Chicken Maharani
Chicken Maharani
Ingredients
For Marination
- 4 chicken drumsticks, bone-in
- 4 chicken thighs, bone-in
- 1 teaspoon salt, or to taste
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon black pepper powder
- 1 tablespoon lemon juice, from 1/2 lemon
For Spice Powder (Masala)
- 2 tablespoons coriander seeds, whole
- 1 tablespoon cumin seeds, whole
- 4 dried red chilies, whole
- 1 teaspoon fennel seeds, whole
- 1 star anise, small piece
- 2 green cardamom pods
- 1 cinnamon stick, 1-inch piece
For Cashew Paste
- 1/2 cup cashews, whole
- 2 green chilies, chopped
- 1/4 cup milk
For Curry Base & Cooking
- 2 tablespoons oil
- 1 cup onions, diced
- 1/2 cup plain yogurt
- 1 cup water
- 1/4 cup milk
- 1/4 cup heavy cream, or malai
- 1 teaspoon kasuri methi, dried fenugreek leaves
- 1/4 cup fresh coriander leaves, chopped, for garnish
Instructions
- 1
Place the chicken drumsticks and thighs into a mixing bowl. Add salt, ginger-garlic paste, black pepper powder, and lemon juice. Mix thoroughly to coat the chicken. Cover and set aside to marinate for at least 30 minutes.
⏱️ 5 min
- 2
Heat a dry pan over medium heat. Add whole coriander seeds, cumin seeds, dried red chilies, fennel seeds, star anise, green cardamom pods, and cinnamon stick. Dry roast them for 2-3 minutes until fragrant. Transfer the roasted spices to a bowl and allow to cool slightly, then grind them into a fine powder using a spice grinder or mortar and pestle.
⏱️ 7 min
- 3
In a blender or food processor, combine whole cashews, chopped green chilies, and milk. Blend until a smooth paste is formed. Add a little more milk if needed to achieve a smooth consistency.
⏱️ 5 min
- 4
Heat oil in a large pot or Dutch oven over medium heat. Add diced onions and sauté until they turn translucent and slightly golden, about 8-10 minutes.
⏱️ 10 min
- 5
Add the marinated chicken pieces to the sautéed onions in the pot. Stir to combine and sear the chicken for 5-7 minutes until lightly browned on all sides.
⏱️ 7 min
- 6
Spoon in the plain yogurt and mix it thoroughly with the chicken and onions. Cook for 2-3 minutes, stirring constantly, until the yogurt is well incorporated.
⏱️ 3 min
- 7
Add the freshly ground spice powder to the chicken mixture. Stir well to coat the chicken and cook for 1-2 minutes until fragrant.
⏱️ 2 min
- 8
Pour in the water and milk. Stir the mixture, bring it to a gentle simmer, then cover the pot with a lid and allow the chicken to cook for 15-20 minutes, or until partially cooked.
⏱️ 20 min
- 9
Stir in the prepared cashew paste and heavy cream (or malai) into the curry. Mix well. Cover and continue cooking for another 10-15 minutes, or until the chicken is tender and cooked through and the sauce has thickened to your desired consistency.
⏱️ 15 min
- 10
Uncover the pot. Crumble and sprinkle Kasuri Methi (dried fenugreek leaves) over the curry. Garnish with chopped fresh coriander leaves. Stir gently.
⏱️ 3 min
- 11
Ladle the Chicken Maharani into a serving bowl. Garnish with more fresh coriander if desired. Serve hot, traditionally with naan, roti, or steamed basmati rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Maharani
For Marination
- 4 chicken drumsticks, bone-in
- 4 chicken thighs, bone-in
- 1 teaspoon salt, or to taste
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon black pepper powder
- 1 tablespoon lemon juice, from 1/2 lemon
For Spice Powder (Masala)
- 2 tablespoons coriander seeds, whole
- 1 tablespoon cumin seeds, whole
- 4 dried red chilies, whole
- 1 teaspoon fennel seeds, whole
- 1 star anise, small piece
- 2 green cardamom pods
- 1 cinnamon stick, 1-inch piece
For Cashew Paste
- 1/2 cup cashews, whole
- 2 green chilies, chopped
- 1/4 cup milk
For Curry Base & Cooking
- 2 tablespoons oil
- 1 cup onions, diced
- 1/2 cup plain yogurt
- 1 cup water
- 1/4 cup milk
- 1/4 cup heavy cream, or malai
- 1 teaspoon kasuri methi, dried fenugreek leaves
- 1/4 cup fresh coriander leaves, chopped, for garnish
Instructions
- 1
Place the chicken drumsticks and thighs into a mixing bowl. Add salt, ginger-garlic paste, black pepper powder, and lemon juice. Mix thoroughly to coat the chicken. Cover and set aside to marinate for at least 30 minutes.
⏱️ 5 min - 2
Heat a dry pan over medium heat. Add whole coriander seeds, cumin seeds, dried red chilies, fennel seeds, star anise, green cardamom pods, and cinnamon stick. Dry roast them for 2-3 minutes until fragrant. Transfer the roasted spices to a bowl and allow to cool slightly, then grind them into a fine powder using a spice grinder or mortar and pestle.
⏱️ 7 min - 3
In a blender or food processor, combine whole cashews, chopped green chilies, and milk. Blend until a smooth paste is formed. Add a little more milk if needed to achieve a smooth consistency.
⏱️ 5 min - 4
Heat oil in a large pot or Dutch oven over medium heat. Add diced onions and sauté until they turn translucent and slightly golden, about 8-10 minutes.
⏱️ 10 min - 5
Add the marinated chicken pieces to the sautéed onions in the pot. Stir to combine and sear the chicken for 5-7 minutes until lightly browned on all sides.
⏱️ 7 min - 6
Spoon in the plain yogurt and mix it thoroughly with the chicken and onions. Cook for 2-3 minutes, stirring constantly, until the yogurt is well incorporated.
⏱️ 3 min - 7
Add the freshly ground spice powder to the chicken mixture. Stir well to coat the chicken and cook for 1-2 minutes until fragrant.
⏱️ 2 min - 8
Pour in the water and milk. Stir the mixture, bring it to a gentle simmer, then cover the pot with a lid and allow the chicken to cook for 15-20 minutes, or until partially cooked.
⏱️ 20 min - 9
Stir in the prepared cashew paste and heavy cream (or malai) into the curry. Mix well. Cover and continue cooking for another 10-15 minutes, or until the chicken is tender and cooked through and the sauce has thickened to your desired consistency.
⏱️ 15 min - 10
Uncover the pot. Crumble and sprinkle Kasuri Methi (dried fenugreek leaves) over the curry. Garnish with chopped fresh coriander leaves. Stir gently.
⏱️ 3 min - 11
Ladle the Chicken Maharani into a serving bowl. Garnish with more fresh coriander if desired. Serve hot, traditionally with naan, roti, or steamed basmati rice.
⏱️ 1 min