Best 5 Maharaja Curry Powder Recipes

BEST CURRY POWDER

Steps:

• Heat a skillet over medium heat and roast the whole spices and curry/bay leaves for a few minutes until very fragrant. Be careful not to scorch the spices or they will be bitter. Let the spices cool completely. Place the whole spices in a spice/coffee grinder along with the remaining ingredients and grind until you get a fine powder. Store the curry powder in an airtight jar in a dark, cool place. Will keep for several months but for best flavor use within a few weeks. Makes approx. 1/2 cup of curry powder.
• To Make Curry Paste: Combine 1 tablespoon of curry powder with 1 tablespoon of water and 1 tablespoon of oil and mix together. You can also add some finely minced garlic and ginger. (You can use larger quantities of the paste ingredients and puree everything together in a blender.) For a Thai curry paste replace the water with fish sauce and add a squirt of lime juice.

JULIE'S CURRY POWDER MIX

Steps:

• Mix them all together very well (running them through a coffee grinder together is a good idea).
• Store in an airtight container in a cool, dry place.
• Makes 1/2 cup curry powder.
• When I use this mix, I usually lightly toast the powder (to perk up the flavor) in a hot skillet, stirring occasionally, for 1-2 minutes before adding into my recipes.

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.

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

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.