Chicken Maharani- A Mughlai Dish that looks and tastes both unique||It’s a must try

Chicken Maharani is a Mughlai Dish that looks and tastes both unique. This is that kind of recipe that you can make to change your mood and even if a sudden guest have arrived without a notice and you want to make something quick but with less effort .

It’s so tasty and it goes with Paratha,Pulao,Roti ,Naan and even with steamed rice. It has a rich texture that comes from the nuts and thick gravy from adding 2 types of onions (chopped and paste). The dried fenugreek leaves or kasauri methi adds a different flavor to it.

So, without wasting anymore time…let’s start making Chicken Maharani…in my style πŸ‘‡πŸ‘‡πŸ‘‡

Type- Curry

Preparation time- 20-25 minutes

Cooking time- 35-40 minutes

Ingredients:

  • 2lbs or 1 kg chicken legs or any curry cut pieces
  • For the spice mix- Dry roast 1 tbs coriander seeds+1 tbs cumin seeds+1 tsp fennel and then grind into a fine powder
  • For the nut paste- 5-6 almonds+8-10 cashew nuts+ 1/4 th cup milk (soak everything for 30 minutes and then grind into a smooth paste
  • For a quick ginger, garlic,onion and green chillies paste- In a blending jar add 1 small onion,7-8 green chillies,3-4 cloves of garlic,1/2 ” ginger and make a smooth paste
  • 1/2 cup yoghurt
  • Salt to taste
  • 1.5 tbs red chilli powder
  • 1 tbs ginger paste
  • 1 tbs garlic paste
  • 1 cup chopped onions
  • 1.5 tsp kasauri methi (dried fenugreek leaves)
  • 1 tsp mace powder (javitri powder)
  • Chilli flakes and kasauri methi (dried fenugreek leaves) for garnishing

Procedure:

  • Marinate the chicken with 1.5 tbs red chilli powder,1/2 cup yoghurt,1 tbs ginger paste,1 tbs garlic paste,1.5 tsp kasauri methi (dried fenugreek leaves),1 tbs salt
  • Mix everything and marinate it for at least 30 minutes-1 hour and for best result overnight
  • In a pan heat 3 tbs oil on a medium flame and add 1 cup chopped onions and cook it till translucent
  • Now when the onions are translucent then add the onion,ginger, garlic and green chillies paste (see ingredients section for this part)
  • Keep on cooking till the oil separates and then add the marinated chicken to it
  • Mix and cover and cook for 10 minutes on a medium low flame
  • Then add 2 tsp of the prepared spice mix and nuts paste (see ingredients section for this part) and mix
  • Mix till oil separates and add 1/2 cup warm water for the gray
  • Adding water depends on you,that how much thick or thin you want your gravy
  • Add 1/2 tsp of mace or javitri powde and salt to taste and again cover and cook for 10 minutes on a medium flame
  • Now this step is optional, we’re adding 3-4 potatoes cut into halves and quarters
  • We like potatoes in our curry but tout definitely can skip it
  • Again cover and cook for 25 minutes on a medium- medium low flame but you should check in between
  • At this point our Chicken Maharani is done
  • Give it a standing time of 5-8 minutes and its done
  • Garnish it with red chilli flakes and some kasauri methi (dried fenugreek leaves)

You can enjoy this recipe with Pulao,Roti, Paratha and Naan 😊

We’ve added a step by step video of the recipe in our YouTube channel πŸ‘‡πŸ‘‡πŸ‘‡

If you like our recipes then please do like, share,and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

You can also try πŸ‘‡πŸ‘‡πŸ‘‡

Karuvipillai chicken or Chicken Curry with a Curry leaves spice

Kosha Mangsho/Mutton Curry/Lamb Curry

Quick and Easy Microwave Chicken Curry

Published by

sreeparnacuisine

I'm foodie and want help all the foodies who finds their happiness in food

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s