Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, add 1/2 kg of washed and cleaned chicken pieces. Season with 1 tsp salt, 1 tsp black pepper, juice of 1/2 lemon, 1 tsp ginger garlic paste, and 2 tbsp fresh curd. Mix well to coat all chicken pieces. Let it marinate for 20 minutes.

2. 2.Prepare the Ground Masala

   In a small pan, dry roast 15 almonds and 15 cashew nuts until they turn golden. Then add 2 tbsp coriander seeds, 1 tsp fennel seeds, 1 tsp cumin seeds, 3 red chillies, 1 piece of cinnamon, 5-6 cloves, 3 cardamom pods, a small piece of nutmeg (approx 1/4 of a whole), and 2 small pieces of mace. Roast all ingredients on low flame until aromatic, about 2 minutes. Add 2 tsp Kasuri Methi and roast for a few more seconds. Turn off the stove, transfer the roasted ingredients to a plate, and let them cool completely. Once cooled, transfer to a mixer jar and grind to a fine powder.

3. 3.Sauté Onions and Cook Chicken

   Heat 2 tbsp of oil in a wide kadai. Add 1 bay leaf and 7 thinly sliced onions. Sauté the onions until they turn a beautiful golden brown and are nicely caramelized. Add the marinated chicken pieces to the kadai and gently mix them with the onions. Cook for 5 minutes.

4. 4.Add Curd and Masala

   After 5 minutes of cooking the chicken, add 1/2 cup of nicely whisked curd. Gently mix it along with the chicken pieces. Then, add the freshly ground masala powder to the chicken and mix well until all pieces are coated with the masala.

5. 5.Simmer the Curry

   Add 2 cups of water to the kadai and gently mix. Close the kadai with a lid and cook for 15 minutes on medium flame. After 15 minutes, check on the chicken; it should be beautifully cooked and the oil should have separated. Check for seasoning and add salt if needed.

6. 6.Finish with Cream and Serve

   Finally, add 1/2 cup of fresh cream to the curry. Gently mix it in; the cream will make the gravy very rich and creamy, and you will see a beautiful color change. Garnish with fresh coriander leaves. Serve the Chicken Maharani hot with naan, roti, or a mild pulao.