This Chicken Kurma is a beloved Indian dish featuring tender pieces of chicken simmered in a luxurious, aromatic sauce. The base is built from a freshly ground paste of spices like cloves, cardamom, and cumin, blended with yogurt for a tangy depth. A secondary paste of cashews, almonds, poppy seeds, and coconut adds a velvety texture and subtle sweetness that defines the kurma style. Slow-cooked with caramelized onions and fresh green chilies, this dish offers a perfect balance of heat, creaminess, and spice. It is an ideal centerpiece for a family dinner or a special occasion, pairing beautifully with naan bread or basmati rice.
Chicken Kurma (Sista
Description
This Chicken Kurma is a beloved Indian dish featuring tender pieces of chicken simmered in a luxurious, aromatic sauce. The base is built from a freshly ground paste of spices like cloves, cardamom, and cumin, blended with yogurt for a tangy depth. A secondary paste of cashews, almonds, poppy seeds, and coconut adds a velvety texture and subtle sweetness that defines the kurma style. Slow-cooked with caramelized onions and fresh green chilies, this dish offers a perfect balance of heat, creaminess, and spice. It is an ideal centerpiece for a family dinner or a special occasion, pairing beautifully with naan bread or basmati rice.Ingredients
Directions
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Peel and mince the garlic cloves and ginger into a fine paste.
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Grind the cloves, cardamom pods, cinnamon stick, coriander seeds, cumin seeds, and turmeric into a fine spice powder.
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Combine the spice powder with the ginger-garlic paste, 2 cups of yogurt, and salt to taste.
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Cut the chicken into 2-inch pieces, ensuring it is skinned and boned.
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Toss the chicken pieces thoroughly in the yogurt-spice mixture and let marinate for 2 to 3 hours.
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Meanwhile, grind the poppy seeds, cashews, and blanched almonds into a smooth powder.
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Mix the nut powder with the unsweetened shredded coconut and set aside.
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Heat ghee in a large skillet over medium heat and saut&# 195;© the finely chopped onions until they are golden brown.
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Stir in the poppy seed and coconut mixture and cook for another minute until fragrant.
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Transfer the marinated chicken and its yogurt mixture into a heavy-bottomed pot.
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Add the onion and nut mixture, minced green chilies, half of the chopped cilantro, and 1 1/2 cups of water.
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Bring to a simmer, then cover and cook on low heat until the chicken is tender and the sauce has thickened, about 45 minutes.
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Garnish with the remaining fresh cilantro before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 88.2kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 5.0mg1%
- Total Carbohydrate 25.2g9%
- Dietary Fiber 15.4g62%
- Sugars 0.7g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
