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Monday, 21 July 2014

Chicken Shahi Kurma


INGREDIENTS:
1/2 kg chicken
5 tsp oil
2 tsp ginger garlic paste
2 sliced onions
2 tsp fresh cream
chopped coriander leaves
Salt to taste

FOR BROWN ONION PASTE:
deep fry 2 onion slices into dark brown colour and grind with 5 garlic cloves,1/2 tsp coriander seeds,1/2 cup red chilli powder (use byadgi or kashmiri chillies as it is not too spicy)
Make a fine paste .

FOR MASALA:
2 tblsp soaked almonds
2 tblsp soaked cashew nuts
3 to 2 tsp red chilli powder
1/2 cup curd

FOR MARINATION:
1 tsp salt
1/2 tsp turmeric powder

PROCEDURE:

  • Marinate the chicken with salt and haldi and refigerate for 1/2 an hour.
  • Cook it in cooker for 2-3 whistles
  • In a kadai heat oil and saute onion slices for 5 minutes 
  • add ginger garlic paste and fry for 3 minute
  • Put the cooked cooked chicken pieces,3 tsp brown onion paste and the masala ,salt to taste and mix well
  • Boil it for 5 minutes ,add cream and stir well
  • Garnish with chopped coriander leaves 
  • Serve with roti or rice

NOTE:
Store the remaining brown onion paste in freezer.You can use it for any gravy to make the gravy more tasty and rich.



2 comments:

  1. Tried this Nandini akka ...simply superb my son loved it ....thanks for sharing such an awesome recipe :)

    ReplyDelete