Maharaja Chicken Korma Recipe

3247 days ago by | Category: Main Course, Recipes | 0 Comments

12 Jan

It’s no secret that I love to cook. Since I married my husband I’ve gotten to expand my culinary obsession to a whole other continent. I now get to experiment with Indian dishes and I’m loving every second of it. After making this dish over a handful of times my confidence was strong enough to serve it at a family dinner when his aunt and uncle came here to visit for our wedding. I got a few nods here and there, but any chef knows that if it’s liked it gets eaten and needless to say, there were no leftovers.

Before we begin I want to mention, to get the best traditional flavor, try buying your spices at your local spice mart, or Indian grocery store. I know in some areas they are not easy to come by, but you might even be able to find these spices in the ethnic aisle at your grocery store. One lesson my husband taught me immediately, is that I could not use the Chili Powder I had in my spice cabinet. I didn’t exactly doubt him at first, but I will admit there was a huge question mark lingering above my head. Sure enough, we bought SWAD Chili Powder at the Indian grocery store and everything about it was different then what I had in my cabinet from color to smell.

With that being said, let’s get into this recipe!

Maharaja Chicken Korma Recipe

Maharaja Chicken Korma

  • 2 Tbsp Vegetable Oil
  • 1 tsp Cumin Seed
  • 1 lg Red Onion, finely chopped
  • 1 tsp Ground Turmeric
  • 1 tsp Cayenne Pepper
  • 1 tsp Garam Masala
  • 1 Clove Minced Garlic
  • ¼ tsp Ground Ginger
  • 1 can Diced Tomatoes (14oz)
  • 1 lb boneless, skinless, chicken breast, cubed
  • Chili Powder to taste
  • Salt to taste
  • Naan
  • Rice

1. Heat oil in large saucepan over medium heat

2. Stir in cumin seed and cook until they start to pop, 20-45 seconds

3. Stir in onion, and cook until golden brown, 5 minutes

4. Season onions with turmeric, cayenne, garam masala, garlic, ginger and chili powder and cook for 2 minutes

5. Puree mixture with canned tomatoes in blender until smooth

6. Return purée to saucepan, add chicken, salt chicken as you add it to saucepan

7. Simmer gently until chicken is cooked and no longer pink, about 20 minutes

8. Serve with Rice & Naan

Next time you’re craving Indian food, try whipping up this super easy dish. What’s your favorite Indian dish? Share with me below and look out for more traditional Indian fare in the upcoming weeks.

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