A royal Mughlai delicacy, Chicken Maharani combines succulent chicken pieces with a rich, nutty gravy made from ground cashews and almonds. Slow-cooking allows the spices to infuse the meat, resulting in an aromatic dish that's truly fit for royalty.
Sunrise tip: For an extra kick of flavour, dry roast the whole spices before grinding them into a powder. This releases their essential oils and enhances their aroma.
Time: 5 minutes
Soak cashews and almonds in warm milk for 15-20 minutes. Then grind them with the milk to form a smooth, thin paste. Set aside.
Time: 10 minutes (plus 1 hour to marinate)
Make deep cuts in the chicken pieces to help the marinade penetrate.
In a large bowl, mix the chicken with salt, Sunrise Kashmiri Mirch Powder, ginger paste, garlic paste, green chilli paste, yoghurt, and 1 tbsp Sunrise Kasuri Methi.
Rub the marinade into the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour.
Time: 5 minutes
In a pan, dry roast the coriander seeds, Sunrise Jeera, and Sunrise Saunf on medium heat until fragrant, about 2-3 minutes.
Remove from heat and let cool. Then grind into a fine powder using a spice grinder or mortar and pestle. Set aside.
Time: 20 minutes
Heat oil in a heavy-bottomed pan. Fry the sliced onions until golden brown.
Add the marinated chicken pieces and sauté for 5 minutes, until they start to change colour.
Stir in 2 tsp of the dry-roasted spice powder you prepared earlier. Season with salt.
Pour in the ground cashew-almond paste. Mix well to coat the chicken. Cook on medium heat for 5-10 minutes, stirring occasionally.
Crush 1 tbsp Sunrise Kasuri Methi between your palms and sprinkle over the chicken. Add the Sunrise Shahi Garam Masala and 1 more tsp of the dry roasted spice mix. Stir thoroughly.
Adjust the heat to your preference by adding red chilli flakes. Mix well and let the chicken simmer for a few more minutes until cooked through.
Garnish the Chicken Maharani with slit green chillies and whole red chillies. Serve piping hot with a side of roti, paratha, or naan to scoop up the flavourful gravy.
Side Dish: Naan, Paratha, Roti, Jeera Rice