Ingredients
-
2
-
4
-
2
-
1
-
6
-
1
-
2
-
1/4
-
1
-
3
-
-
-
-
-
Directions
The Maharaja’s Chicken Curry,Nutty, creamy, rich as a Maharajah this is in the super curry league. Poppy seeds, almonds and pistachio nuts all add to the flavour, and help thicken the sauce.,Nutty, creamy, rich as a Maharajah this is in the super curry league. Poppy seeds, almonds and pistachio nuts all add to the flavour, and help thicken the sauce.
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Steps
|
1
Done
|
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
Done
|
in a Blender Process the Yogurt With the Cooked Onion Mixture to Make a Puree. |
|
3
Done
|
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
Done
|
Add the Meat Stir Fry For 5 Mins, Cover the Pot and Cook on Low For 20 Mins, Stir Every Few Minutes. |
|
5
Done
|
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
Done
|
Add the Ground Almonds, Stir and Cook Uncovered For 3 Minutes. |
|
7
Done
|
Stir in the Lemon Juice and Remove the Pot from the Heat. |
|
8
Done
|
Serve Garnished With the Coriander Leaves and Sprinkled With the Pistachio Nuts. |
