CHICKEN MAHARANI RESTAURANT STYLE | MAHARANI CHICKEN CURRY | CHICKEN RECIPE

Chicken Maharani Restaurant Style | Maharani Chicken Curry | Chicken Maharani | Chicken Recipe | Mughlai Maharani Chicken | How To Make Chicken Maharani | Chicken Maharani Recipe | Chicken Gravy Recipe


Ingredients for Chicken Maharani Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Chicken, large pieces with bones- 1 kg

Whole spices for dry roasting:
Coriander Seeds- 2 tsp
Cumin Seeds- 2 tsp
Fennel Seeds- 2 tsp
Green Cardamom- 6
Cloves- 8
Black Peppercorns- 12
Mace Flower (Javitri)- 1
Red Chillies- 10

Spices for tempering:
Cinnamon- 3 small pieces
Bay leaf- 3

Onion-Cashew Paste:
Onions, quartered- 2 large (200 gms)
Cashew nuts- 18

Spice Powders:
Turmeric Powder- 1/4 tsp
Red Chilli Powder- 1/2 tsp

Other Ingredients:
Ginger Garlic paste- 3 tsp
Whisked Curd/Plain Yogurt- 8 tbsp (150 gm)
Green Chillies, slit- 4-5
Fresh Cream- 4 tbsp
Kasuri Methi(dried fenugreek leaves), dry roasted and crushed- 2 tsp
Refined Oil- 5 tbsp
Salt- 2 tsp + 1/4 for seasoning

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.




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