Meat Maharaja Recipes

THE MAHARAJA'S CHICKEN CURRY

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.

MAHARAJA CURRY RECIPE

Steps:

• Firstly, wash chicken breasts under running water and place them over a chopping board. Cut the pieces into cubes and keep them aside. Now, use a mincer and mince ginger and garlic cloves and keep them in separate bowls. Then, chop the tomatoes and finely chop onions and keep them aside.
• Next, place a heavy-bottomed saucepan over medium flame and pour oil in it. Once the oil is heated, add cumin seeds. As the seeds start to splutter, add finely chopped onion and fry until golden brown in colour.
• Now, add turmeric, red chilli, garam masala, minced ginger and garlic in the pan. Cook the mixture for 3-4 minutes and turn off the flame.
• Then, add this masala mixture in a blender with tomatoes and blend well. Make sure the consistency of the puree is smooth. Now, transfer the puree into the same saucepan and add chicken pieces. Turn the flame low and cook the mixture for 20-22 minutes. Serve hot with naan, paratha or steamed rice.

MAHARAJA CURRY

Steps:

• Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion, and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.
• Puree the mixture with the tomatoes in a blender until smooth. Return the puree to the saucepan, and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

MEAT MAHARAJA

Steps:

• Melt half the ghee or butter over medium heat and fry the onions, garlic, ginger, green and red chillies until the onions are just soft (3-4 minutes).
• Remove from the heat and allow to cool slightly.
• Put the yoghurt in a blender and add the onion mixture, blend to a puree and set aside.
• Heat the remaining ghee or butter over a low heat (do not overheat ghee) and add the black cumin or caraway seeds followed by the spice mixture and the ground poppy seeds.
• Stir and fry for 1 minute.
• Add the meat and adjust the heat to medium high, stir and fry until the meat changes colour (4-5 minutes).
• Cover the pan and let the meat cook in its own juices for 15 minutes.
• Stir occasionally during this time.
• Add the blended ingredients and mix thoroughly.
• Rinse out the blender container with 6fl oz warm water and add this to the meat.
• stir in the salt and bring the liquid to the boil, cover the pan and simmer until the meat is tender.
• Stir occasionally during the first half of the cooking time, but stir more frequently towards the end to ensure the thickened gravy does not stick to the bottom of the pan.
• Stir in the ground almonds and half the chopped cilantro leaves, cook, uncovered for 2-3 minutes.
• Remove the pan from the heat and stir in the lemon juice, mix well.
• Garnish with the remaining cilantro leaves and sprinkle with the pistachio nuts.