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Place the chicken drumsticks and thighs into a mixing bowl. Add salt, ginger-garlic paste, black pepper powder, and lemon juice. Mix thoroughly to coat the chicken. Cover and set aside to marinate for at least 30 minutes.

Heat a dry pan over medium heat. Add whole coriander seeds, cumin seeds, dried red chilies, fennel seeds, star anise, green cardamom pods, and cinnamon stick. Dry roast them for 2-3 minutes until fragrant. Transfer the roasted spices to a bowl and allow to cool slightly, then grind them into a fine powder using a spice grinder or mortar and pestle.

In a blender or food processor, combine whole cashews, chopped green chilies, and milk. Blend until a smooth paste is formed. Add a little more milk if needed to achieve a smooth consistency.

Heat oil in a large pot or Dutch oven over medium heat. Add diced onions and sauté until they turn translucent and slightly golden, about 8-10 minutes.

Add the marinated chicken pieces to the sautéed onions in the pot. Stir to combine and sear the chicken for 5-7 minutes until lightly browned on all sides.

Spoon in the plain yogurt and mix it thoroughly with the chicken and onions. Cook for 2-3 minutes, stirring constantly, until the yogurt is well incorporated.

Add the freshly ground spice powder to the chicken mixture. Stir well to coat the chicken and cook for 1-2 minutes until fragrant.

Pour in the water and milk. Stir the mixture, bring it to a gentle simmer, then cover the pot with a lid and allow the chicken to cook for 15-20 minutes, or until partially cooked.

Stir in the prepared cashew paste and heavy cream (or malai) into the curry. Mix well. Cover and continue cooking for another 10-15 minutes, or until the chicken is tender and cooked through and the sauce has thickened to your desired consistency.

Uncover the pot. Crumble and sprinkle Kasuri Methi (dried fenugreek leaves) over the curry. Garnish with chopped fresh coriander leaves. Stir gently.

Ladle the Chicken Maharani into a serving bowl. Garnish with more fresh coriander if desired. Serve hot, traditionally with naan, roti, or steamed basmati rice.


Place the chicken drumsticks and thighs into a mixing bowl. Add salt, ginger-garlic paste, black pepper powder, and lemon juice. Mix thoroughly to coat the chicken. Cover and set aside to marinate for at least 30 minutes.

Heat a dry pan over medium heat. Add whole coriander seeds, cumin seeds, dried red chilies, fennel seeds, star anise, green cardamom pods, and cinnamon stick. Dry roast them for 2-3 minutes until fragrant. Transfer the roasted spices to a bowl and allow to cool slightly, then grind them into a fine powder using a spice grinder or mortar and pestle.

In a blender or food processor, combine whole cashews, chopped green chilies, and milk. Blend until a smooth paste is formed. Add a little more milk if needed to achieve a smooth consistency.

Heat oil in a large pot or Dutch oven over medium heat. Add diced onions and sauté until they turn translucent and slightly golden, about 8-10 minutes.

Add the marinated chicken pieces to the sautéed onions in the pot. Stir to combine and sear the chicken for 5-7 minutes until lightly browned on all sides.

Spoon in the plain yogurt and mix it thoroughly with the chicken and onions. Cook for 2-3 minutes, stirring constantly, until the yogurt is well incorporated.

Add the freshly ground spice powder to the chicken mixture. Stir well to coat the chicken and cook for 1-2 minutes until fragrant.

Pour in the water and milk. Stir the mixture, bring it to a gentle simmer, then cover the pot with a lid and allow the chicken to cook for 15-20 minutes, or until partially cooked.

Stir in the prepared cashew paste and heavy cream (or malai) into the curry. Mix well. Cover and continue cooking for another 10-15 minutes, or until the chicken is tender and cooked through and the sauce has thickened to your desired consistency.

Uncover the pot. Crumble and sprinkle Kasuri Methi (dried fenugreek leaves) over the curry. Garnish with chopped fresh coriander leaves. Stir gently.

Ladle the Chicken Maharani into a serving bowl. Garnish with more fresh coriander if desired. Serve hot, traditionally with naan, roti, or steamed basmati rice.
