Masala Roasted Chicken Kurma |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Korma has its roots in the Mughalese cuisine of North India. It is a creamy and silky Persian-Indian dish which can be traced back to the 16th century and the Mughal insertions into the North-Western parts of India and modern day Pakistan . Read more . Wanted to make something that goes well with the ghee rice I made and came up with this creation ... Ingredients:
1 skinless chicken , chopped |
1 tbsp meat masala pwd |
1 tsp tumeric pwd |
gravy |
spices like cardamom , star anise , cinnamon etc |
1 b. onion sliced |
1 tbsp nuts |
2 tbsp raisins |
1 tbsp fresh herbs |
2 tbsp corriander pwd |
1 tbsp pepper pwd |
1 tbsp meat pwd ( opt) |
1 tomato sliced |
9 green chillies , slit lengthwise |
1 tbsp ginger - garlic paste |
1/4 c low fat evaporated milk |
Directions:
1. Rub the chicken with the pwd and roast in 2 tbsp of oil until golden brown and set aside.
2. Same pot fry the spices .
3. Add the onions , chillies , nuts and raisins
4. Add th ginger garlice paste and saute for 2 mins .
5. Add the corriander pwd and stir for 2 more mins .
6. Add the tomatoes .
7. One min later , add the roasted chicken and mix well .
8. Add the milk , enough salt and water and simmer for 15 mins or until done .
9. Garnish with herbs .
10. Serve with Ghee Rice .
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