Hi, everyone! How is it going? Last weekend, we made this delicious Chicken gravy recipe that I want to share with you all. This Chicken recipe is basically called ‘Chicken Maharani’ and it is a Mughlai dish with a rich gravy made of onion-cashew paste, and many other spices. The chicken pieces are juicy and absorb all the flavors nicely.
If you are looking to make a chicken recipe that is full of flavors and rich texture, then our Chicken Maharani recipe is a must-try for you all. Check out the recipe below!
Cooking Time: 45 mins.
Ingredients:
Whole Spices for Dry Roasting:
| Items | Quantity |
| Coriander Seeds | 1 tsp |
| Cumin Seeds | 1 tsp |
| Fennel Seeds (Sauf) | 1 tsp |
| Green Cardamom | 3 |
| Cloves | 4 |
| Black Peppercorns | 8 |
| Mace | 1 |
| Dry Red Chilies | 5 |
Other Ingredients:
| Items | Quantity |
| Chicken (large pieces with bones) | 500 grams |
| Cinnamon stick | 2 inches |
| Bay Leaves | 2 medium size |
| Onions (quartered) | 2 large size (150 grams) |
| Cashew nuts | 1/4 cup (24 pieces) |
| Ginger Paste | 1 tbsp |
| Garlic Paste | 1 tbsp |
| Green Chilies | 5 |
| Thick Curd/Yogurt | 150 grams |
| Red Chili Powder | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Kasuri Methi (dried roasted fenugreek leaves) | 1 tsp |
| Fresh Cream | 5-6 tbsp (1/4 cup) |
| Water | 1 cup |
| Sugar | 1 tsp |
| Salt | 1 tsp + 1/2 tsp |
| Olive Oil | 5-6 tbsp (for cooking) |
Preparation:
- Add all the whole spices for roasting in a pan and dry roast them on low heat for around 4-5 mins. Remove to a plate and allow to cool.
- Grind the spice to a powder.
- Make a paste of the onions and cashew paste.
- Whisk the curd/plain yogurt, set it aside.
- Dry roast the Kasuri Methi (dried fenugreek leaves), allow to cool and then crush roughly with your hands.
How To Cook:
- Heat oil in a pan, add cinnamon stick and bay leaves. Give a stir for 1-2 minutes on medium heat.
- Now add the onion-cashew paste and fry on medium heat for 7-8 mins till the paste is grainy
- Add ginger and garlic paste, mix and fry on medium heat for 5 mins.
- Sprinkle 1 tbsp blended Spice powder, turmeric powder and 1 tsp salt. Give a mix and cook on low to medium heat for 5-6 mins after adding a splash of water 6-7 tbsp.
- Now reduce heat to low (or switch off the heat), add the whisked curd/plain yogurt and sugar. Stir vigorously and mix it well.
- (Switch on heat now) Stir on low heat for 6-7 mins till oil separates.
- Now add the chicken pieces, 1/2 tsp salt, 1 tsp tsp Red Chili powder and 1/2 tsp turmeric powder. Mix and sear on high heat for 6-7 mins.
- Continue to cook on medium heat for another 10 mins. till the chicken is browned.
- Now add 1 cup water, give a mix and cover & cook on low heat for 15 mins till chicken is tender.
- Now add fresh cream, roasted & crushed Kasuri Methi (dried fenugreek leaves) and slit green chilies.
- Give a mix and stir on low heat for 3-4 mins till oil separates.
- Serve with roti, naan or rice.
If you liked our recipe on ‘CHICKEN MAHARANI’ do like, share, comment and subscribe/follow my blog and also Subscribe to our new Youtube Chanel – bongappetit for many more such exclusively, authentic and delicious food recipes at home. Stay Safe, Stay Healthy!
Follow our Food Journey on Social Media & Youtube :
Youtube : https://www.youtube.com/c/BonGappétitIndia
Instagram : https://www.instagram.com/rakhijana_
Facebook : https://www.facebook.com/rakhi.jana.9/
BonGappétit
Images are subject to copyright.©
BonGappétit 