Generously sprinkle chicken with salt and pepper.
Heat a pan on medium high heat and add olive oil to it
Add chicken pieces to the pan when oil is heated. Let chicken pieces brown on one side then turn pieces to brown on the other sides. (Brown chicken in batches if all pieces can't fit in one batch.)
Remove chicken when browned and set aside.
Add butter to the pan followed by onions. Let onions cook until translucent.
Stir in garlic and ginger followed by paprika, cayenne and crushed maggi cube. Stir until fragrant.
Add flour and mix until fully incorporated, then pour in chicken broth and mix.
Stir in saffron threads followed by parsley, then turn heat down to low.
Return chicken to the pan, place a lid on it and let simmer for 35 to 45 minutes or until chicken is tender.
Top with additional parsley and serve with steamed rice or starch and vegetables of choice.
