Chicken Maharani
Chicken Maharani
Ingredients
For the Marinade
- 500 g boneless chicken thigh, cubed
- 1/2 cup onion paste, (1 medium onion, blended)
- 1 tablespoon ginger-garlic paste
- 1/2 cup thick Greek yogurt, or thick curd
- 3/4 teaspoon salt
- 1 teaspoon black pepper
For the Spice Blend (Dry Roasted)
- 5-6 dry red chilies
- 15 g cashews, (10–12)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/4 teaspoon nutmeg
- 1 small blade mace
- 2 green cardamom pods
For Finishing
- 1 tablespoon oil or ghee
- as needed salt, to taste
- as needed sugar, to taste
- 1 1/2 tablespoons fresh cream
- 1 tablespoon coriander leaves, chopped
Instructions
- 1
In a large bowl, combine the cubed boneless chicken thigh with onion paste, ginger-garlic paste, thick Greek yogurt (or thick curd), 3/4 teaspoon of salt, and 1 teaspoon of black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or ideally overnight in the refrigerator for best results.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the spice blend. In a dry pan or skillet, add the dry red chilies, cashews, coriander seeds, cumin seeds, fennel seeds, nutmeg, mace, and green cardamom pods. Dry roast these spices over low heat, stirring frequently, until they become fragrant, which should take about 3-5 minutes. Be careful not to burn them. Once roasted, remove from heat and let the spices cool completely. Once cooled, transfer them to a spice grinder or mortar and pestle and grind to a coarse powder.
⏱️ 10 min
- 3
Heat 1 tablespoon of oil or ghee in a heavy-bottomed pan or Dutch oven over medium heat. Once hot, add the marinated chicken to the pan. Cook for 4-5 minutes, stirring occasionally, until the chicken releases its water and the mixture begins to bubble.
⏱️ 5 min
- 4
Reduce the heat to low-medium. Add the freshly ground spice blend to the chicken. Continue to cook, stirring often, for about 10-12 minutes, or until the oil begins to separate from the gravy and the sauce thickens to your desired consistency.
⏱️ 12 min
- 5
Taste the curry and adjust the seasoning as needed. Add a pinch of sugar to balance the flavors, if desired.
⏱️ 1 min
- 6
Remove the pan from the heat. Drizzle with 1 1/2 tablespoons of fresh cream and garnish with 1 tablespoon of chopped coriander leaves. Serve the Chicken Maharani hot, ideally with rotis or rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Maharani
For the Marinade
- 500 g boneless chicken thigh, cubed
- 1/2 cup onion paste, (1 medium onion, blended)
- 1 tablespoon ginger-garlic paste
- 1/2 cup thick Greek yogurt, or thick curd
- 3/4 teaspoon salt
- 1 teaspoon black pepper
For the Spice Blend (Dry Roasted)
- 5-6 dry red chilies
- 15 g cashews, (10–12)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/4 teaspoon nutmeg
- 1 small blade mace
- 2 green cardamom pods
For Finishing
- 1 tablespoon oil or ghee
- as needed salt, to taste
- as needed sugar, to taste
- 1 1/2 tablespoons fresh cream
- 1 tablespoon coriander leaves, chopped
Instructions
- 1
In a large bowl, combine the cubed boneless chicken thigh with onion paste, ginger-garlic paste, thick Greek yogurt (or thick curd), 3/4 teaspoon of salt, and 1 teaspoon of black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or ideally overnight in the refrigerator for best results.
⏱️ 5 min - 2
While the chicken is marinating, prepare the spice blend. In a dry pan or skillet, add the dry red chilies, cashews, coriander seeds, cumin seeds, fennel seeds, nutmeg, mace, and green cardamom pods. Dry roast these spices over low heat, stirring frequently, until they become fragrant, which should take about 3-5 minutes. Be careful not to burn them. Once roasted, remove from heat and let the spices cool completely. Once cooled, transfer them to a spice grinder or mortar and pestle and grind to a coarse powder.
⏱️ 10 min - 3
Heat 1 tablespoon of oil or ghee in a heavy-bottomed pan or Dutch oven over medium heat. Once hot, add the marinated chicken to the pan. Cook for 4-5 minutes, stirring occasionally, until the chicken releases its water and the mixture begins to bubble.
⏱️ 5 min - 4
Reduce the heat to low-medium. Add the freshly ground spice blend to the chicken. Continue to cook, stirring often, for about 10-12 minutes, or until the oil begins to separate from the gravy and the sauce thickens to your desired consistency.
⏱️ 12 min - 5
Taste the curry and adjust the seasoning as needed. Add a pinch of sugar to balance the flavors, if desired.
⏱️ 1 min - 6
Remove the pan from the heat. Drizzle with 1 1/2 tablespoons of fresh cream and garnish with 1 tablespoon of chopped coriander leaves. Serve the Chicken Maharani hot, ideally with rotis or rice.
⏱️ 2 min