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