Maharaja Curry
Indulge in the royal flavors of Maharaja Curry, a rich and aromatic dish that promises a feast fit for a king. This creamy chicken curry is crafted with tender boneless chicken thighs marinated in spiced yogurt, then simmered in a luxurious blend of cashew paste, heavy cream, and fragrant spices like garam masala, cinnamon, and cardamom. Perfectly balanced with the sweetness of caramelized onions and the tang of pureed tomatoes, this dish achieves the ultimate harmony of taste and texture. Garnished with fresh cilantro, Maharaja Curry is best served with warm naan or fluffy basmati rice for a meal that's both comforting and elegant. Whether you're hosting a special dinner or simply craving Indian cuisine with a regal flair, this authentic recipe will transport you straight to the dining halls of India’s majestic palaces.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 150 grams Yogurt
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 3 tablespoons Cooking oil
- 2 tablespoons Ghee
- 3 large Onions (finely chopped)
- 2 tablespoons Ginger-garlic paste
- 3 medium Tomatoes (pureed)
- 1.5 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 1 piece Cinnamon stick
- 4 pods Green cardamom
- 4 pieces Cloves
- 100 milliliters Heavy cream
- 2 tablespoons Cashew paste (blended cashews with water)
- 2 tablespoons Fresh cilantro (chopped)
- 250 milliliters Water
Instructions
In a mixing bowl, marinate the chicken with yogurt, turmeric powder, red chili powder, and 1 teaspoon of salt. Let it rest for 30 minutes.
Heat the cooking oil and ghee in a large pan over medium heat. Add the cumin seeds, cinnamon stick, green cardamom, and cloves. Fry for 30 seconds until aromatic.
Add the finely chopped onions and sauté until golden brown, about 7-8 minutes.
Stir in the ginger-garlic paste and cook for another 2-3 minutes, ensuring the raw aroma disappears.
Add the pureed tomatoes and cook until the oil separates from the mixture, approximately 8-10 minutes.
Stir in the ground coriander, garam masala, and the remaining 0.5 teaspoon of salt. Mix well.
Add the marinated chicken pieces and cook for 5-7 minutes, stirring occasionally to ensure even cooking.
Pour in the water and cashew paste. Bring the curry to a gentle simmer and cover the pan. Cook for 20 minutes or until the chicken is tender.
Lower the heat and stir in the heavy cream. Let it cook for another 2-3 minutes, ensuring the curry is creamy and well combined.
Garnish with fresh cilantro and serve hot with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 4103 mg | 178% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 37.4 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 658 mg | 51% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3109 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
