Maharashtrian Chicken Curry Recipes

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THE MAHARAJA'S CHICKEN CURRY



The Maharaja's Chicken Curry image

Nutty, creamy, rich as a Maharajah this is in the super curry league. Poppy seeds, almonds and pistachio nuts all add to the flavour, and help thicken the sauce.

Provided by Brian Holley

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs chicken, cubed
4 tablespoons ghee (clarified butter)
2 onions, sliced
1 inch fresh ginger, chopped
6 garlic cloves, chopped
1 fresh green chile, chopped
2 dried red chilies, chopped
1/4 pint plain yogurt
1 teaspoon cumin seed
3 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon turmeric
1/4 teaspoon ground black pepper
2 tablespoons white poppy seeds, ground
1 1/2 teaspoons salt
2 tablespoons ground almonds
2 tablespoons coriander leaves, chopped (optional)
1 tablespoon lemon juice
2 ounces pistachio nuts, chopped

Steps:

  • Melt half of the ghee in a pot over medium heat and fry the onions, ginger, garlic, red and green chillies for 5 minutes Remove the pot from the heat and allow it to cool a little.
  • In a blender process the yogurt with the cooked onion mixture to make a puree.
  • Heat the remaining ghee over medium heat and add the cumin seeds,ground coriander, garam masala, turmeric and black pepper with the poppy seeds. Cook for 2 minutes.
  • Add the meat stir fry for 5 mins, cover the pot and cook on low for 20 mins, stir every few minutes.
  • Add the blended onions to the pot and add 6 fluid oz water and the salt, bring to the boil and simmer covered till the meat is tender. Stir so that the sauce does not stick or burn.
  • Add the ground almonds, stir and cook uncovered for 3 minutes.
  • Stir in the lemon juice and remove the pot from the heat.
  • Serve garnished with the coriander leaves and sprinkled with the pistachio nuts.

Nutrition Facts : Calories 600.7, Fat 44.9, SaturatedFat 15.7, Cholesterol 140.2, Sodium 991.1, Carbohydrate 19.2, Fiber 4.7, Sugar 7.7, Protein 32.9

MAHARASHTRIAN CHICKEN CURRY



Maharashtrian Chicken Curry image

This authentic recipe has a rich, complex flavour which is well worth the preperation. Delicious eaten with chapatti's.

Provided by forager

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Marinate the chicken for 4 hours or overnight, in the marinade
  • Heat the oil and fry the cinammon, cloves, peppercorns and cardamon pods for a minute or two
  • Fry the onion in the oil till soft and lightly browned
  • Add the masala, corainder and cumin powder, stir gently for 2-3 mins
  • Add the garlic and ginger paste to the onion and spice mix, and stir (you can also smear the paste onto the chicken)
  • Stir in the tomoato puree for another few minutes
  • Add the chicken and fry until lighlty brown on all sides, about 10 minutes
  • Add the water till you get a runny sauce, and simmer till chicken s cooked
  • Serve with chapatti's or rice

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