Maharaja Recipe

Prepare marinade

In a bowl combine yogurt, ginger-garlic paste (2 tbs), lemon juice, 1 tbs vegetable oil, kosher salt, garam masala, ground cumin, red chili powder, and turmeric. Whisk until smooth.

Cut the boneless chicken thighs into 1-1.5 inch pieces and add to the marinade. Mix thoroughly so each piece is well coated.

Cover and refrigerate for at least 1 hour, preferably 4–8 hours or overnight for best flavor and tenderness.

If you prefer a grilled char, thread onto skewers or lay on a baking sheet and broil at high for 6–8 minutes per side until charred edges appear and internal temperature reaches 165°F (74°C). Otherwise proceed to pan-sear in the sauce step.

If using whole cashews, soak 1/3 cup cashews in hot water for 20 minutes then blend with 2–3 tbs water into a smooth paste (0.5 cups).

Heat 2 tbs butter and 1 tbs oil in a wide skillet or heavy-bottomed pan over medium heat until butter foams.

Add the finely diced onion and sauté, stirring, about 7–9 minutes until soft and beginning to brown. This builds the sauce’s sweetness.

Add 1 tbs ginger-garlic paste and cook 1–2 minutes until the raw smell dissipates.

Stir in tomato puree and tomato paste. Cook, stirring occasionally, 8–10 minutes to reduce and concentrate the tomato flavor and eliminate excess moisture.

Add ground coriander, ground cumin (0.5 tsp), paprika, sugar, and salt. Continue cooking 2–3 minutes to bloom the spices.

Whisk in cashew paste and simmer gently 3–4 minutes; the mixture will thicken and become glossy.

If you did not pre-cook the chicken, season the marinated chicken lightly and in a separate skillet sear in 1 tbs oil in batches over medium-high heat until browned on each side (about 3–4 minutes per side) but not fully cooked through. Transfer to the sauce.

Add the seared or pre-cooked marinated chicken pieces into the simmering sauce, stir to coat, cover, and simmer gently 8–10 minutes until chicken reaches 165°F (74°C) and sauce reduces to desired thickness.

Stir in heavy cream, kasuri methi (crush between your palms before adding), and 0.5 tsp garam masala. Simmer 2–3 minutes more to meld flavors and thicken slightly. Taste and adjust salt and sugar.

Turn off the heat and stir in 1 tbs butter for a glossy finish. Let rest for 3 minutes.

Garnish with chopped cilantro and optional toasted cashews. Serve with lemon wedges alongside basmati rice or naan.