Taj Maholla Chicken
Dive into a world of rich, aromatic flavors with Taj Maholla Chicken, a show-stopping dish inspired by the vibrant spices of Indian cuisine. Marinated in a luxurious blend of yogurt, ginger-garlic paste, and warm spices like turmeric, cumin, and coriander, this recipe transforms tender chicken thighs into a masterpiece of flavor. Cooked in a fragrant tomato-based gravy infused with whole spices—cardamom, cloves, and cinnamon—it strikes the perfect balance of heat and warmth, with a silky finish from a touch of cream. Ideal for serving with fluffy basmati rice or pillowy naan, this one-pot wonder is perfect for a cozy dinner or a special occasion. Easy-to-follow yet packed with complexity, Taj Maholla Chicken is a must-try for fans of bold and comforting meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large, finely chopped onion
- 2 small, finely chopped green chilies
- 3 medium, pureed tomatoes
- 1 teaspoon garam masala
- 2 tablespoons, chopped fresh cilantro
- 0.25 cup heavy cream
- 3 cardamom pods
- 1 small cinnamon stick
- 3 cloves
- 1 bay leaf
Instructions
In a large mixing bowl, combine the yogurt, ginger-garlic paste, turmeric, cumin, coriander, paprika, chili powder, salt, and black pepper. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.
Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat. Add the onions and sauté until golden brown, about 5 minutes.
Add the green chilies, cardamom pods, cinnamon stick, cloves, and bay leaf to the skillet. Sauté for another 1-2 minutes until fragrant.
Stir in the tomato puree and cook for 7-10 minutes, reducing the mixture until it slightly thickens and the oil begins to separate.
In a separate pan, heat the remaining 1 tablespoon of oil over medium-high heat. Remove the chicken from the marinade (shaking off excess) and sear on both sides for 3-4 minutes until lightly browned. Do this in batches if necessary.
Transfer the seared chicken into the tomato gravy. Stir gently to coat the chicken in the sauce.
Lower the heat to medium-low, cover the skillet, and cook for 20-25 minutes, stirring occasionally. Add water if the gravy becomes too thick.
Once the chicken is cooked through and tender, stir in the garam masala, heavy cream, and half of the chopped cilantro. Simmer for another 2-3 minutes.
Remove the cinnamon stick, bay leaf, and cardamom pods from the dish. Taste and adjust seasoning as needed.
Garnish with the remaining cilantro and serve hot with basmati rice or naan bread.
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 3391 mg | 147% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 39.1 g | ||
| Protein | 257.6 g | 515% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 827 mg | 64% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4550 mg | 97% | |
*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.
