Uploaded October 2025 | Updated September 2026, 2 weeks ago
Discover the best Chicken Moharani, a rich and creamy Mughlai-style chicken curry that’s full of flavor. Made with cashews, yogurt, aromatic spices, and tender chicken, this easy recipe is perfect with naan, parota, rice, or pulao. A truly delicious dish for any special meal or family dinner.
Ingredients
For the paste:
2 tbsp cashews (about 17–18)
4 tbsp plain yogurt
¼ cup milk
½ piece mace
1 tsp black pepper
For cooking:
4 tbsp cooking oil
2 small cinnamon sticks
3 cloves
5 cardamoms
3 bay leaves
1 cup thinly sliced onion
Salt to taste (start with 1 tsp, adjust later)
1½ tbsp garlic paste
1½ tbsp ginger paste
½ tsp turmeric powder
1 tsp red chili powder
1.2 kg chicken (cut into curry pieces)
1 tsp coriander powder
¾ tsp roasted cumin powder
½ tsp fennel powder
½ tsp garam masala
1 cup hot water
5–6 whole green chilies
1 tbsp milk powder
1 tsp kasuri methi (dried fenugreek leaves)
1 tbsp ghee
1–2 tbsp chopped coriander leaves
Instructions
Make the paste:
In a blender, add cashews, yogurt, milk, mace, and black pepper. Blend until smooth and set aside.
Cook the base:
Heat oil in a pan, add cinnamon, cloves, cardamoms, and bay leaves. Once aromatic, add sliced onions and a big pinch of salt. Cook until onions turn light brown.
Build the masala:
Add a splash of water to deglaze, then mix in garlic and ginger paste. Sauté for about a minute until fragrant.
Add turmeric and red chili powder, and cook 3–4 minutes until the oil starts separating.
Add chicken and spices:
Add the chicken pieces, mix well, and cover for 2–3 minutes on low heat to let the chicken release its juices.
Add salt, coriander powder, roasted cumin powder, fennel powder, and garam masala. Sauté for 5 minutes on medium heat.
Simmer:
Pour in hot water, cover, and cook for 15 minutes on low-medium heat, stirring occasionally.
Finish with richness:
Add the cashew-yogurt mixture and whole green chilies. Cover and cook another 15 minutes on low heat.
Finally, stir in milk powder, kasuri methi, ghee, and coriander leaves. Mix well.
Serve With
Best enjoyed with parota, naan, rice, or pulao.
Creamy, mildly spiced, and packed with flavor — your Chicken Moharani is ready!
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Discover the best Chicken Moharani, a rich and creamy Mughlai-style chicken curry that’s full of flavor. Made with cashews, yogurt, aromatic spices, and tender chicken, this easy recipe is perfect with naan, parota, rice, or pulao. A truly delicious dish for any special meal or family dinner.
Ingredients
For the paste:
2 tbsp cashews (about 17–18)
4 tbsp plain yogurt
¼ cup milk
½ piece mace
1 tsp black pepper
For cooking:
4 tbsp cooking oil
2 small cinnamon sticks
3 cloves
5 cardamoms
3 bay leaves
1 cup thinly sliced onion
Salt to taste (start with 1 tsp, adjust later)
1½ tbsp garlic paste
1½ tbsp ginger paste
½ tsp turmeric powder
1 tsp red chili powder
1.2 kg chicken (cut into curry pieces)
1 tsp coriander powder
¾ tsp roasted cumin powder
½ tsp fennel powder
½ tsp garam masala
1 cup hot water
5–6 whole green chilies
1 tbsp milk powder
1 tsp kasuri methi (dried fenugreek leaves)
1 tbsp ghee
1–2 tbsp chopped coriander leaves
Instructions
Make the paste:
In a blender, add cashews, yogurt, milk, mace, and black pepper. Blend until smooth and set aside.
Cook the base:
Heat oil in a pan, add cinnamon, cloves, cardamoms, and bay leaves. Once aromatic, add sliced onions and a big pinch of salt. Cook until onions turn light brown.
Build the masala:
Add a splash of water to deglaze, then mix in garlic and ginger paste. Sauté for about a minute until fragrant.
Add turmeric and red chili powder, and cook 3–4 minutes until the oil starts separating.
Add chicken and spices:
Add the chicken pieces, mix well, and cover for 2–3 minutes on low heat to let the chicken release its juices.
Add salt, coriander powder, roasted cumin powder, fennel powder, and garam masala. Sauté for 5 minutes on medium heat.
Simmer:
Pour in hot water, cover, and cook for 15 minutes on low-medium heat, stirring occasionally.
Finish with richness:
Add the cashew-yogurt mixture and whole green chilies. Cover and cook another 15 minutes on low heat.
Finally, stir in milk powder, kasuri methi, ghee, and coriander leaves. Mix well.
Serve With
Best enjoyed with parota, naan, rice, or pulao.
Creamy, mildly spiced, and packed with flavor — your Chicken Moharani is ready!
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
