Chicken Maharani Gravy, Super Delicious Chicken Recipe, Restaurant Style Chicken Curry, चिकन रेसिपी

Ingredients

• 500 g Boneless Chicken Thigh Pieces (cut into bite‑size pieces)
• 1 tsp Salt
• ½ tsp Black Pepper (freshly ground)
• 1 tbsp Garlic Paste (store‑bought or homemade)
• 1 tbsp Ginger Paste
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 large Onion (grated finely)
• 1 tsp Coriander Seeds
• ½ tsp Cumin Seeds
• 1 tsp Red Chili Powder (adjust to heat preference)
• ¼ tsp Turmeric Powder
• ½ tsp Garam Masala
• ½ cup Plain Yogurt (full‑fat, unsweetened)
• ¼ cup Heavy Cream
• 1 tsp Kasuri Methi (crushed between palms)
• 2 tbsp Fresh Cilantro (chopped)
• 3 tbsp Vegetable Oil (for frying)
• 1 cup Water

Instructions

1. Marinate the Chicken

   In a mixing bowl combine chicken pieces, salt, black pepper, garlic paste, ginger paste, and lemon juice. Mix well until every piece is coated.

   Time: PT10M

2. Rest the Marinade

   Let the chicken rest at room temperature for about 1 hour. This allows the flavors to penetrate.

   Time: PT1H

3. Prepare the Onion and Spice Mix

   While the chicken marinates, grate the onion finely. In a small dry pan, toast coriander seeds, cumin seeds, red chili powder, turmeric, and garam masala for 30 seconds, then grind to a fine powder using a mortar‑pestle or spice grinder.

   Time: PT10M

4. Fry the Chicken

   Heat 2 tbsp oil in the skillet over medium‑high flame. Add the marinated chicken pieces in a single layer and fry until both sides turn golden brown, about 3‑4 minutes per side.

   Time: PT8M

   Temperature: Medium-High

5. Fry the Onion

   In the same oil, add the grated onion and sauté until it turns golden brown, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium

6. Toast the Spice Mix

   Add the freshly ground spice mix to the onions and sauté for 30 seconds, stirring constantly.

   Time: PT30S

   Temperature: Medium

7. Add Yogurt

   Lower the heat to medium‑low, stir in the yogurt and cook for 5 minutes, stirring gently to prevent curdling.

   Time: PT5M

   Temperature: Medium-Low

8. Combine Chicken with Gravy

   Return the fried chicken pieces to the pan, mix well, and sauté for another 5 minutes so the chicken absorbs the flavors.

   Time: PT5M

   Temperature: Medium

9. Simmer the Gravy

   Add 1 cup water, stir, and let the gravy simmer on low heat for 10 minutes until it thickens slightly.

   Time: PT10M

   Temperature: Low

10. Finish with Cream and Herbs

    Stir in the heavy cream, crushed kasuri methi, and chopped cilantro. Cook for 2‑3 minutes on low heat, then turn off the flame.

    Time: PT3M

    Temperature: Low

11. Serve

    Transfer the Chicken Maharani to a serving bowl and enjoy with hot paratha, naan, or roti.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

1 g