Chicken Maharani

59 mins
Serves 1
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Directions

  1. 1Marinate the chicken with salt, pepper, ginger garlic paste and lemon juice for an hour.
  2. 2Marinate the chicken with salt, pepper, ginger garlic paste and lemon juice for an hour.
  3. 3Marinate the chicken with salt, pepper, ginger garlic paste and lemon juice for an hour.
  4. 4In a pan, saute mace, green cardamom, cinnamon, coriander seeds, red chilies, dried mint leaves, almonds and cashews.
  5. 5In a pan, saute mace, green cardamom, cinnamon, coriander seeds, red chilies, dried mint leaves, almonds and cashews.
  6. 6In a pan, saute mace, green cardamom, cinnamon, coriander seeds, red chilies, dried mint leaves, almonds and cashews.
  7. 7Grind the sauteed spices into a fine powder using a blender.
  8. 8Grind the sauteed spices into a fine powder using a blender.
  9. 9Grind the sauteed spices into a fine powder using a blender.
  10. 10In a pan, saute sliced onions in oil.
  11. 11In a pan, saute sliced onions in oil.
  12. 12In a pan, saute sliced onions in oil.
  13. 13Add the marinated chicken to the pan and cook until browned.
  14. 14Add the marinated chicken to the pan and cook until browned.
  15. 15Add the marinated chicken to the pan and cook until browned.
  16. 16Add fresh curd and the ground spice powder, mix well.
  17. 17Add fresh curd and the ground spice powder, mix well.
  18. 18Add fresh curd and the ground spice powder, mix well.
  19. 19Add water, mix well, and cook covered for 8 to 10 minutes on medium heat.
  20. 20Add water, mix well, and cook covered for 8 to 10 minutes on medium heat.
  21. 21Add water, mix well, and cook covered for 8 to 10 minutes on medium heat.
  22. 22Add fresh cream, mix well.
  23. 23Add fresh cream, mix well.
  24. 24Add fresh cream, mix well.
  25. 25Add green chilies and coriander leaves, mix well.
  26. 26Add green chilies and coriander leaves, mix well.
  27. 27Add green chilies and coriander leaves, mix well.

Ingredients

  • 1 kg Chicken
  • 1 kg Chicken
  • 1 kg Chicken
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Crushed Black Pepper
  • 1 tsp Crushed Black Pepper
  • 1 tsp Crushed Black Pepper
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Lemon juice
  • 1 tbsp Lemon juice
  • 1 tbsp Lemon juice
  • 1 Mace
  • 1 Mace
  • 1 Mace
  • 3 Green Cardamom
  • 3 Green Cardamom
  • 3 Green Cardamom
  • 1 inch Cinnamon
  • 1 inch Cinnamon
  • 1 inch Cinnamon
  • 1 tbsp Coriander seeds
  • 1 tbsp Coriander seeds
  • 1 tbsp Coriander seeds
  • 10 Whole Red Chili
  • 10 Whole Red Chili
  • 10 Whole Red Chili
  • 1 tbsp Dried mint leaves
  • 1 tbsp Dried mint leaves
  • 1 tbsp Dried mint leaves
  • 6 Almond
  • 6 Almond
  • 6 Almond
  • 6 Cashew
  • 6 Cashew
  • 6 Cashew
  • 100 g Onion
  • 100 g Onion
  • 100 g Onion
  • 100 g Fresh Curd
  • 100 g Fresh Curd
  • 100 g Fresh Curd
  • 2 cups Water
  • 2 cups Water
  • 2 cups Water
  • 0.25 cup Fresh Cream
  • 0.25 cup Fresh Cream
  • 0.25 cup Fresh Cream
  • 3 Green Chili
  • 3 Green Chili
  • 3 Green Chili
  • 2 tbsp Coriander leaves
  • 2 tbsp Coriander leaves
  • 2 tbsp Coriander leaves

Equipment

bowlspoonblenderfrying panmeasuring cup