MAHARAJA CURRY

This is a truly decent Indian formula, instructed to me by an older Indian woman, who used to cook for all her family. It is a straightforward formula and tastes beautiful presented with rice. You can likewise utilize lamb rather than chicken.

Fixings

             2 tablespoons vegetable oil

             1 teaspoon cumin seed

             2 medium onions, finely hacked

             1 teaspoon ground turmeric

             1 teaspoon cayenne pepper to taste

             1 teaspoon garam masala

             1 clove garlic, minced

             1 tablespoon minced ginger

             5 eaches stripped, cultivated, and hacked tomatoes

             1 pound skinless, boneless chicken bosom meat – cubed

Bearings

Directions Checklist

             Step 1Heat oil in a huge pan over medium warmth. Mix in cumin seed and cook until they begin to pop, 20 to 45 seconds. Mix in onion, and cook until brilliant earthy colored, around 5 minutes. Season with turmeric, cayenne, garam masala, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.

             Step 2Puree the blend with the tomatoes in a blender until smooth. Return the puree to the pan, and include the chicken. Stew delicately until the chicken has cooked, around 20 minutes; include water varying while at the same time cooking to keep up wanted consistency.

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