Chicken Maharani
Recipe Summary
- A royal style chicken curry that’s creamy, fragrant, and full of North Indian flavors. This dish features chicken marinated and cooked in a rich gravy made with a blend of aromatic spices, cashews, and dairy, offering a delicate and elegant taste. Perfect for a special weekend meal.
All Ingredients - For Marination
- Chicken (drumsticks and thighs) 750 g
- Ginger-garlic paste 1 tbsp
- Salt 1 tsp
- Black pepper powder 1 tsp
- Lime juice from 1/2 lime
All Ingredients - For Maharani Spice Powder
- Coriander seeds 2 tbsp
- Cumin seeds 1 tbsp
- Dry red chilies 3-4
- Green cardamom pods 3
- Fennel seeds 1 tsp
All Ingredients - For Cashew Paste
- Cashews 1/4 cup
- Green chilies 2-3
- Milk 1/4 cup
All Ingredients - Other Ingredients
- Oil 2-3 tbsp
- Onions (finely chopped) 1 medium
- Yogurt 1/2 cup
- Water 1/2 cup
- Milk 1/4 cup
- Fresh cream 1/4 cup
- Kasoori Methi (dried fenugreek leaves) 1 tsp
- Fresh coriander leaves (chopped) 2 tbsp
Tools You'll Need
- Pan
- Pot
- Bowl
- Mixing bowl
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, add the chicken pieces. Add ginger-garlic paste, salt, black pepper powder, and lime juice. Mix everything well to coat the chicken evenly. Set aside to for at least .
Step 2: Prepare Maharani Spice Powder
In a dry pan, add coriander seeds, cumin seeds, dry red chilies, green cardamom pods, and fennel seeds. Roast on medium heat for until fragrant. Transfer the roasted spices to a grinder and grind into a fine powder.
Step 3: Make Cashew Paste
In a small bowl, combine cashews, green chilies, and milk. Blend into a smooth, fine paste.
Step 4: Sauté Onions
Heat oil in a large pan or pot over medium heat. Add the finely chopped onions and for about until they turn translucent and light golden brown.
Step 5: Cook the Chicken
Add the chicken pieces to the pan with the onions. Cook for , stirring occasionally, until the chicken is lightly browned on all sides.
Step 6: Add Yogurt and Spices
the heat to low, then add yogurt to the chicken. Mix well and cook for until the yogurt is fully incorporated and the mixture starts to thicken. Add the prepared Maharani spice powder (approximately 1 tbsp) and mix thoroughly. Cook for another .
Step 7: Simmer the Gravy
Pour in water and additional milk (1/4 cup). Stir well. Then, add the cashew-green chili paste and mix until combined. Cover the pan with a lid and let it on low heat for , or until the chicken is tender and cooked through.
Step 8: Finish and Garnish
Once the chicken is cooked, stir in the fresh cream and kasoori methi. Mix gently. Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or rice.
Pro Tips
• For a richer flavor, marinate the chicken for at least 30 minutes, or even overnight.
• Adjust the number of green chilies and dry red chilies according to your spice preference.
• Ensure the cashew paste is very smooth for a creamy gravy texture.
Recipe Variations
• For a vegetarian version, substitute chicken with paneer or mixed vegetables.
• Add a pinch of saffron soaked in warm milk for an extra royal touch.
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