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Chicken Kurma
By : Method
- Take a pressure pan or deep cooking vessel.
- Heat oil and add seasoning.
- Fry onions to brown colour and add green chillies.
- Add ginger garlic paste and fry till the raw smell goes off.
- Add chicken and fry.
- Add 1/4 tsp turmeric powder, 1 tbsp red chilli powder and half of the coriander leaves and mix well.
- When it thickens, add water mix well.
- When the water starts boiling, reduce to simmer. Cover lid.
- Let half of the water evaporate and check chicken - it should be half boiled.
- Now add the paste, mix well, add a cup of water and salt as per taste.
- Switch off when the desired consistency is reached and oil floats on top.
- Option: Butter can be added as topping with garam masala.
Ingredients:
4 tbsp oil or as per requirement
Masala for seasoning: 4 cloves, 1 cinnamon stick, 4 elaichi/cardamom, 1 tejpatta/bay leaf
2 large onions, finely sliced
2 green chillies sliced or whole
1/2 kg chicken, washed and drained completely
2 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp red chilli powder (adjust)
500 ml water
4 tbsp oil or as per requirement
Masala for seasoning: 4 cloves, 1 cinnamon stick, 4 elaichi/cardamom, 1 tejpatta/bay leaf
2 large onions, finely sliced
2 green chillies sliced or whole
1/2 kg chicken, washed and drained completely
2 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp red chilli powder (adjust)
500 ml water
For paste: (Keep poppy seeds and cashew nuts in warm water for 30 minutes and make paste. Mix coriander pwd, Jeera powder with paste and add yogurt and mix well)
1/4 tsp cumin/jeera powder
1 tbsp poppy seeds
12 cashews
For mixing in paste:
3/4 tsp coriander powder
1/4 tsp cumin/jeera powder
1/2 cup thick fresh yogurt
Salt to taste
1/2 cup chopped coriander leaves
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