Chicken Maharani

Steps

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1. 1
   Wash and clean half kg chicken pieces. Add 1 tsp salt, 1 tsp pepper, juice of half lemon, 1 tsp ginger garlic paste and 2 tbsp curd. Mix well and marinate for about 20 minutes to tenderize the chicken.
   ▶ ≈0:38
2. 2
   Toast 15 almonds and 15 cashews in a small pan on low heat until golden. Add 2 tbsp coriander seeds, 1 tsp fennel seeds, 1 tsp cumin seeds and 3 red chillies. Roast for a minute. Add cinnamon, cloves, 3 cardamom, nutmeg and 2 pieces of mace. Continue roasting on low flame until fragrant. Add 2 tsp kasuri methi leaves and roast for a few seconds. Turn off heat.
   ▶ ≈1:17
3. 3
   Cool the roasted spices completely and transfer to a mixer. Grind to a fine powder.
   ▶ ≈2:31
4. 4
   Heat 2 tbsp oil in a wide kadai. Once hot, add 1 bay leaf. Add 7 small thinly sliced onions and sauté on medium heat until golden brown and caramelized.
   ▶ ≈3:08
5. 5
   Add the marinated chicken pieces and gently mix with the onions.
   ▶ ≈3:38
6. 6
   After 5 minutes, add half cup of well-whisked curd. Gently mix it with the chicken pieces.
   ▶ ≈4:00
7. 7
   After another 5 minutes, add all the ground masala powder. Gently mix everything together.
   ▶ ≈4:19
8. 8
   Add 2 cups of water and gently mix. Cover the kadai and cook for about 20 minutes on medium flame until the chicken is cooked through.
   ▶ ≈4:50
9. 9
   Check if the chicken is cooked. Adjust seasoning with salt if needed. Finally, add half cup of fresh cream to make the gravy rich and creamy.
   ▶ ≈5:22
10. 10
    Maharani chicken is ready. Serve hot with naan, roti, chapati or rice.
    ▶ ≈5:45