Chicken Kurma

February 05, 2019
Kurma is a gravy dish that is usually made with yogurt, lots of nuts and spices. Chicken Kurma can be served with Rice, Roti, Naan and Chapatti. This creamy Chicken Kurma is very eye-catching, aromatic and loaded with spices, Yoghurt and Ghee that gives this chicken curry its thickness and creaminess. 


600g Chicken with bones (cut into desired pieces)
1 tbsp ginger garlic paste (freshly crushed)
3 green chilli 
1 large onion (sliced thin)
1 large tomato 
2 tbsp thick tamarind paste
1/2 tsp turmeric powder
2 tsp salt (adjust according to taste)
1 1/2 tbsp cumin powder
1 tsp fennel seed powder
2 tbsp coriander powder
2 tbsp pepper powder
3 tbsp ghee/ oil
2 cloves
2 cardamom pods
A stick of cinnamon
1/4 tsp fenugreek seeds
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1 tbsp yogurt or curd 
1 cup water 
5 Cashew nuts 
A handful of chopped coriander leaves for garnishing
Curry leaves (optional)


  1. Wash the chicken and drain off the water. 
  2. Marinate the chicken pieces with tamarind, salt, turmeric, pepper, coriander and cumin powder, fennel seeds powder and yogurt. Let it sit for at least half an hour. 
  3. Meanwhile grind the cashews, green chilies and tomatoes together. Keep it aside. 
  4. Heat ghee or oil in a heavy bottomed pan over medium to high heat.
  5. Add cloves, cardamom, cinnamon, fenugreek seeds, cumin seeds & fennel seeds. 
  6. When they start to putter, add the ginger garlic paste, onions and curry leaves. Saute until the raw smell disappears and the onions fry slightly. 
  7. Now add the cashew paste to the oil mixture and saute well. Let the cashew paste cook for 3 minutes or until the oil start to appear. 
  8. When the oil starts to appear, add the marinated chicken and mix well. Close it with a lid and let the chicken cook in medium heat. (Do not add any water now itself, let the chicken cook with the water it releases)
  9. After about 5 minutes add 1 cup water and some chopped coriander leaves. Mix well and close the lid again and cook for another 15 minutes or until the chicken is cooked. 
  10. Check whether the chicken has cooked enough. If the chicken is done, open the lid and let it simmer in medium to high heat for 3 minutes. (Make sure the bottom doesn't get roasted, stir occasionally.)
  11. Once it is simmered, add some chopped coriander leaves and sprinkle 1/2 teaspoon of cumin powder (for better taste), turn off the heat and serve. Enjoy! 

No comments:

Powered by Blogger.