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Chicken Maharaja Recipe | Step By Step Recipe – Khanapoor

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Ingredients

Adjust Servings:
1/2 kg Chicken (Murgi) with bone
12 (hot variety) Dry red chillies (Sukhi Lal mirch)
50 ml Cooking Oil (Tel)
As per taste Salt (Namak)
2 cups Water (Paani)

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Chicken Maharaja Recipe | Step By Step Recipe – Khanapoor

Features:
  • Gluten Free
  • Spicy
Cuisine:

Chicken Maharaja is a quick, yummy, 5 ingredient dish.

  • Serves 3
  • Easy

Ingredients

Directions

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Chicken Maharaja is an amazing starter, easy to make, hardly any ingredients but lip smacking in taste.

Chicken Maharaja tastes best if the chicken is with the bone.  You will ask for more even though you have devoured the whole chicken.

My father came up with this recipe. He had read an article on how royals used to cook the animals they hunted. So he got an idea and tried this dish and it turned out really delicious. It was one my favourite dishes to eat when I was a non – vegetarian. Even others who tasted, loved it to the hilt. The reason he named it Chicken Maharaja is that, it is very easy to prepare and less time consuming. Apart from cleaning the chicken thoroughly, it requires very few minutes of preparation.

So, you will be surprised to know, that the main ingredients are chicken, red chillies, oil, salt and water. Perfect “Five Ingredients Dish” isn’t it?? You can always increase or decrease the number of chillies, as per one’s preference. I always liked it hot. Even if you eat the cooked red chillies, you will never be able to taste the heat of the chillies. I really mean it. I have eaten loads and never felt it. Even others who are averse to eating spicy food, tasted the chillies but couldn’t believe that they could actually eat a lot of these and not sweat.

Sounds mind boggling right?? Guys, I would never misguide you. Like I always say, these are tried and tested recipes. They mean a lot to me. They are not just dishes, but lots of great memories with family and friends.

Here are the ingredients.

Chicken (Murgi).

murgi - Chicken Maharaja Recipe - Khanapoor

Dry red chillies (sukhi lal mirch), salt (namak), cooking oil (tel).

tel, sukhi lal mirch, namak - Chicken Maharaja Recipe - Khanapoor

Water (paani).

paani daliye - Chicken Maharaja Recipe - Khanapoor

Now, let us take a look at the method.

Heat cooking oil (tel) in a kadhai (wok).

ek kadhai mein tel garam kijiye - Chicken Maharaja Recipe - Khanapoor

Add the chicken (murgi) pieces.

murgi ke tukde daliye - Chicken Maharaja Recipe - Khanapoor

Fry the chicken (murgi) pieces till they turn transparent.

murgi ke tukdon ko bhuniye - Chicken Maharaja Recipe - Khanapoor

Add the dry red chillies (sukhi lal mirch).

lal sukhi mirch daliye - Chicken Maharaja Recipe - Khanapoor

Now, add salt (namak).

namak daliye - Chicken Maharaja Recipe - Khanapoor

Add water (paani).

paani daliye - Chicken Maharaja Recipe - Khanapoor

Let the chicken (murgi) pieces cook. Let the flame of the gas be between high and medium.

murgi ko pakne dijiye - Chicken Maharaja Recipe - Khanapoor

Once the water (paani) evaporates, fry the chicken (murgi) pieces for 2 to 3 minutes.

murgi ke tukdon ko bhuniye - Chicken Maharaja Recipe - Khanapoor

Add water (paani) again.

paani daliye - Chicken Maharaja Recipe - Khanapoor

Once the water (paani) evaporates, fry the chicken (murgi) pieces for 2 to 3 minutes.

murgi ke tukdon ko bhuniye - Chicken Maharaja Recipe - Khanapoor

Now, add water (paani) for the final time.

ppani daliye - Chicken Maharaja Recipe - Khanapoor

After the water (paani) evaporates, fry the chicken (murgi) pieces for 2 to 3 minutes and your Chicken Maharaja is ready.

murgi ke tukdon ko bhuniye - Chicken Maharaja Recipe - Khanapoor

The reason behind adding water (paani) and frying the chicken pieces intermittently is that it enhances the flavour of the dish by many folds.

Finally, I hope you guys really try and love it. Do share your comments and suggestions. Helps us do our job better.

I am also sharing links of few other recipes. Do try these too.

Chicken Masala Recipe, Quick Prawn Curry Recipe, Chicken Sukka Recipe, Mushroom Ghee Roast Recipe, Baby Corn Schezwan Recipe, Soyabean Usal Recipe, Stuffed Brinjal Curry Recipe.

 

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Steps

1
Done

Step 1

Heat 50 ml cooking oil (tel) in a kadhai (wok), add 1/2 kg chicken (murgi) pieces and fry for 4 – 5 minutes. Add 12 dry red chillies (sukhi lal mirch) and fry for 2 to 3 minutes.

2
Done

Step 2

Add salt (namak) and 1 cup water (paani) to the the chicken (murgi) pieces. Keep the gas flame between high and medium. The water (paani) will evaporate, fry the chicken (murgi) pieces for 2 to 3 minutes.

3
Done

Step 3

Now, add 1/2 cup water (paani) to the chicken (murgi) pieces and again let it cook till the evaporates, then fry the chicken (murgi) pieces for 2 to 3 minutes.

4
Done

Step 4

Now, again add 1/2 cup water (paani) to the chicken (murgi) pieces and after the water (paani) evaporates, fry for 2 to 3 minutes and your Chicken Maharaja is ready.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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