Maharaja Curry Recipe -
Maharaja Curry Recipe
  • READY IN 1 hr

Maharaja Curry

Recipe by  

"This is a really nice Indian recipe, taught to me by an elderly Indian lady, who used to cook for all her family. It is a simple recipe and tastes lovely served with rice. You can also use mutton instead of chicken."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2006

This was superb!!! Thanks so much for this recipe. Out of necessity, I had to use 5 chicken thighs that I poached beforehand. Added a 15 oz. can of diced tomatoes and kept the thighs whole. Added the broth from the poached chicken as needed, and salt. Since I prefer food with substance, didn't blend and added some fresh green beans. This was absolutely wonderful. Not one spice overpowers the other one. I did add 3 cloves garlic but again, I'm a garlicholic. You can taste the individual spices and they add different levels of flavor to the dish. Wow! again, a great new Indian recipe for us Indian food lovers! Served w/"Indian Style Basmati Rice" from Allrecipes.

Most Helpful Critical Review
Aug 29, 2007

The flavors don't blend very nicely. Tastes like chicken in tomato sauce. Try the Tikka Masala recipe, it's much better.

Aug 17, 2007

It was pretty good after a few minor changes. First, I added salt, since the recipe didn't call for any. Then, I found it to be a little too tomatoey, and spicey, so I added about a cup of plain yogourt, which did the trick. Also, when pureeing it, I would advise you to puree the onions and cumin first, cuz the cumin seeds stay whole if pureeing with the tomatoes. Also, I used beef pieces(for stir fry), and sauteed them a bit in the pan before adding the rest. It came out really good. I loved the flavor of the spices together. Served with basmati rice.

Dec 01, 2006

Excellent with basmati rice and naan bread! I used a 28oz can of whole peeled tomatoes. Tossed them in the blender with the onion mixture and added some of the juice from the can to help thin it down.

Apr 24, 2007

Never knew how to make curry, and I didn't realize how easy it actually was. I threw mine together using a 15oz can of diced tomatoes and used 3 cloves of garlic instead of one. I too, like another reviewer, am a garlicaholic. I actually had a blender handy and pureed it real quick, and it turned out great! I threw it on top of some whole grain rice and it made a great meal. Also, when it says simmer gently, I’d recommend placing a lid partway over it. The sauce is thick making the bubbles bigger causing it to splatter a bit.

May 03, 2007

Excellent! and easy to make too!

Mar 06, 2007

I like the spiciness of this recipe and its authenticity. Instead of using fresh tomatoes, I used two cans of diced tomatoes (no salt added) and skipped the pureeing. Made it much simpler, and I preferred the consistency. I also appreciate that this is a low-fat meal. Not having to brown the chicken is a plus.

May 11, 2012

A very tasty and easy to make curry. I made the garam masala fresh: yum!


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  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 24.6 g
  • 49%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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