Maharani Karhai


This delicious dish is a rich creamy chicken curry named after the Mughal Queens it was created for in the royal kitchens of the subcontinent. Over time, this has become a favorite across Pakistan and India for its unique taste and rich texture. Serve hot with tandoori naan for a truly royal experience.

  • Medium
  • 3 person(s)
  • 20 Min


    • Butter1 tablespoon
    • Oil2 – 3 tablespoon
    • Chicken1 KG
    • Ginger-Garlic Paste1 tablespoon
    • Cumin Seeds1 teaspoon
    • Black Pepper Powder1 teaspoon
    • Coriander Powder1 teaspoon
    • Cumin Powder1 teaspoon
    • Garam Masala1 teaspoon
    • SaltTo taste
    • Chilli Flakes1 teaspoon
    • Yogurt½ cup
    • Cream1 tablespoon
    • Green Chillies3
    • Lemon1
    • CorianderFor garnish


  • In a large pot add butter, oil and chicken. Mix well until chicken tenders.
  • Add ginger garlic paste and mix well.
  • Add cumin seeds, Black pepper powder, cumin powder, coriander powder, garam masala, salt, chilli flakes, yogurt, cream and mix well.
  • Add green chillies and let it simmer for 05 to 10 minutes.
  • Squeeze a lemon and garnish with coriander.
  • Enjoy! Please give us your feedback in the comments below.
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