Wednesday, December 4, 2019

Chicken Kurma


Chicken: 1 whole chicken (around 3lbs- cut into pieces)
Onions - 1 Big finely chopped
Tomatoes - 1
Green chillis - 4
Salt to taste
Chilli powder - 2 tsp
Kashmiri Chilli powder - 1 tsp
Cashews - 10
Poppy Seeds/Gasagasalu - 1tsp
Dry Coconut/Fresh grated coconut - 10 pieces/ handful if taking grated coconut
Turmeric - 1/2tsp
Water - 1 cup
Whole Garam Masala : 4 each whatever you have- Cinnamon stick, cardamon, Cloves etc.
Ginger Garlic Paste - 2 tsp
Jeera powder - 1tsp
Coriander- for garnishing
Oil - 2tbsp


  • In a big kadai heat oil and add whole garam masala and fry for 1 min and add the chopped onions and green chilis and fry till the onions turn golden brown. 
  • Add Ginger Garlic paste and fry until the raw smell is away. 
  • Add Tomatoes, cumin powder, chili powder, turmeric, and salt to taste and fry until the tomatoes turn mushy. 
  • Add the cut chicken pieces into it and mix well and adjust the chili powder and salt if needed. 
  • Put on high flame for 5 mins and cook continuously until the rawness of chicken is gone. 
  • Meanwhile make a smooth paste of soaked cashews, poppy seeds and coconut together and keep aside. 
  • Once the water is oozing out of chicken add this paste and mix well and add 1 cup of water and put on low flame and put the lid on and cook for 15 to 20 mins. 
  • Check the consistency and add little water if you want  more gravy. Adjust salt and spiciness and add garam masala and cook for another 5 mins and garnish it with coriander and serve. 

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