Chicken Maharani


2 Tbsp Ghee
1 Onion, sliced
1/2 Tsp Salt
500 gms Chicken
1/2 cup Water
2 Tbsp Coriander Leaves

For the Paste:
1 Tsp Cumin Seeds
1 Tbsp Coriander Seeds
1 Tsp Fennel Seeds
1 Tsp Sesame Seeds
2 Bay Leaves
1 Dry Red Chilli
1 Blade of Mace
1 Inch Cinnamon Stick
2 Green Cardamoms
4-5 Cloves
12-15 Cashew Nuts
1 Tbsp Ginger Garlic Paste
3 Green Chillies | 3 Green Chillies, slit lengthwise
2 Tbsp Coriander Leaves
1/4 cup Beaten Curd
1/4 cup Milk Powder
1 Tbsp Dried Fenugreek Leaves
1/2 Tsp Red Chilli Powder
2-3 Tbsp Water


Toast the cumin, coriander, fennel and sesame seeds along with mace, red chilli, mace, bay leaves, cinnamon stick, cloves, cardamoms and cashew nuts on low heat for 3-4 minutes. Leave it to cool on a plate for a few minutes

Once cool, transfer it to a grinder along with the ginger garlic paste, green chillies, coriander leaves, beaten curd, milk powder, Fenugreek leaves, red chilli powder and a little water, and grind it into a thick paste

In a wok, heat the Ghee on medium to high heat and add in the onions. Saute them till they turn translucent

Add in the pieces of chicken and cook them for 4-5 minutes or until they start getting brown sear marks on them

Now add the paste into the wok. Add the water and mix everything well

Cover the wok and let it cook for 20 minutes on low heat

After 20 minutes, add in the slit green chillies and a few full cashew nuts and stir it well

Garnish with fresh coriander leaves, Fenugreek leaves, cashewnuts, and you’re all set to serve with steaming hot white rice or butter naan

By admin

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