Chicken Kurma

Prep Time: 10min
Cook Time: 30min
Total Time: 40min
Yield: 4-5 Servings

Ingredients

500 Grams Boneless or Bone-in Chicken, cut into medium sized pieces (i used boneless chicken)
2 Medium Sized Onion, thinly sliced
2 Green Chillies, slit on one side
1 Tblspn Red Chilli Powder
1/4 Tspn Turmeric Powder
Salt to Taste
1 Tblspn Gingergarlic Paste
1/4 Tspn Black Cumin Seeds(Shahjeera)
1-2 Small Cinnamon(Dalchini) Stick
2-3 Green Cardamom(Ellachi) Pods
2 Bay Leaves
3 Cloves(Lavang)
1 Tspn Coriander(Dhania) Powder
3/4 Tspn Garam Masala Powder
2 Tblspn Cilantro Leaves(Kothmir)
2 Tblspn Mint Leaves (Pudina)
5 Cashew Nuts
4 Almonds
1/4 Cup Yogurt/Curd
2 Tblspn Oil
1 Cup Water or add as required

Directions

• Wash chicken under running water & drain.
• Heat a tablespoon oil in a sauce pan on a medium flame; add chopped onion & fry until it turns translucent. Add cashew nuts, almonds & saute for a minute.

• Turn off the flame & allow it to cool at room temperature.
• Transfer the onion mixture into a mixie jar & grind into a smooth paste by adding yogurt. Keep aside.

• Heat remaining oil in a sauce pan on medium flame, add shahjeera, ellachi, bay leaves, dalchini, lavang, green chillies & saute for a minute. 
• Add gingergarlic paste, red chilli powder, salt, turmeric powder, garam masala powder, coriander powder & saute for a second.
• Now add chicken pieces, cilantro leaves, mint leaves & combine well. 

• Now add prepared onion nuts paste & mix everything well. 

• Cook for 5-8 minutes or until oil separates.
• Add water & cover with a lid. 

• Let it cook for another 10-15 minutes or until chicken turns tender by stirring occasionally. Turn off the flame.
• Serve with rice, roti or tandoori roti or garlic butter naan.