Chicken Maharani
Serves 1
Directions
- 1Marinate the boneless chicken pieces with salt, black pepper powder, ginger-garlic paste, and lemon juice. Mix well and let it marinate for one hour.
- 2Finely grate the onions.
- 3Dry roast and grind the whole spices (zeera, dhaniya, jaiphal, javitri, laung, hari elaichi, sukhi laal mirch, kaju, and badam) into a coarse powder.
- 4Fry the marinated chicken pieces on medium-to-high flame until they turn golden brown on both sides, then remove and set aside.
- 5In the same oil, fry the grated onions until golden brown.
- 6Add the ground spice mixture to the onions and sauté for 30 seconds.
- 7Add the yogurt and cook for 5 minutes.
- 8Add the fried chicken pieces and sauté for another 5 minutes.
- 9Add water to adjust the consistency and cook on low heat for 10 minutes.
- 10Stir in the cream, kasuri methi, and fresh coriander, then simmer on low heat for 2-3 minutes before serving.
Ingredients
- 500 g boneless chicken thigh
- 1 tsp salt
- 1/2 tsp kali mirch powder
- 1 tbsp lassan adrak paste
- 1 tbsp nimbu ka ras
- 3 small pyaz
- 1/2 tsp zeera
- 1 tsp dhaniya
- 1/4 whole jaiphal
- 1/2 whole javitri
- 3 whole laung
- 3 whole hari elaichi
- 3-4 whole sukhi laal mirch
- 7-8 whole kaju
- 7-8 whole badam
- 4 tbsp oil
- 1/2 cup dahi
- 1 tbsp cream
- 1 tsp kasuri methi
- to taste hara dhaniya
- 2-3 whole hari mirch
Tips
- You can use boneless breast pieces instead of thigh pieces.
- Serve this dish with paratha, naan, or roti.
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