Chicken Maharani

• Marinate boneless chicken thigh for at least 1 hour

Nutrition values are AI-estimated based on ingredients.

• 500-750 grams boneless chicken thigh, cubed
• 1/2 cup onion paste
• 1-2 tablespoons ginger-garlic paste
• Juice from half a lemon
• 1 teaspoon salt
• 1 teaspoon black pepper powder
• 1 cup thick Greek yogurt
• 1/4 cup whole cashew nuts
• 5-6 whole dried red chilies
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 4-5 green cardamom pods
• A few small blades of mace
• A pinch of grated nutmeg
• 2-3 tablespoons cooking oil
• 2-3 tablespoons fresh cream
• A handful fresh cilantro, chopped
• Thinly sliced crispy fried onions for garnish
• Sliced fresh green chilies for garnish
• Salt to taste
• Sugar to taste

1. 1Combine onion paste, ginger-garlic paste, lemon juice, black pepper powder, salt, and thick curd/Greek yogurt in a bowl to form a creamy marinade.
2. 2Add cubed boneless chicken thigh pieces to the marinade and mix well to coat.
3. 3Dry-roast whole cashew nuts, dried red chilies, coriander seeds, cumin seeds, fennel seeds, green cardamom pods, mace, and grated nutmeg in a pan until fragrant.
4. 4Grind the roasted spices into a coarse, reddish-brown powder.
5. 5Heat cooking oil in a pan and add the marinated chicken.
6. 6Cook the chicken on medium-to-high flame, stirring occasionally, until it starts to cook and release juices, forming a bubbling liquid gravy.
7. 7Sprinkle the freshly ground cashew and spice mixture over the simmering chicken and gravy, then stir thoroughly.
8. 8Allow the curry to simmer, stirring occasionally, until the gravy thickens and oil separates on the surface.
9. 9Drizzle fresh cream over the curry.
10. 10Garnish with freshly chopped cilantro leaves.
11. 11Serve the Chicken Maharani on a plate, garnished with thin crispy fried onions and sliced fresh green chilies.

These instructions are our analysis of the original video. Watch on YouTube →