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    Indian Cuisine
    Spiced Chicken Curry
    Main Dish
    Intermediate
    Serves 4

    Chicken Maharani: A Celebration of Regal Mughlai Flavours


    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.

    Ingredients

    • For Nut Paste:

    • Cashews

      10

    • Almonds

      10

    • Milk

      50 mL

    • For Marinating Chicken:

    • Chicken (bone-in pieces)

      500 g

    • Salt

      1 tsp (or to taste)

    • Sunrise Kashmiri Mirch Powder

      1 tbsp

    • Ginger paste

      1 tbsp

    • Garlic paste

      1 tbsp

    • Green chilli paste

      1 tsp

    • Yoghurt (curd)

      150 g (about 8 tbsp)

    • Sunrise Kasuri methi (dried fenugreek leaves)

      1 tbsp

    • Coriander seeds (dhania)

      2 tbsp

    • Sunrise Jeera (whole seeds)

      2 tbsp

    • Sunrise Saunf (whole seeds)

      1.5 tbsp

    • For Cooking:

    • Onion (thinly sliced)

      1 large

    • Refined oil

      3 tbsp

    • Salt

      to taste

    • Red chilli flakes

      1 tsp (adjust to taste)

    • Sunrise Shahi Garam Masala

      1 tsp

    • For Garnish:

    • Sunrise Kasuri Methi

      1 tbsp

    • Green chillies (slit)

      2-3

    • Red chillies (whole)

      2-3

    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.

     

    Steps

    Step 1: Prepare Nut Paste

    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.

     

    Step 2: Marinate Chicken

    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.

     

    Step 3: Dry Roast Whole Spices

    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.

     

    Step 4: Cook Chicken

    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.

     

    Step 5: Garnish and Serve

    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.

     

    Goes Best With

    Side Dish: Naan, Paratha, Roti, Jeera Rice