Food Recipe Indian Maharaja Curry Biography
source(google.com.pk)
Ingredients:
Servings:
4
Units: US | Metric
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
Directions:
1
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.
2
In a blender process the yogurt with the cooked onion mixture to make a puree.
3
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.
4
Add the meat stir fry for 5 mins, cover the pot and cook on low for 20 mins, stir every few minutes.
5
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.
6
Add the ground almonds, stir and cook uncovered for 3 minutes.
7
Stir in the lemon juice and remove the pot from the heat.
8
Serve garnished with the coriander leaves and sprinkled with the pistachio nuts.
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Ingredients:
Servings:
4
Units: US | Metric
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
Directions:
1
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.
2
In a blender process the yogurt with the cooked onion mixture to make a puree.
3
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.
4
Add the meat stir fry for 5 mins, cover the pot and cook on low for 20 mins, stir every few minutes.
5
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.
6
Add the ground almonds, stir and cook uncovered for 3 minutes.
7
Stir in the lemon juice and remove the pot from the heat.
8
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.
Food Recipe Indian Maharaja Curry
Food Recipe Indian Maharaja Curry
Food Recipe Indian Maharaja Curry
Food Recipe Indian Maharaja Curry
Food Recipe Indian Maharaja Curry
Food Recipe Indian Maharaja Curry
Food Recipe Indian Maharaja Curry
Food Recipe Indian Maharaja Curry
Food Recipe Indian Maharaja Curry
Food Recipe Indian Maharaja Curry
Food Recipe Indian Maharaja Curry
Food Recipe Indian Maharaja Curry
Food Recipe Indian Maharaja Curry
Food Recipe Indian Maharaja Curry
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