Chicken Maharani/Mughlai Maharani Chicken

Name: Chicken Maharani/Mughlai Maharani Chicken
Total time: 2100 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 kg Chicken bone-in; 1 tbsp Salt; 2 tbsp Ginger Garlic paste; 1-2 tbsp Lemon juice; 1 tsp Cumin seeds; 1 tsp Fennel seeds; 2-3 strands Mace; 3-4 dry Red Chillies; 3-4 Cloves; 3-4 Green Cardamoms; 1-2 sticks Cinnamon; 1 Black Cardamom or Badi Elaichi; 1 tbsp Coriander seeds; 1 tbsp Kasuri Methi; 1 pinch Nutmeg; 1 cup thick Curd; 10 Cashewnuts; 6-7 Almonds; 1/4 cup Milk (for soaking the nuts); 2 tbsp Oil; 1 tbsp Ghee or Clarified Butter; 2-3 medium sized chopped Onions; 1-2 cups Nuts and Curd paste; 1 kg marinated Chicken bone-in; 3 tbsp roasted Mughlai Masala powder; 1 tbsp Salt or to taste; 2-3 tbsp chopped Coriander Leaves; 1 tsp Kasuri Methi

ZMA @zesty5

#CA26
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Maharani Chicken or Chicken Maharani is a super delicious and a flavourful Mughlai gravy that's so very unique and different like every single dish from the Mughlai cuisine. It's a perfect choice for any special occasion or a family gathering. It's always preferable on any given day for a special mealtime with our loved ones. My family loves it with homemade fluffy Butter Naans.

Made easily with special Mughlai Masala, it is absolutely delicious and flavourful. The best part is that it doesn't require too much of prior preparations. And is great for a family gathering or a special occasion. It suffices a large crowd as well. Beef and Mutton are the other variations done on this wonderful dish. Pulao or simple Cumin Rice or even Kaju Rice also goes very well with this amazing dish. Do check this one out for yourselves and your families.

Enjoy Mughlai Cooking with Zeen!

ZMA @zesty5

Enjoy Mughlai Cooking with Zeen!

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Ingredients

30-35 minutes

6-7 servings

For the marination -
1 kgChicken bone-in
1 tbspSalt
2 tbspGinger Garlic paste
1-2 tbspLemon juice
For Mughlai Masala -
1 tspCumin seeds
1 tspFennel seeds
2-3 strandsMace
3-4dry Red Chillies
3-4Cloves
3-4Green Cardamoms
1-2 sticksCinnamon
1Black Cardamom or Badi Elaichi
1 tbspCoriander seeds
1 tbspKasuri Methi
1 pinchNutmeg
Nut and Curd paste -
1 cupthick Curd
10Cashewnuts
6-7Almonds
1/4 cupMilk (for soaking the nuts)
For the gravy -
2 tbspOil
1 tbspGhee or Clarified Butter
2-3medium sized chopped Onions
1-2 cupsNuts and Curd paste
1 kgmarinated Chicken bone-in
3 tbsproasted Mughlai Masala powder
1 tbspSalt or to taste
For the garnish -
2-3 tbspchopped Coriander Leaves
1 tspKasuri Methi

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Steps

30-35 minutes

1

Marinate chicken bone-in with all the ingredients as mentioned under it's list. Set aside overnight for best results or 2 hours at the least.
2

Meanwhile roast all the ingredients mentioned under for the mughlai masala under it's list. Do it on a low heat for 2-3 minutes. Grind to a smooth powder. Set aside until use.
3

Also blend cashews and almonds soaked in milk along with curd to a smooth puree or a paste. Set aside.
4

Now comes the actual cooking of the gravy. Heat both oil and ghee on a low. Add chopped onions. Saute until golden brown. Add the marinated chicken. Sear it on a medium high to a high heat for about 6-7 minutes.
5

Later add the mughlai masala at first along with the curd and the nut paste. Mix well. Roast on a low heat for about 5-6 minutes. Now add some hot water and allow it to cook further until done.
6

Cook on a low heat and keep a check all through the process. Cover it up without fail. After about 18-20 minutes of slow cooking and roasting, it's absolutely done. Adjust the consistency accordingly. I kept it medium thick as always.
7

Adjust salt and garnish with chopped coriander leaves and some of the crushed kasuri methi. Serve it piping hot alongside any bread of choice. Enjoy!

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ZMA @zesty5

on September 15, 2026 15:52

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.