Chicken Kurma
Preparation time : - 30 minutes Serves : - 2

Ingredients :

400 grams chicken boneless

1 cup sour curd(yoghurt)

¼ 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

½ tablespoon green chilly paste

¼ teaspoon turmeric powder

1 tablespoon ghee(clarified butter) and salt to taste.

Method :

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. Sauté 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 chilly paste. Sauté 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 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.