750 gms chicken cleaned and washed well
3 tbsp oil
salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tbsp ginger garlic paste
3-4 vertically slit green chillies
1 small cinnamon stick(dalchini)
2 cloves(loung)
2 cardamoms(elaichi)
1 bay leaf(tej patta)
1 tsp garam masala powder
½ tsp black pepper powder(kali mirch powder)
½ tsp coriander seeds powder
1 tsp lemon juice extract
2 tbsp chopped coriander leaves
2 tbsp chopped mint leaves

For The Korma Paste:

3 tbsp deep fried onion paste
1 tbsp desiccated coconut dry roasted
4-5 cashewnuts(kaju) slightly roasted
3-4 almonds(badaam) slightly roasted
1 tsp chironji(charoli seeds) slightly roasted
1 tsp khus – khus(poppy seeds) dry roasted for few seconds
1 cup beaten yogurt

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Chicken Kurma

. Firstly, to make this recipe deep fry the onions, take them out, dry them and make a paste of the deep fried onions by adding few drops of water and put it aside.
. For the korma paste, take the blender, into it add roasted coconut, roasted kaju and badaam, roasted chironji seeds, roasted khus khus, blend them into a fine powder, add little water and make a paste and put it aside.
. Take a cooking vessel, add oil and heat it, add cinnamon stick, add cloves, cardamoms, bay leaf into it and saute well.
. Add chicken pieces into it and roast it until a change in color appears.
. Add ginger garlic paste, salt to taste, red chilli powder, turmeric powder, green chillies, mix well and cook for few minutes.
. Add blended paste of ( roasted coconut, kaju, badaam, chironji, khus khus) into the chicken.
. Add the deep fried onion paste into it, mix and cook the whole mixture on sim flame until oil starts appearing at the corners.
. Add beaten yogurt into it, mix and cook for few minutes.
. Add garam masala powder, black pepper powder, coriander powder, mix.
. Add little water as per the thickness preferred if the gravy is too thick.
. Cook till the chicken gets tender and do not cook on high flame as the masala may burn at the bottom.
. Add chopped coriander leaves and mint leaves and cook for few minutes.
. Switch off the flame and add lemon juice into it and mix well.
. Serve hot with roti or rice.

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