If you are looking to make a chicken recipe that is full of flavours and rich texture, then this Chicken Maharani recipe is a must.

Chicken Maharani is a Mughlai dish with a rich gravy made of onion-chilli-cashew paste and many other spices.

Its a quick easy recipe requiring a simple preparation. It assembles really quickly after the initial prep stages and comes together for a delicious creamy fragrant curry!

Below is what you need for about 500g of chicken on the bone. If you prefer you can use chicken thighs or on or off the bone but you will get the best flavour on the bone!

You will need large ish sauce pan and a good grinder/blender.

INGREDIENTS:

1 tsp Cumin seeds
2 cardamons
1 tsp Coriander seeds
3 cloves
1 tsp Fennel seeds
500 grams of chicken , on the bone
1 tsp Sesame seeds
2 bay leaves
1 red chilli dry
2 tbsp methi kasuri
1 small cinnamon stick
A blade of Mace
12/14 Cashew nuts
1 tablespoon of ginger and garlic paste
3/4 green chillies
1/4 cup of yogurt
2 tbsp of Ghee
1/4 cup of milk powder
3 Tbsp Coriander with stalks chopped
1/4 tsp chilli powder
1 med sliced red onion
salt

METHOD:

Dry fry the dry ingredients, the cashews, sesame seeds, whole spices, whole spice seeds, except the methi gently then blitz to powder.
Just roast till slightly aromatic…do not let it toast or change dark in colour just heat to release oils.
Let it cool then grind to fine powder.

Next combine the yogurt, milk powder, chilli powder, methi, garlic/ginger paste, chillies, fresh coriander and blitz in the blender with the above ground spice powder until you have a paste. I usually use the magic bullet and just change the attachments. I start grinding the dry roasted spices then adding the wet ingredients changing to blender attachment.

Heat the pan add the ghee and then the onions. Soften the onion in the ghee till it starts to caremalise.

Next add the chicken to the onions and brown the chicken.

Now add the blended paste and 1 cup of water then simmer covered till chicken is done on med heat covered. Wait for the oil to float to the top.

Stir frequently. The oil will separate over time and raise to surface. You should get to a creamy consistency with oil surfacing thats been released from the yogurt and nuts. Adjust sauce to your liking by adding water if you like it a little loose. At this stage the curry is done.

Garnish with fresh coriander and serve.

To serve its optional and a personal preference but paratha is nice to have with this dish!

TIPS:

Use khoya instead of milk powder if you can find it. It lends more of an authentic flavour to the curry.

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