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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.