Maharani Chicken is a royal Mughlai dish known for its rich, flavourful gravy made with cashews, almonds, and warming spices. Succulent pieces of chicken are simmered in this luxurious sauce until tender. While it takes some time and effort, the silky gravy is well worth it for a special meal. Serve with tandoori roti, naan, or jeera rice to let the gravy shine.
Sunrise tip: Toasting and grinding your own spices for the garam masala takes this dish to the next level, but for a quick version, you can use Sunrise Shahi Garam Masala to get the same warming flavours.
Time: 13 minutes + 30 minutes resting
In a large bowl, add the chicken pieces, whisked curd, 1 teaspoon Sunrise Kasuri Methi, slit green chillies, and 1 teaspoon salt. Mix well to coat the chicken evenly. Cover and set aside for 30 minutes to let the flavours meld.
Time: 10 minutes
Soak the almonds and cashews in hot water for 10 minutes. Drain, then blend them into a smooth paste with 3-4 tablespoons of milk. Set aside.
Time: 5 minutes
Heat the oil in a heavy-bottomed pan. Once hot, add the whole spices - cardamom, javitri, cinnamon, and cloves. Sauté for a minute until fragrant. Don't let them burn.
Time: 10 minutes
Add the chopped onions and ½ teaspoon salt. Sauté until the onions turn golden brown and soft. This brings out their natural sweetness.
Time: 3 minutes
Stir in the ginger-garlic paste and Sunrise Lal Mirch powder. Sauté for 2 minutes on low heat so the raw smell disappears.
Time: 5 minutes
Slide in the marinated chicken pieces. Stir well to coat the chicken with the onion-spice mixture. Sauté on high for 3-4 minutes to seal the juices.
Time: 2 minutes
Sprinkle Sunrise Dhania Powder, Sunrise Jeera Powder, and 1 teaspoon crushed Sunrise Kasuri Methi. Mix well, sautéing for a minute to bloom the spices in the oil.
Time: 15 minutes
Pour in the ground almond-cashew paste. Stir well to combine. Add the remaining milk and 4-5 tablespoons of water to loosen the gravy. Season with the remaining salt. Mix thoroughly, cover, and simmer for 12-15 minutes until the chicken is cooked through.
Time: 5 minutes
Remove the lid, stir well, and simmer uncovered for 2-3 minutes to reach your desired gravy consistency. Taste and adjust salt if needed. Sprinkle ½ teaspoon Sunrise Shahi Garam Masala and mix. Turn off the heat.
Time: 2 minutes
Crush some more Sunrise Kasuri Methi between your palms and sprinkle on top. Serve Maharani Chicken hot with tandoori roti, naan, or jeera rice. The cashew gravy tastes even better when scooped up with roti!
Rice: Steamed basmati rice, jeera rice
Bread: Tandoori roti, butter naan, laccha paratha