Murg Maharani is a Mughlai dish with a rich gravy made of onion-cashew paste and many other spices. This is a delicious rich and creamy Mughlai recipe of chicken and goes best with nan,roti,laccha paratha or even Pulav.
This is a favourite in my family…why that you will understand only after you taste it…
Here I have used boneless chicken,this dish can be made using chicken with bones too.
To Make Spice Paste:
1 tspn Cumin Seeds
1 tbsp Coriander Seeds
1 tsp Fennel Seeds
2 Bay Leaves
1 Dry Red Chilli
1 Blade Mace
1 Inch Cinnamon Stick
2 Green Cardamoms
12-15 Cashew Nuts
1 tbsp Ginger Garlic Paste
3 Green Chillies
2 Tbsp Coriander Leaves
1/4 cup Yogurt
1/4 cup Milk Powder
1 tbsp Dried Fenugreek Leaves
1/2 tsp Red Chilli Powder
To Cook Murg Maharani:
2 Tbsp Ghee
1 Onion (sliced)
500 gms curry cut boneless pieces of chicken.
Coriander Leaves finely chopped.
Clean and wash chicken pieces,keep it aside.
Heat a pan and on low flame dry roast the spices,start by adding Cumin Seeds,Coriander Seeds,Fennel Seeds,Sesame Seeds,Bay Leaves, Dry Red Chilli,Mace,Cinnamon Stick,Green Cardamoms, Cloves and Cashew Nuts.Roast till fragnant.
Remove from the flame and let it cool completely.
Add the roasted spices to a mixie jar along with Ginger Garlic Paste, Green Chillies,Coriander Leaves,curd,Milk Powder, Dried Fenugreek Leaves & Red Chilli Powder,add little water to form a smooth paste.keep aside.
in a pan heat ghee,add sliced onions and roast till translucent.
Add chicken pieces and roast on high flame for 2 minutes.
Add the prepared masala paste and salt and mix well.Add half a cup of water, reduce the flame cover the pan and let the chicken cook for 12 to 15 minutes or till tender.
when you open the pan after 15 mins there will be a layer of rogan(redissh oil) floating on top,that indicates your chicken is cooked.
This gravy thickens up quickly thus needs to be served immediately..
Remove in a serving bowl and garnish with chopped coriander leaves, server with naan or laccha paratha.