How to make Mughlai chicken maharani recipe at home in lunch

How to make Mughlai chicken maharani recipe at home in lunch

Mughlai chicken maharani recipe: Mulgai Khanas have their own distinct taste. Fewer spices are used in Mughlai cuisine, due to which their taste remains good. One such recipe is Mughlai Chicken Maharani. It is cooked in curd, onion, and cashew gravy.

  • Recipe Cuisine: Indian
  • For how many people: 1 – 2
  • Time: 30 minutes to 1 hour
  • Meal Type: Non-Veg

Necessary ingredients need to make the Mughlai chicken maharani recipe

  • 1 tsp whole coriander
  • 1-inch cinnamon stick
  • 1 bay leaf
  • a little mace
  • 1/2 tsp red chili
  • 1 tsp cumin
  • 3 small cardamoms
  • 4-5 cloves
  • 6 whole red chilies
  • 1 tsp fennel
  • 1/2 kg chicken
  • 1 tsp salt
  • 1 tsp garlic powder
  • 2 small onions
  • 8-10 cashew nuts
  • 1/4 cup oil
  • 1 1/2 tsp ginger garlic paste
  • 1/2 cup curd
  • 1/2 cup water
  • 3 green chiles, cut
  • 4-5 cashews, torn from the middle
  • 1 tsp kasoori methi
  • 1 tbsp coriander leaves

Here are some delicious veg recipes:

A health tip: 7 best things to have for a healthy breakfast

Method of making Mughlai chicken maharani recipe

  1. To make Mughlai Chicken Maharani, first, roast the whole spices.
  2. For this, keep the pan on medium flame. Then add all the dry spices like cumin, coriander, mace, clove, black pepper, green cardamom, fennel, red chili and roast it while stirring for 1-2 minutes.
  3. Take them out on a plate. After cooling, grind it finely.
  4. Take out this spice in a bowl. Now add salt and garlic powder to it. If there is no garlic powder, you can skip it. Mix all the spices.
  5. Grind onion and cashew together.
  6. Heat oil in a pan on medium heat.
  7. Then add cinnamon and bay leaves to it. Also, add prepared onion paste.
  8. Cook it while stirring for 4-5 minutes. Then add ginger garlic paste to it and cook while stirring.
  9. After cooking for 30 seconds, add curd to it and mix it well. Make the flame very low.
  10. When the curd is mixed well, reduce the flame to medium again.
  11. After this add the prepared spices in the pan and mix. Cook for 4-5 minutes while stirring.
  12. When the gravy starts leaving oil, add chicken pieces to it and mix well. After cooking for 2-3 minutes, add water to it.
  13. Cover the pan and cook the chicken for 12-15 minutes. If you feel that the gravy is too thick, then add a little more water to it.
  14. When the chicken is cooked, add cream to it and mix.
  15. After adding the cream, cook the chicken for 2-3 minutes more, but keep the flame low. By doing this the cream will not crack.
  16. After this, put green chilies and cashews in the pan. After this add kasoori fenugreek and cover it.
  17. Lastly, add coriander leaves and cook for 2-3 minutes after increasing the flame and turn off the flame.
  18. Serve the prepared Mughlai Chicken Maharani with roti or rice.


Leave a Reply

Your email address will not be published. Required fields are marked *