Recipe

Masala Roasted Chicken Kurma Recipe

Add Step-by-Step Photos	Cholena / All my dishes 1 year, 5 months ago 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 . Wanted ... More Prep:10m Cook:30m Servings:6	Cholena
	chicken roasted kurma

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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

Rub the chicken with the pwd and roast in 2 tbsp of oil until golden brown and set aside.

Same pot fry the spices .

Add the onions , chillies , nuts and raisins

Add th ginger garlice paste and saute for 2 mins .

Add the corriander pwd and stir for 2 more mins .

Add the tomatoes .

One min later , add the roasted chicken and mix well .

Add the milk , enough salt and water and simmer for 15 mins or until done .

Garnish with herbs .

Serve with Ghee Rice .

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Comments

joker 1 year, 5 months ago said:
I have a dear friend and fellow chef from Delhi. He tried to explain the difference between KORMA and KURMA. I ddidn't get it. His version has coconut and cashews and not tomato or chili powder since he wants a white color rather than the redish color normally associated with curry dishes.

cholena 1 year, 5 months ago said:
Yes , you are right .I do get confused when bay leaves or dried coconut being added . Kurma is creamy and white in colour and sometimes spelt kormaa, qorma, khorma, or kurma . The reason I serve it with flavoured rice is to keep the original colour of the rice as much as possible even when the kurma is mixed . I agree with you , abit of cashew nuts/almonds and coconut milk / yogurt are used .But , I try to avoid coconut and potatoes as much as possible in my diet and I substitute chilli pwd with green chillies , ginger and white pepper pwd to avoid the red colour but to maintain the spiciness ( again kurma is meant to be mild and not very spicy ).But even the 2 tbsp of ghee makes the dish oily for me , so I want a spicy dish to go along . The corriander pwd , a tiny tomatoe and roasting the chicken takes away the white colour abit , but it gives a nice flavour and goes really well with the ghee rice . Like I said , this is my own recipe and so , I played around abit : )

jimrug1 1 year, 5 months ago said:
This sounds delicious... I love the spice combinations. I will put this on my list to try... Jim

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