Chicken Kurma


Ingredients :
400 gms chicken boneless
1 cup sour curd (yoghut)
¼ cup cashew nut paste
2 cloves
1 cardamom
1 tsp cumin seeds
1 tsp garam masala (hot spice mix)
1 tsp coriander powder
1 tsp ginger garlic paste
½ tsp green chillie paste
¼ tsp turmeric powder
1 tsp ghee (clarified butter)
Salt to taste
Method of Preparation :
Take a thick-bottomed pan and heat the ghee. When the ghee melts and begins to boil add the cloves, crush the cardamom and put that in too. Saute briefly and add the cumin seeds. Cook till it turns golden brown and add the turmeric, garam masala, coriander powder and sauté till the masala blends well. Now put in the ginger garlic paste and green chillie paste. Saute till the raw smell leaves and pout in the curd. Simmer and cook for five minutes and keep stirring. Add the chicken and very little water and mix it all up. The water should be just enough to move the chicken freely. Cover the pan with a lid and cook till it’s half cooked. Open the lid and check by poking the chicken with a fork.

Add the cashew nut paste and salt to taste. The gravy mustn’t be too liquid and so don’t add water unless the gravy is too thick. Stir well and cover with a lid again. Cook for about 15 minutes. Check if the chicken is tender and then remove from flame.

Garnish with fried onions and fresh cream in the centre and serve.

Serves : 6

Preparation Time : 40 mins