Scribd Logo
Upload

Welcome to Scribd!

  • 34 views

    Chicken Kurma: Serves: 4 Cooking Time (Approx.) : 42 Minutes Style: North Indian Non-Vegetarian

    Uploaded by

    Adrishya
    The document provides a recipe for chicken kurma. It lists the ingredients which include chicken, yogurt, cashew nut paste, spices, and ghee. The preparation instructions state to heat the ghee and sauté the spices, then add the chicken along with yogurt and simmer until cooked through. Cashew nut paste is added and cooked for 15 more minutes before serving garnished with fried onions and cream.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Chicken Kurma: Serves: 4 Cooking Time (Approx.) : 42 Minutes Style: North Indian Non-Vegetarian

    Uploaded by

    Adrishya
    34 views3 pages
    The document provides a recipe for chicken kurma. It lists the ingredients which include chicken, yogurt, cashew nut paste, spices, and ghee. The preparation instructions state to heat the ghee and sauté the spices, then add the chicken along with yogurt and simmer until cooked through. Cashew nut paste is added and cooked for 15 more minutes before serving garnished with fried onions and cream.

    Original Description:

    recipes of chicken kurma

    Original Title

    Chicken Kurma

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document provides a recipe for chicken kurma. It lists the ingredients which include chicken, yogurt, cashew nut paste, spices, and ghee. The preparation instructions state to heat the ghee and sauté the spices, then add the chicken along with yogurt and simmer until cooked through. Cashew nut paste is added and cooked for 15 more minutes before serving garnished with fried onions and cream.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    34 views3 pages

    Chicken Kurma: Serves: 4 Cooking Time (Approx.) : 42 Minutes Style: North Indian Non-Vegetarian

    Uploaded by

    Adrishya
    The document provides a recipe for chicken kurma. It lists the ingredients which include chicken, yogurt, cashew nut paste, spices, and ghee. The preparation instructions state to heat the ghee and sauté the spices, then add the chicken along with yogurt and simmer until cooked through. Cashew nut paste is added and cooked for 15 more minutes before serving garnished with fried onions and cream.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Chicken kurma

    Ingredients : - 400 grams chicken boneless, 1 cup sour curd(yoghurt), cup cashew nut paste, 2 cloves, 1 cardamom, 1 teaspoon cumin seeds, 1 teaspoon garam masala(hot spice mix), 1 teaspoon coriander powder, 1 tablespoon ginger garlic paste, tablespoon green chilly paste, teaspoon turmeric powder, 1 tablespoon ghee(clarified butter) and salt to taste. Preparation time : - 30 minutes Serves : - 2 HOW TO PREPARE : - 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. Saut briefly and add the cumin seeds. Cook till it turns golden brown and add the turmeric, garam masala, coriander powder and saut till the masala blends well. Now put in the ginger garlic paste and green chilly paste. Saut till the raw smell leaves and pour in the curd. Simmer and cook fro 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 the chicken freely. Cover the pan with a lid and cook till its 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 mustnt be too liquid and so dont 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: 4 Cooking time (approx.): 42 minutes Style: North Indian Non-Vegetarian For Marination 800 grams of chicken cut into pieces (preferably boneless) 1 tablespoon(s) slightly sour yoghurt (optional) 1 tablespoon(s) vinegar or lemon juice 1 teaspoon(s) each of coriander, cumin and red chilli powders 1 onion chopped and made into a paste (optional) 2 teaspoon(s) each of ginger, garlic pastes salt to taste a few drops of edible orange-red color (optional) For the Gravy 4 large tomatoes chopped 4 tablespoons butter 1 tablespoon(s) fresh cream 1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders 2 teaspoon(s) each of finely chopped ginger and green chillies salt and sugar to taste melted butter, fresh cream and finely chopped coriander leaves for garnishing

    Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results. 1. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat. 2. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt

    and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low. 3. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through. Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves. TIP:

    For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above.

    1/4 pint/150ml natural yogurt 2 ounces/50g ground almonds 1 1/2 tsp chili powder 1/4 tsp crushed bay leaves 1/4 tsp ground cloves 1/4 tsp ground cinnamon 1 tsp garam masala 4 green cardamom pods 1 tsp ginger pulp 1 tsp garlic pulp 14 ounce/400g can tomatoes 1 1/4 tsp salt 2 pounds/1kg chicken, skinned, boned and cubed 3 ounces/75g butter 1 tbsp corn oil 2 medium onions, sliced 2 tbsp fresh coriander, chopped 4 tbsp cream How to make butter chicken :

    Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

    Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

    Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

    INGREDIENTS Chicken 1 (800) grams Onions 4-5 medium Ginger 1 tablespoon Garlic 1 tablespoon Tomatoes 4-5 medium Fresh coriander leaves, chopped 1 tablespoon Ghee 4 tablespoons Cinnamon inch stick 1 Cloves 4-5 Green cardamom 4-5 Turmeric powder 1/2 teaspoon Coriander powder 2 tablespoons Cumin powder 2 tablespoons Red chilli powder 1 teaspoon Salt to taste Garam masala powder 1 teaspoon

    METHOD Heat ghee/oil in a thick-bottomed pan. Add cinnamon, cloves and green cardamoms and saut for half a minute. Add onions and saut till golden brown. Add ginger paste and garlic paste and continue to saut for two to three minutes, stirring continuously.Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well.Add pureed tomato and stir. Cook till oil separates from the masala. Add the chicken pieces and salt. Saut on high heat for five minutes. Add two cups water, bring to a boil, cover and cook till the chicken is fully done.Sprinkle garam masala powder and garnish with coriander leaves and serve hot.

    You might also like