Name: Chicken Maharani, Restaurant Style
Ingredients: 1 kg Chicken (large pieces with bones); 2 tsp coriander Seeds; 2 tsp cumin Seeds; 2 tsp fennel Seeds; 6 pods green cardamom; 8 cloves; 12 black peppercorns; 1 mace flower ((Javitri)); 10 red chillies; 3 small pieces cinnamon; 3 bay leaves; 2 large (200g) onions (quartered); 18 cashew nuts; ¼ tsp turmeric powder; ½ tsp red chilli powder; 3 tsp ginger garlic paste; 8 Tbsp whisked curd/plain yogurt ((150 gm)); 4-5 green chillies (slit); 4 Tbsp fresh cream; 2 tsp dried fenugreek leaves (Kasuri Methi) (dry roasted and crushed); 5 Tbsp refined oil; 2 tsp salt; ¼ tsp salt (for seasoning)

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Chicken Maharani, Restaurant Style

Ingredients

1 kg Chicken large pieces with bones

Whole spices for dry roasting:

2 tsp coriander Seeds
2 tsp cumin Seeds
2 tsp fennel Seeds
6 pods green cardamom
8 cloves
12 black peppercorns
1 mace flower (Javitri)
10 red chillies

Spices for tempering:

3 small pieces cinnamon
3 bay leaves

Onion-Cashew Paste:

2 large (200g) onions quartered
18 cashew nuts

Spice Powders:

¼ tsp turmeric powder
½ tsp red chilli powder

Other Ingredients:

3 tsp ginger garlic paste
8 Tbsp whisked curd/plain yogurt (150 gm)
4-5 green chillies slit
4 Tbsp fresh cream
2 tsp dried fenugreek leaves (Kasuri Methi) dry roasted and crushed
5 Tbsp refined oil
2 tsp salt
¼ tsp salt for seasoning

Instructions

Preparation:

Add all the whole spices for roasting in a pan and dry roast them on low heat for around 3 mins. Remove to a plate and allow to cool.
Grind the spice to a powder.
Make a paste of the onions and cashews by adding 2-3 tbsp of water.
Whisk the curd/plain yogurt, set it aside.
Dry roast the Kasuri Methi (dried fenugreek leaves), allow to cool and then crush roughly with your hands.

Process:

Heat oil in a pan and add the cinnamon & bay leaves. Give a stir for 15 secs.
Now add the onion-cashew paste and fry on medium heat for 7-8 mins till the paste is grainy
Add the ginger garlic paste, mix and fry on medium heat for 2-3 mins.
Now the blended Spice powder, turmeric powder and 1/4 tsp salt. Give a mix and cook on low to medium heat for 3-4 mins after adding a splash of water.
Now reduce heat to low (or switch off heat) and add the whisked curd/plain yogurt. Stir and mix it well.
(Switch on heat now) Stir on low heat for 3-4 mins till oil separates.
Now add the chicken pieces, 2 tsp salt and 1/2 tsp Red Chilli powder. Mix and sear on high heat for 4-5 mins.
Continue to cook on medium heat for 3-4 mins till the chicken is browned.
Now add 300 ml water, give a mix and cover & cook on low heat for 20-25 mins till chicken is tender.
Now add the fresh cream, roasted & crushed Kasuri Methi (dried fenugreek leaves) and the slit green chillies.
Give a mix and simmer on low heat for 3 mins till oil separates.
Serve with roti, naan or rice.