Chicken Maharani Recipe _ How To Make Maharani Chicken Curry _ Shahi Chicken Recipe By Varun Inamdar

Hey guys , it's me , the Bombay chef and welcome to get curried .

Well , today , I'm gonna show you a recipe with chicken .

Very unusual , very different and very quick and easy .

This recipe is not like the regular chicken that I've ever shown you .

This is white in color .

Of course , it's not like you have .

It's not like a malay .

It's very different .

This one is also named differently .

It's called Chicken Maharani .

Why and how I have no clue .

But let's begin .

Well , this recipe over the years has become an absolute family favorite and why ?

You know that only when you make it for your own family .

The first thing is to roast a few masal along with the nuts .

Now , in this case , the nuts are cashew nuts and sesame seeds .

So remember that we'll begin with cumin seeds in a walk or a whatever you have at home , followed by coriander seeds along with el seeds , sesame seeds and some assorted garam masala , which is whole .

Now we'll begin with bay leaves .

Now , these are Indian bay leaves which are dried to this .

I'm gonna add in one red chili , a blade of Miss a stick of cinnamon .

And along with this cloves and cardamom to this , I'm also gonna add in cashew nuts and this makes it amazingly creamy .

Let's toast .

This just ensure the flame is nice and low .

Do not do this on high flame because you do not want to color this .

The whole idea in this case is to ensure that the natural essential oils kind of just release and that's about it .

And that's the only reason why I have not added extra oil or key .

Well , it's gonna be a nice loaded recipe with key later , but for now , just roasting it on low flame to ensure that all the natural flavors just kind of open up with this off goes the flame and this has to cool down completely .

Now , this has cooled down completely time to grind this into a fine paste .

Now , what I'm gonna do is I understand the quantity is lesser and it's gonna become difficult .

So I'm going to add in another few set of ingredients .

I'll of course , go nice and slow and ensure that the paste is nice and smooth .

Now , the next set of ingredients beginning with paste of ginger and garlic along with some green chilies .

Now , all you need to do is remove the stock and use them home .

I'm gonna add in some coriander leaves to this .

By all means you can also use coriander stock because this will give it that little tinge of green but we are all going to mask it with yogurt and milk powder .

So let's begin with yogurt .

And along with this milk powder , quite an unusual addition to a chicken recipe , just follow all the measurements that I've given you and trust me , you'll never get this wrong .

Let's add in two more ingredients beginning with Kasuri me and a touch of red chili powder .

Not too much .

But why red chili in a white colored recipe ?

It's very important because what happens is when the chicken starts cooking , it releases its natural fat .

What also happens is the gee kind of starts coming right on top .

Now , that needs to look red in color , literally like a Rogan .

So white recipe with red colored Rogan sounds fantastic , doesn't it ?

Let's grind this into fine and smooth paste .

I'm gonna add in just a little bit of water .

Not too much .

This is just kind of aid .

The entire process of grinding , the paste is done and ready .

Let's move in to the cooking process .

Now , the same walk on high flame and let's begin with tasing here .

Now , the color of the masala will of course not be pure white in color because of the addition of of course coriander and chilies and things like that .

But that's the whole beauty of this eventually .

Like I said , it's a very different kind of recipe and you'll enjoy making this that , that he melt and while that's melting , I'm gonna add in onions .

Now , these are of course red onions .

I'm again using sliced onions because I like that little bit of bite in this recipe .

Um I know there are a lot of recipes of Marani , uh which also use um onion paste , but sliced onions just work wonderfully .

Well , let's cook this on medium to high flame .

And while this is cooking , I'm also gonna add in a little bit of salt and this is just to add the caramelization of the onions .

Let's add in the chicken pieces .

Now , these chicken pieces of course , are cut into larger chunks , do not cut them into tiny pieces because that really gives it a good mouth feel .

Well , like I said , I do not personally know the origin of this recipe , but I can faintly assume that this is on the lines of a mulai chicken dish and that's why the chicken pieces are nice and large in chunk .

Well , if you personally know the origin of this recipe , do let me know in the comments below .

Once the chicken just kind of begins to get that brown tinge or that burn mark , we'll add in this paste .

Just ensure that you scrape every little bit of this because that's where the taste and flavor of the chicken maharani lies .

Well in this jar , I'm gonna add in some water as well and shake this so that all the wonderful masala can be utilized .

Let's add this as well , give this one quick stir , reduce the flame and allow this to cook on low flame for 20 minutes .

It's been 20 minutes .

And now this is the moment of truth , the chicken should have idly perfectly cooked .

Let's give this one final quick stir .

If you see there's this wonderful chili Rogan which it has released and which by all means also kind of signals that the chicken is well cooked .

This immediately clumps up .

So remember this immediately has to go on the serving table and this goes amazingly well with of with this one final sprinkling of coriander leaves and your chicken maharani .

He's done and ready .

Try this simple and amazing recipe of chicken maharani for your family and stay tuned to get carried .

Bye for now .