Shahi Mughlai Chicken Maharani

Name: Shahi Mughlai Chicken Maharani
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 700 gms chicken bone-in; 1 tbsp ginger garlic paste; 3 tbsp sour curd; 1 tsp black pepper powder; 1/2 tsp salt; 1 tbsp oil; 8 cashewnuts; 6 almonds soaked; 1/2 cup milk; 3 green chillies; 1 small onion chopped; 1 tsp each of coriander,cumin, fennel seeds, 3 dry red chillies dry roasted; 3 cardamoms, 1 inch cinnamon, 1 mace, 1 piece star anise dry roasted; 2 tbsp fresh cream; 1 tsp fenugreek leaves; 1 cup water or as needed; As needed salt; 3 tbsp refined oil; 1/2 tsp cumin seeds; 1 tsp red chilli flakes; 1 tbsp clarified butter (ghee); 1 tsp coriander chopped finely

Kumkum Chatterjee @cook_12055532

#WS
#Week2
#Flavourful_and_Spices
Shahi Mughlai Chicken Maharani is a Royal dish that is spicy with a rich creamy texture. It is made of onion, curd, nuts paste in a creamy white gravy along with spices and herbs.Maharani masala powder lends an unique taste to this flavourful dish.Pair this restaurant style royal delicacy with paratha, roti, naan, pulao or jeera rice and relish !

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

4 servings

For marination:
700 gmschicken bone-in
1 tbspginger garlic paste
3 tbspsour curd
1 tspblack pepper powder
1/2 tspsalt
1 tbspoil
For paste:
8cashewnuts
6almonds soaked
1/2 cupmilk
3green chillies
1small onion chopped
Ingredients for Maharani masala:
1 tspeach of coriander,cumin, fennel seeds, 3 dry red chillies dry roasted
3cardamoms, 1 inch cinnamon, 1 mace, 1 piece star anise dry roasted
2 tbspfresh cream
1 tspfenugreek leaves
1 cupwater or as needed
As neededsalt
3 tbsprefined oil
1/2 tspcumin seeds
1 tspred chilli flakes
1 tbspclarified butter (ghee)
1 tspcoriander chopped finely

Saved

Steps

30 minutes

1

Marinate chicken with 1 tbsp curd, ginger garlic paste,1 tsp black pepper powder,1 tbsp lemon juice, 1 tbsp oil and salt.Set aside for 1 hour.Dry roast the spices coriander, cumin,fennel seeds,dry red chillies,cardamon,cinnamom, mace and star anise on medium flame till aromatic.Cool and grind coarsely.Store in a container.
2

In a mixing jar add chopped onions, green chillies and 2 tbsp milk. Blend to a smooth paste and set aside.Add soaked cashewnuts,almonds, curd, fresh cream and rest of milk and grind to a smooth paste.
3

Heat oil in a pan and sprinkle cumin seeds, cinnamon and bay leaf.When they splutter, add the onion,almond, cashewnut paste and fry on medium heat for 5 minutes.Add marinated chicken, some more ginger garlic paste,salt to taste and fry till chicken changes colour and browned.
4

Add 1 tbsp of the ground Maharani spice powder., kasoori methi, red chilli flakes and cook on low to medium heat for 3-4 minutes. Add 1 cup water, mix well and cook covered on medium heat till chicken is cooked. Reduce heat and add 2 tbsp whisked curd, 1 tbsp fresh cream or malai.Stir and cook on low heat till oil separates.
5

Drizzle ghee and garnish with chopped coriander. Serve hot with roti, naan or rice at parties or for a special weekend dinner.