Maharaja Chicken

August 23, 2021

Maharaja Chicken

Check out this spectacular and super simple one-pot wonder, loaded with spices galore! For all the times you just need something easy that doesn’t require much brain power but still packs an enormous punch.  Added bonus, the leftovers taste even better the next day!


Prep time: 20 mins

Cook time: 45 mins + 20 mins rest time

Serves: 6-8




Maharaja Box Spices:

  • 1 quill Ceylon Cinnamon
  • 5 cardamom pods, bruised
  • 1 tsp whole cloves
  • 1 tsp fennel seeds
  • 1 tsp ground coriander
  • 1 tsp asafoetida
  • 1 tsp ground turmeric

Other Ingredients:

  • 1 whole chicken (1.5kg/3lb)
  • 2 cups basmati rice
  • 1/3 cup extra virgin olive oil
  • 1 onion, chopped finely
  • 2 inch piece of ginger, peeled and finely chopped
  • 1 cup coconut yoghurt
  • 1 bunch of coriander/cilantro (leaves picked and stems finely chopped)
  • 1 sliced cucumber, to serve



  1. Split chicken with a large knife down the back, leaving the breast intact. Open up and lay flat.
  2. Season liberally on both sides with sea salt flakes.
  3. In a large pot, over moderate heat, add the olive oil, and then the chicken with the skin down, cooking for 3-4 minutes until golden brown. Turn and repeat for another 2-3 minutes and then remove the chicken from the pot.
  4. Add the onions into the pot and sauté for 2-3 minutes.
  5. Add the Maharaja Spices and continue cooking for another minute or so until fragrant.
  6. Add the rice and 3 ½ cups of water.
  7. Add the chicken back into the pot (skin side up). Cover the pot with a lid and bring to the boil.
  8. Place into a preheated oven (160C) for 35-40 minutes.
  9. Remove from oven and leave to rest for 20 minutes with lid on.
  10. Serve with chopped fresh coriander, cucumber and yoghurt.


Recipe courtesy of Jason Roberts.