Chicken kurma Recipe

Ingredients: -

• 400 grams boneless chicken,
• 1 cup sour curd (yogurt)
• 1/4 cup cashew nut paste
• 2 skeins
• 1 cardamom
• 1 tsp cumin
• 1 teaspoon garam masala (hot spice mix)
• 1 tsp coriander powder
• 1 tablespoon ginger garlic paste
• 1/2 tbsp green chilly paste
• 1/4 tsp turmeric powder
• 1 tablespoon ghee (clarified butter) and salt to taste.

Cooking time: - 30 minutes Serves: - 2

Method: -

Take a thick bottom pan, heat ghee. When the ghee melts and begins to boil add the cloves, cardamom crushed and stick it in too. Saute briefly and add the cumin. Fry until it turns golden brown, add turmeric, garam masala, coriander powder and saute until the masala blends well. Now put the ginger garlic paste and green chilly paste. Saute until the raw smell leaves and pour in the curd. Simmer and cook back five minutes and keep stirring. Now add the chicken and very little water and mix it all up. The water should be just enough to move freely chicken. Cover the pan with a lid and cook until half cooked. Open the lid and check of poking the chicken with a fork. Add the cashew nut paste and salt to taste. The sauce should not be too liquid, and therefore do not add water if sauce becomes too thick. Stir well and cover with a lid. Bake for about 15 minutes. Check if the chicken is tender, remove from flame. Garnish with fried onions and cream in the center and serve.