Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, add the chicken pieces. Add ginger-garlic paste, salt, black pepper powder, and lime juice. Mix everything well to coat the chicken evenly. Set aside to marinate for at least 15 minutes.

2. 2.Prepare Maharani Spice Powder

   In a dry pan, add coriander seeds, cumin seeds, dry red chilies, green cardamom pods, and fennel seeds. Roast on medium heat for 2-3 minutes until fragrant. Transfer the roasted spices to a grinder and grind into a fine powder.

3. 3.Make Cashew Paste

   In a small bowl, combine cashews, green chilies, and milk. Blend into a smooth, fine paste.

4. 4.Sauté Onions

   Heat oil in a large pan or pot over medium heat. Add the finely chopped onions and sauté for about 5 minutes until they turn translucent and light golden brown.

5. 5.Cook the Chicken

   Add the marinated chicken pieces to the pan with the sautéed onions. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

6. 6.Add Yogurt and Spices

   Reduce the heat to low, then add yogurt to the chicken. Mix well and cook for 3-4 minutes until the yogurt is fully incorporated and the mixture starts to thicken. Add the prepared Maharani spice powder (approximately 1 tbsp) and mix thoroughly. Cook for another 2 minutes.

7. 7.Simmer the Gravy

   Pour in water and additional milk (1/4 cup). Stir well. Then, add the cashew-green chili paste and mix until combined. Cover the pan with a lid and let it simmer on low heat for 15-20 minutes, or until the chicken is tender and cooked through.

8. 8.Finish and Garnish

   Once the chicken is cooked, stir in the fresh cream and kasoori methi. Mix gently. Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or rice.