Thursday, January 15, 2015

Chicken Shahi Kurma

This lovely recipe comes from Kini's Kitchen ...I have altered it slightly but this recipe is definetly awesome and a keeper...Thanks Nandini kini akka for sharing such an awesome recipe


1/2 kg chicken

5-6 tbsp oil

2 tsp gin garlic paste

2 sliced onion

1/4 cup cream

2 tbsp chopped coriander leaves

1/2 tsp haldi  (Turmeric powder)

salt to taste

For Brown onion paste

2 onion (sliced)

6 cloves of garlic 

1/2 tsp coriander seeds

2 tsp  Kashmiri red chilli powder (mild)

6-8  fried Bedagi (kashmiri) whole chillies

6-7 Almonds

2 tbsp cashews + few fried cashews for garnishing


  1. Chop chicken into 1 ' cubes and wash and keep aside.
  2. For Brown onion paste : Heat 3 tbsp oil add onion slices and fry till it turns brown be careful here not to burn them. Grind this along with coriander seeds, garlic, kashmiri red chillies (fried 1 tsp oil add little salt and fry chillies till they are roasted and keep them aside.), red chilli powder, cashews, Almonds to a fine paste.
  3. Marinate chicken with haldi , salt and leave it aside for 30 mins.
  4. In pan add 4 tbsp oil fry 2 sliced onion till they turn brown add gin garlic paste and fry till it oozes out oil.
  5. Now add brown onion paste and fry well covered till masala gets cooked and oil floats on top 
  6. Now add 1/2 cup curd (yogurt), 1/2 tsp red chilli powder and fry well till it gets cooked properly and then add chicken pieces and cover and cook till done and meat gets cooked.
  7. Add cream and mix well.
  8. Finally garnish with coriander leaves and fried cashews (opt). Serve with Rice it's Yummy !

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