Chicken Maharaja Curry
Chicken Maharaja usually refers to an Indian-style chicken dish with a rich, “royal” gravy made from ingredients such as cream, tomatoes, cashews, onions, and aromatic spices. Recipes vary by restaurant, and it may resemble butter chicken or chicken korma.It can also mean the Chicken Maharaja Mac, McDonald’s India’s large burger featuring two chicken patties, cheese, vegetables, and a creamy sauce—the local alternative to a Big Mac.
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Ingredients
Chicken marinade
- 1½ pounds chicken thighs boneless, skinless, cut into 1½-inch pieces
- ½ cup plain full-fat yogurt
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon salt
Maharaja sauce
- ⅓ cup raw cashews unsalted
- ½ cup hot water
- 2 tablespoons butter or ghee
- 1 tablespoon neutral cooking oil
- 1 medium yellow onion finely chopped
- 1 tablespoon fresh ginger grated
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon paprika or Kashmiri chili powder
- ¼ teaspoon ground turmeric
- ⅛–¼ teaspoon cayenne pepper optional
- 1 cup crushed tomatoes or tomato puree, canned
- ¾ cup chicken broth
- ½ teaspoon salt plus more to taste
- ½ cup heavy cream
- 1 teaspoon honey or sugar, optional
- 1 tablespoon cilantro chopped, for serving
Instructions
- Marinate the chicken: Mix the yogurt, lemon juice, garam masala, turmeric, and salt in a bowl. Add the chicken and coat well. Refrigerate for at least 30 minutes or up to 8 hours.
- Soak the cashews: Place the cashews in ½ cup hot water for 15 minutes. Blend the cashews and soaking water until smooth. Set aside.
- Brown the chicken: Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Remove excess marinade from the chicken, then cook it in batches for 2–3 minutes per side. It does not need to be fully cooked. Transfer to a plate.
- Cook the aromatics: Reduce the heat to medium and add the butter. Add the onion and cook for 6–8 minutes, until soft and lightly golden. Stir in the ginger and garlic; cook for 1 minute.
- Add the spices and tomato: Stir in the cumin, coriander, garam masala, paprika, turmeric, and cayenne. Cook for 30 seconds. Add the tomatoes and cook for 4–5 minutes, stirring occasionally.
- Make the sauce: Add the cashew mixture, chicken broth, and ½ teaspoon salt. Simmer gently for 5 minutes. For a smoother restaurant-style sauce, carefully blend it with an immersion blender.
- Finish cooking: Return the chicken and any juices to the skillet. Cover and simmer over medium-low heat for 10–12 minutes, or until the chicken reaches 165°F internally.
- Add the cream: Stir in the heavy cream and honey, if using. Simmer uncovered for another 2–3 minutes. Taste and adjust the salt or cayenne.
- Serve: Garnish with cilantro and serve with basmati rice, naan, or both.
- Nut-free option: Omit the cashews and increase the heavy cream to ¾ cup.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 639kcal (32%)Carbohydrates: 18g (6%)Protein: 34g (68%)Fat: 49g (75%)Saturated Fat: 17g (106%)Polyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 206mg (69%)Sodium: 994mg (43%)Potassium: 780mg (22%)Fiber: 3g (13%)Sugar: 9g (10%)Vitamin A: 803IU (16%)Vitamin C: 11mg (13%)Calcium: 127mg (13%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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