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CHICKEN SHAHI KORMA - WHITE KORMA

     One of the greatest curries of India should be 'KORMA'. A perfectly cooked Korma would surely be a delight to both our sense and taste. Korma is a type of curry prepared by braising the meat in Ghee(Clarified Butter), along with Yoghurt/Curd, Spices and a thick paste prepared with Nuts like Cashewnuts/Almonds and Poppy seeds and simmered in fresh Cream/Milk. Evey single ingredient added into Korma gives as special appeal to the dish like Yogurt/Curd gives softness and texture to the meat, Spices its unique flavour, blanched nuts and Poppy Seeds serve as a thickening agent, Milk/Fresh Cream gives a richness, Saffron adds a mild tinge of colour and flavour to the dish.
      It is absolutely a rich dish in terms of ingredients, taste and flavour - least to mention its origin. It is believed that the cooks in Royal Kitchens prepared Shahi(Royal) Kormas specifically for Emperors. This Chicken Shahi Korma is a white Korma cooked by open lid simmering technique called DUM-PUKTH on a very low flame so that Yoghurt/Curd doesn't curdle.
     Mughlai Korma, Shahi Korma, Kashmiri Korma and South Indian Korma are commonly found Korma/Kurma varieties found in India. The Shahi, Mughlai and Kashmiri Kormas use Nuts and Cream as thickening agents, but South Indian Kurmas use Coconut and Poppy Seeds as thickening agents. The above three Kormas except South Indian Kurmas are richer versions normally laced with Malai(Fresh Cream)/Condensed Milk.
   This White Korma is one dish we usually order at a local restaurant. It is a sweet Curry and my kids love this dish. I usually make Maida(All-purpose Flour) Chapati or Naan to go along with this Shahi Korma. This Chicken Shahi Korma goes well with Parotta/Rotis, Chapatis, Naan, Kulcha and Parottas. It also tastes great with Biriyanis, Pulaos & Ghee Rice too.

For more KORMA/KURMA Recipes, Click here...

Cuisine - Indian (North India)
Course - Side Dish
Spice Level - Low
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK CHICKEN SHAHI KORMA - WHITE KORMA

INGREDIENTS :

For Chicken Shahi Korma :

Chicken - 1/2 Kg.
Onion - 1 No.
Green Chillies - 3-4 Nos.
Ginger - 1" Piece
Garlic - 5-6 Cloves
Coriander Powder - 3 Tspn
Garam Masala - 11/2 Tspn
Yogurt/Curd - 1/2 Cup
Fresh Cream - 1/2 Cup
Condensed Milk - 1/4 Cup
Black Salt - 1/2 Tspn
Oil - 2 Tbspn
Butter - 2 Tbspn
Salt - To Taste
Sugar - 2 Tbspn

Spices :

Cardamom - 5 Pods
Cinnamon 1" Stick - 2 Nos.
Bay Leaf - 1 Leaf
Cloves - 5-6 Nos.

To Dry Roast and Powder :

Mace - Few Petals
Nutmeg - 1/2 Tspn.

To Soak and Grind :

Poppy Seeds - 11/2 Tspn
Almonds - 7 Nos.
Cashew nuts - 7 Nos.

To Garnish :

Coriander Leaves - Few
Saffron - Few Strands

METHOD :

Dry Roast Mace and Nutmeg until fragrant on a very flame for few minutes.
Grind this into a fine powder and keep it aside.
Dry Roast Poppy Seeds separately until the seeds pop. Soak the Poppy seeds in few tablespoons of hot water for about 20-30 Minutes.
Blanch Almonds and soak it in hot water along with Cashew nuts for at least 10-20 Minutes
Grind Onions, Ginger & Garlic to a fine paste and keep it aside.
Heat Oil and Butter in a wide pan, splutter the ingredients mentioned under 'Spices', until fragrant.
Add Chicken pieces to the above oil and sear it until the colour changes for about 10-12 Minutes.
Pour in the ground Onion, Ginger Garlic Paste and saute it until fragrant.
Add Coriander Powder, Garam Masala to the above and fry for a while until oil separates from the mix.
Pour in the Yoghurt/Curd and mix well.
Sprinkle some water and cook the Chicken pieces on a low flame until chicken is well cooked.
Add finely chopped Green Chillies and give a quick stir.
Meanwhile, beat the fresh cream and keep it aside.
Grind soaked Almonds, Cashewnuts and Poppy Seeds to a fine paste.
Once the Chicken pieces turn soft pour in the Almond-Cashew Paste and cook on a very low flame for few minutes.
Add Condensed milk and give a quick stir.
Adjust the consistency and cook on a low flame for a while.
Sprinkle the dry roasted Mace and Nutmeg powder.
Follow it up with Black Salt & Sugar to the Chicken Shahi Korma.
Finally, pour the beaten Cream and mix well.
Switch off the flame.
Serve Chicken Shahi Korma hot garnished with finely chopped Coriander Leaves and Saffron strands.

NOTES:

Dry Roasting and Soaking Poppy seeds in hot water help you to grind it into a fine paste and also gives a perfect thick consistency to Chicken Shahi Korma.
This is a White Shahi Korma, so I have not added Turmeric Powder and Red Chilli Powder.
Can substitute Green Chillies and add the above spices to Shahi Korma.
This is a mildly spiced and sweet Korma.
Adjust the number of Green Chillies to suit your spice level.
Adjust the amount of Condensed milk and Sugar to your taste.
If you do not like the curry to be sweet avoid adding sugar and add Milk/Milk Powder instead of Condensed Milk.
This is a thick gravy, adjust the consistency to suit your preference.
Can prepare the same gravy with Lamb too. Cook lamb accordingly.
Goes well with Biriyanis, Pulaos, Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
Chicken Shahi Korma pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

CHRISTMAS/NEW YEAR EVE MENU

     There are numerous Christmas/New Year Eve Menu from all Around the World that bring a taste unique to the land and there are various menus which could be taken as inspiration too. Even there are food traditions strictly followed related to each festival around the world. For each New Year, every culture summons upon specific food for good luck for the next 365 Days, food that connotes Prosperity, Health and Good Luck.
     But what I can always flaunt is the set of Recipes I usually cook up for a Party, very much Indian to heart with a combination of dishes from various Regional Cuisines and a few from Around the World along with traditional must-have Dishes. In my opinion, Festival is always synonymous not to good food but to GREAT FOOD.
     Let me bring you a new set of menu choice for this year's Christmas/New Year Eve Menu. Here I have tried to bring out a collection of those recipes put together for a quick Menu Planning. Throw your Party with a fabulous selection of Recipes in an Indian style, including Traditional Cakes, Home-made Wines, recipes for Appetizers, Indian Breads, Side Dishes, Flavoured Rice, Raithas and finish off your meal with a wonderful combination of Desserts & Drinks.

CHRISTMAS/NEW YEAR EVE MENU :

Let's begin the Party with...

Cakes & Wine

CAKES & WINE

What's a Party without Wines and when it comes to home-made Wines it adds an extra Zing. Serve it along with Classic Fruit Cake for celebration. If you are not a fan of Fruit Cake serve Chocolate Cake instead.

For more CAKE Recipes, Click here...

For more WINE Recipes, Click here...

BANANA WINE

CLASSIC CHRISTMAS POUND CAKE
LIGHT FRUIT CAKE

DARK CHOCOLATE CAKE

FIRST COURSE :

Appetizers/Starters

APPETIZERS/STARTERS

Serve the First Course with a choice of Starters with a variety of Dips & Sauces to go along with it.

For more recipes on STARTERS/APPETIZERS, Click here...

TANDOORI CHICKEN
CHICKEN TIKKA

GOBI/CAULIFLOWER 65

PRAWN TEMPURA

SECOND COURSE :

IDIYAPPAM-MUTTON PAYA /BUTTER NAAN WITH CURRIES


INDIAN BREAD & CURRIES

Serve the Second Course with Idiyappam and Mutton Paya traditionally. For a Vegetarian side dish serve Idiyappam with Vegetable White Kuruma

Serve North Indian Speciality of Butter Naan along with a unique Chicken White Shahi Korma. For a Vegetarian Side Dish, Malai Kofta in Shahi Korma would be a great option.

For more Recipes on Curries/Gravies, Click here...

IDIYAPPAM

MUTTON PAYA
VEGETABLE WHITE KURMA

BUTTER NAAN

CHICKEN SHAHI KORMA

MALAI KOFTA IN SHAHI KORMA

THIRD COURSE :

CHICKEN/MUTTON BIRIYANI WITH SIDE DISHES & RAITHAS

FLAVOURED RICE, SIDE DISHES & RAITHAS

Serve the Third Course with a Choice of Flavoured Rice like Chicken/Mutton Biriyani and a Side dish to go along with it. A Yogurt/Curd based Raitha will serve best along with Biriyani.

For more Recipes on Flavoured Rice, Click here...

Flavoured Rice :
CHICKEN BIRIYANI
MUTTON BIRIYANI

Side Dishes :
FISH TAWA FRY
THANJAVUR MUTTON MUNDHIRI VARUVAL
PRAWN MASALA
QUAIL EGG ROAST

Raithas :

ONION RAITHA

CUCUMBER RAITHA

FOURTH COURSE :

PLAIN RICE SERVED WITH RASAM/ CURD RICE/VERMICELLI


RICE, RASAM, CURD & PICKLE

As the Fourth Course of Meal serve, steamed Par-boiled Rice/Basmati Rice with your choice of Rasam. Orange Rasam is a refreshing twist added to the normal Rasam, which will surely rejuvenate the meal. To finish off the meal. serve cool & comforting Curd Rice/Thayir Sadham, alternatively can serve Thayir Semiya/Curd Vermicelli. Or simply serve a cup of Curd(Yogurt)/Buttermilk along with steamed rice. No Indian meal is complete without a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam. Rasam/Curd/Buttermilk is served to complete the meal and also helps in digestion.

For more Rasam Varieties, Click here...

STEAMED PARBOILED RICE

ORANGE RASAM

CURD RICE/THAYIR SADHAM

THAYIR SEMIYA/CURD VERMICELLI
AVAKKAI URUGAI

FIFTH COURSE :

DESSERTS &DRINKS

DESSERTS & DRINKS

A sweet note adds merry to your festive mood. Finish of the Menu with your choice of Dessert/Drink :

FRUIT SALAD WITH CUSTARD SAUCE
COCONUT PUDDING - TEMBLEQUE
VIRGIN PINA COLADA
KULFI
MANGO LASSI

For more recipes on DESSERTS, Click here...

Whether you're planning a large gathering or just a small soirée, these Christmas/New Year's Eve Menu will be a hit at your party. I have tried to round up the best Christmas/New Year Party Menu, especially from my collection. From Home-made Wine & traditional Fruit Cake, Appetizers to the Desserts - treat everyone's palate to the happiest with these special recipes. What's a celebration without GREAT FOOD!!!

Wishing you all a

MERRY CHRISTMAS & A HAPPY NEW YEAR !!!

SM

KASURI METHI - DRIED FENUGREEK LEAVES

     Kasuri Methi is one common ingredient found in North Indian Cooking. It is nothing but Dried Fenugreek Leaves, a simple herb used in Indian Cuisine which enhances the flavour of the dish it is added into giving a distinct aroma. Kasuri Methi/Kasoori Methi is a herb prepared by drying fresh Methi/Fenugreek Leaves. This herb called Kasuri Methi in Hindi is commonly misspelt as Kasturi Methi.
     Introduction to this wonderful herb was along with the Butter Chicken recipe from an old cookbook which asked for Kasuri Methi, searching through the available glossaries then, I found that it was dried-fenugreek leaves. My first attempt cooking Butter Chicken went without Kasuri Methi. Though I had used fresh Methi Leaves while cooking Methi Thepla/Methi Paratha and have added them in Dhal Curries. I had never used dried fenugreek leaves then and it was an all new ingredient for me.
      Initially went for a store-bought one and it had been one of the must-have Herb in my pantry since then. I used to make it by myself while I was in India. You can always buy fresh Methi Leaves from the street vendors who sell Greens/Spinach. Among the local varieties of Greens, they always have few bunches of Methi Leaves(Menthiya/Venthiya Keerai). My mother on the other hand always has a patch of these greens in her vegetable garden. So I always had ready availability of these Greens and the dried ones.
     After moving to Malaysia, I found difficult getting fresh Methi Leaves in the market. And searched for Dried ones in Indian Stores in vain. My attempts of growing Methi/Fenugreek also didn't yield good results, I should say that earlier while I was in India growing Methi had never failed me. But I am not sure why I couldn't grow it here. Left alone the idea of making Kasuri Methi at home. I complained about this to my Mother and since then she meticulously dries it up and sends me a supply of Kasuri Methi(Dried-fenugreek Leaves) from home. The dried leaves impart a smell and a whole lot of box with other goodies will have a unique smell, reminiscence of home and Kasuri Methi combined together. This smell has become so acquainted into my senses that I can even smell it right away.
      Dried Fenugreek Leaves or Kasuri Methi is an important herb in Indian cooking especially in North Indian Cuisine. It is usually added as a flavouring agent. I love using them and my daughter loves dishes with Kasuri Methi. She says it glams up any simple recipe with its unique aroma. Well, talking about how to make Kasuri Methi at home, it is an easy job. You can start by trying your hand with few left-over Methi Leaves sitting in the fridge, ready to wither & dry. Don’t discard it, you can dry it up to make Kasturi Methi. You can flavour your Curries, Dhals, Raithas, Pulaos and Parathas with this simple herb, and you will definitely love the flavour it will bring to your basic dishes.

So let's look into how to make Dried Fenugreek Leaves at home. Few minutes of Preparation, just 2-3 days of Sun drying or just a few minutes of Roasting the leaves in Microwave Oven, there you go with a wonderful homemade herb that stays good for a long time when stored in an airtight container.

Recipe Type - Dried Herb
Difficulty -Easy
Author - SM
Preparation Time - 25 - 30 Minutes
Drying Time - 2 - 3 Days(Sun Drying)
Roasting Time - 8 - 10 Minutes(Microwave)

HOW TO DRY METHI/FENUGREEK LEAVES AT HOME

KASURI METHI - DRIED FENUGREEK LEAVES

Method 1 - Sun-dried

Making Kasuri Methi/Dried-Fenugreek Leaves at home is a very easy process, you just have to wait for 2-3 days until you get this flavourful herb.

Pluck fresh Methi/Fenugreek Leaves from the stem and discard the stem.
U can use the tender Stems, if doing so chop it finely.
Once done, wash the leaves well so that the dirt washes off properly.
Allow it to drain in a Colander.
Wipe off any extra moisture using a clean kitchen towel.
Spread the washed Methi/Fenugreek Leaves on a clean Cloth.
Let it dry for about 12 hours in direct sunlight.
After 12 hours, give it a stir and then again dry it for a day.
You can drythe leaves until they are dry and crisp.
Once you feel the leaves have dried and have a crispy texture, the leaves are ready to be stored.
Take it and crush it with your hands.
Store it in an airtight container.
Stays good for a long time. For longer shelf life, can store it in the freezer.

Method 2 - In a Microwave Oven

QUICK METHOD:

Sun drying certain food items do not yield good results when the climate is humid and if you are living in a place where the possibility of sun drying is difficult. This Microwave method proves to be fruitful.

Making Kasuri Methi in a microwave is the quickest & easiest method.
You can make it within 10 Minutes.
Just pluck the fresh leaves from the stem and discard the stem.
Once done, wash the leaves well so that the dirt washes off properly.
Allow it to drain in a Colander.
Wipe off any extra moisture using a clean kitchen towel.
Make sure the leaves are dry and have no moisture in it.
Place the fenugreek leaves in a microwave-safe plate.
Spread it evenly & place it inside the microwave, and roast it for about 3 minutes on High.
Once done, remove the Plate from the Microwave and using a spatula flip the Methi/Fenugreek Leaves.
Place it back inside and again roast it for 3 minutes on High.
Take it out and give a stir again.
Place it back in the microwave/oven once again and roast it on high for another 2- 3minutes.
Make sure the leaves are totally dry and have turned crispy.
Take it out, let it cool completely and crush it with your hands.
Store it in an airtight container.
Stays good for a long time. For longer shelf life, can store it in the freezer.

Culinary Uses of Kasuri Methi:

Kasuri Methi is a flavourful herb that instantly enhances the taste of a dish. Add it to any curry you prefer. I even like to flavour the Dhal Curries, Parathas, Pulavs, and Raitas. It gives a wonderful note of aroma & flavour to the dishes it is added into.

You can add it to your curries like

Even you can give a try by making Methi Thepla/Methi Paratha with Dried-fenugreek Leaves/Kasuri Methi.

Health Benefits of Kasuri Methi/Dried Fenugreek Leaves:

Fresh & Dried Fenugreek Leaves both are equally nutritious. This herb not only gives a beautiful flavour to the dishes but also is highly beneficial to health. Kasuri Methi is a good source of dietary Fiber, high in Protein content and is rich in Iron. It contains a lot of Vitamins and Minerals that are very beneficial for the overall well-being & growth of the body.

Regular consumption of Kasuri Methi helps keep cholesterol levels in check.
It helps in relieving gastric, digestion and intestine related problems.
Fenugreek Leaves help in keeping the body’s blood lipids at the normal levels.
It helps in controlling the metabolism of glucose and hence prevents type-2 diabetes.
Reduces platelet formation which in turn prevents blood clotting in the heart.
Helps fight against kidney problems as well as mouth ulcers and boils.
Applying a paste out of fenugreek powder helps to get rid of skin blemishes.
Including Kasuri Methi in the diet of a lactating mother helps to improve milk flow.

BUTTER NAAN

Naan has made its mark in South Asian Cuisine through centuries. History says it originated in the Imperial courts of Delhi. It flourished and spread during the reign of Moguls. Though commonly related to Indian Cuisine, it's found in Northern Area of India, Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas. In Turkic languages, such as Uzbek, Kazakh and Uyghur, the flat breads are commonly known as NAAN.

Basic Ingredients for Naan is usually All-Purpose Flour, Milk, Butter/Ghee, Sugar, Salt and Dry Yeast. Some recipes call for Baking Powder. Adding Milk to knead the dough gives a perfect volume and thickness to the bread. Traditionally Naan is cooked in a 'TANDOOR'. But it can be baked in an electric oven or it can be cooked on a hot griddle. It is served hot with a blob of butter over it or ghee brushed over the bread.

This is Butter Naan recipe and what makes it different from Plain Naan is the amount of BUTTER added while kneading the dough and how the Butter Naan is served. Obviously, it is served with a hearty blob of Butter or served hot, brushed with ample of Butter. The fresh aroma of Butter makes this Naan a delicacy of its own.

Though believed to have originated in India, it has found its place in most of the South Asian restaurants and homes around the globe. From a basic Flat Bread, it has taken different variations by experimental chefs and food enthusiasts. Transformed into more flavourful creations with innovative fillings to suit the palate.

There are many variations of Naan, such as :

Plain Naan – the simplest form served as such.
Butter Naan – which is brushed with ghee or butter.
Garlic Naan – topped with crushed garlic and butter.
Kulcha – topped with onions/scallions.
Keema/Afghani Naan – filled with minced lamb.
Roghani Naan – sprinkled with sesame seeds.
Peshawari Naan and Kashmiri Naan – slightly sweeter version, filled with a mixture of nuts and raisins/dates.
Paneer Naan – stuffed with a Paneer and flavoured with mild condiments.
Amritsari/Aloo Naan – stuffed with mashed potatoes and spices from Amritsar, India.

Cuisine : North India, Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, TajikistanCourse : Main Course
Difficulty : Medium
Serves : 3-4
Yields : 24 Pieces of Naan
Author : SM

Preparation Time : 15-20 Minutes
Leavening Time : 3-4 Hours
Cooking Time : 20 - 30 Minutes

HOW TO MAKE BUTTER NAAN

INGREDIENTS :

For Butter Naan:

All Purpose Flour/Maida - 3 Cups

Baking Powder - 2 Tspns

Curd / Yogurt - 1/2 Cup
Milk - 1/2 Cup

Butter - 4 Tspns

Sugar - 2 Tspns

Ghee/Oil - 4 Tspns

Yeast Mixture :

Yeast - 1/2 Tspn
Warm Water - 1/4 Cup
Sugar - 2-3 Tspns.

METHOD:

Activate the Yeast in 1/4 a cup of Warm Water along with 2-3 teaspoons of Sugar and leave it aside to ferment.
Sieve the Flour along with Baking Powder and Salt once.
Add Sugar and Butter to the flour and mix well.
Make a well in the centre and pour the Curd and Yeast mixture.
Make a soft dough by adding the required amount of milk, little by little.
Add melted Ghee/Oil to the dough and knead it again for 3-4 minutes until the dough is pliable.
Cover the dough with a wet cloth and keep it aside for 4 hours or until the dough doubles up.
Once the dough has doubled up, knead it again. Keep it aside for an hour(if time permits).
Take one big orange sized amount of dough and roll it out, as for chapatis, but a little thicker.
Cut it into half or you can roll it out into triangles, or into teardrop/oval shape.
It can be rolled into a circle and then cut it into two/four or roll it out into any desired shape.

Cooking on a Griddle :

* On Direct Flame :

Heat the griddle.
Roll Naans into oval/teardrop shape or cut them it into two/four from a circle or roll it out into any desired shape.
Brush water over one side of the Naan and carefully press it to the griddle.
Invert the griddle and cook one side of Naan over the direct flame to give it a Tandoor effect.
Flip up the griddle and then brush water over to the other side of the Naan.
Now cook the other side of the Naan over direct flame briefly.

* Over a Griddle:

Heat the griddle.
Roll Naans into oval/teardrop shape or cut it into two/four from a circle or roll it out into any desired shape.
Placed the rolled Naans over the griddle. Let the flame be at the high.
Wait until the bubbles start to form over the Naans.
Now lower the flame, flip and cook the other side of the Naan for few minutes.
Serve hot as such or brush Ghee over the Naan or serve it along with a blob of butter.

*Baking in an Oven :

Preheat the oven to 180 Degree Celsius.
Place the rolled Naans on the baking tray.
Bake them in the preheated oven for about 4-5 minutes.
Flip and bake them again for about 3-5 minutes.
Remove the Naans from oven and then brush butter/ghee over it.

Side dishes for Butter Naan:

Naan can be served with a wide combination of Vegetarian/Non-Vegetarian Side dishes. All taste great with Naan. Can also serve Butter Naan along with dry side dishes like Tandoori Chicken, Chicken/Veg/Paneer Tikka or Koftas.

Butter Chicken/Murg Makhani,

Chicken Tikka Masala,

Chicken Shahi Korma,

Zafrani Chicken Korma,

Dahiwala Chicken,

Tomato Chicken,

Chicken Kurma,

Mutton Rogan Josh,

Lamb Korma,

Mutton-Do-Piyaza,

Green Peas Masala,

Paneer Makhani,

Matar Paneer Masala,

Kofta Curries,

Kashmiri Dum Aloo,

Dhal Makhani,

Rajma Masala,

Dhal Tadka,

Chana Masala,

Amristari Chole,

Moong Dhal Fry

NOTES:

Sifting the dry ingredients once makes the flour lighter and combines all ingredients evenly.
This also helps you to get a soft & pliable dough.
Can use water or milk to knead the dough. Add little at a time.
Iron griddles work best to make Naans rather than Non-Stick griddles.
Smear some fresh butter/ghee over hot Naans before serving.
Goes well with Vegetarian and Non-Vegetarian Gravies.

     Chicken Kurma - this is a South Indian version of the Mughlai grandeur which once graced the banquet tables of the nobles and the rich. This Chicken Kurma recipe is rich, creamy, cooked extensively with Spices and laced with Curd/Yogurt & ground Coconut Paste. This Chicken Kurma recipe is quite similar to the Vegetable Kurma recipe.
     Unlike the rich Shahi Korma, which uses Yogurt, Cream, Nuts & Saffron lavishly, this Chicken Kurma recipe is a simple recipe in terms of ingredients & cooking. Adapted to suit the South Indian taste buds. This is one of my favourite and all-time easy recipe. When I am in a mood of quick & simple cooking, I would surely not be in a mood to go ponder my recipe books for different recipes. Then obviously this is one recipe which comes to mind - which needs, not much of thinking and preparation according to me.
    As a family norm, I add a few chunks of Potatoes to the Chicken Kurma Recipe. Potatoes pair well with Chicken/Mutton/Beef in this Curry. If I am pairing this curry with Dosa, my son would always ask me to prepare Kal Dosai or soft White Dosa. Chicken Kurma tastes great with this combination. This is one curry which pairs well with both Roti & Rice. A Sunday lunch with Chicken Kurma paired with Rice/Ghee Rice/Peas Pulao, and the leftover Curry can be easily sneaked for Dinner as a side dish for Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam, Appam, Puttu etc.,

For more Recipes with CHICKEN, Click here...

Cuisine - South Indian
Recipe Type - Curry, Gravy
Course - Side Dish
Spice Level - Medium
Serves - 3- 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes

HOW TO COOK CHICKEN KURMA

INGREDIENTS :

For Chicken Kurma :

Chicken - 500 Gms
Onion - 1 No.
Curry Leaves - 2 Sprigs
Bay Leaf - 1 No.
Fennel Seeds - 1/2 Tspn
Turmeric - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder - 2 Tspn
Yogurt/Curd - 1 Cup
Salt - To Taste
Oil /Ghee - 2 Tbspn

For Masala Paste :

Onion - 1 No.
Garlic - 6-8 Cloves
Ginger - 1" Piece
Green Chillies - 3-4 Nos.
Tomato - 1 No.
Cloves - 3 Nos.
Cinnamon - 1" Stick
Fennel Seeds - 1 Tspn
Cardamom - 2 Pods

For Coconut Paste :

Coconut -1/2 Cup
Cashew nuts - 10 -12 Nos.
Poppy Seeds(Khus Khus) - 2 Tbspns

To Garnish :

Coriander Leaves - Few

METHOD :

Clean, Cut & Wash the Chicken into pieces.
Drain the Chicken pieces in a colander.
Grind the ingredients mentioned under 'For Masala' to a fine paste and keep it aside.
Soak Poppy Seeds in 1 Tbspn of warm water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.
Pan sear the Chicken Pieces in Ghee/Oil until the colour changes.
Sear the Chicken pieces on a low flame.
Saute Onions and Curry leaves on a low flame until onions turn translucent.
Pour in the ground Masala Paste and saute it on a low flame until the raw flavour goes.
Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry for a while on a low flame until it turns fragrant and oil separates from the mix.
Pour Curd/Yogurt and mix well.
Add a dash of Salt and a pinch of Sugar.
Add enough water, cover and cook until Chicken Pieces are well-cooked.
Open the lid and give the Kurma a quick stir.
Pour in the ground Coconut Paste and mix well.
Allow it to boil on a very low flame until the raw flavour goes, stirring occasionally.
Remove from fire and garnish it with Coriander Leaves.
Serve Chicken Kurma hot with any dish of your choice.
Chicken Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
Chicken Kurma is a good accompaniment for rice dishes like Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

Pan-seared and slow-cooked Chicken in Kurma Masala yields more flavour filled Curry.
Adding Yogurt is optional, but it gives a wonderful silky texture to the curry.
Adjust the number of Green Chillies and the amount of Red Chilli Powder to suit your spice level.
Adding Red Chilli Powder is purely optional.
Soaking the Poppy Seeds prior to grinding yields a thick coconut paste.
Do not over boil or cook on a high flame, once coconut paste is added to the Chicken Kurma. This can curdle the Curry and make it watery.
Can splutter whole spices instead of grinding them along with Onion and Tomato.
For a richly flavoured Chicken Kurma, saute the ingredients in Ghee.
Add full-boiled eggs and convert this Kurma recipe into Egg Kurma.
Add Vegetables and convert the same recipe into Vegetable Kurma for a complete Vegetarian treat.
Can add Mutton/Beef instead of Chicken and adjust the cooking time accordingly.

HOW TO COOK CHICKEN SHAHI KORMA - WHITE KORMA

INGREDIENTS :

For Chicken Shahi Korma :

Spices :

To Dry Roast and Powder :

To Soak and Grind :

To Garnish :

METHOD :

NOTES:

HOW TO MAKE MALAI KOFTA

INGREDIENTS :

For Malai Kofta :

For Dry Fruit & Nut Filling :

To Fry the Malai Koftas :

METHOD :

To Make Malai Kofta with Dry Fruit & Nut Fillings:

To Fry the Malai Koftas :

NOTES :

HOW TO MAKE WHITE SHAHI KORMA

For Malai Kofta in Shahi Korma :

Spices :

To Dry Roast and Powder :

To Soak and Grind :

To Garnish :

METHOD :

NOTES:

Discover the Rich Flavours of Nawabi Egg Korma: A Royal Indian Delight

CHRISTMAS/NEW YEAR EVE MENU :

Cakes & Wine

FIRST COURSE :

Appetizers/Starters

SECOND COURSE :

IDIYAPPAM-MUTTON PAYA /BUTTER NAAN WITH CURRIES

THIRD COURSE :

CHICKEN/MUTTON BIRIYANI WITH SIDE DISHES & RAITHAS

FOURTH COURSE :

PLAIN RICE SERVED WITH RASAM/ CURD RICE/VERMICELLI

FIFTH COURSE :

DESSERTS &DRINKS

MERRY CHRISTMAS & A HAPPY NEW YEAR !!!

SM

HOW TO DRY METHI/FENUGREEK LEAVES AT HOME

Method 1 - Sun-dried

Method 2 - In a Microwave Oven

QUICK METHOD:

Culinary Uses of Kasuri Methi:

Health Benefits of Kasuri Methi/Dried Fenugreek Leaves:

HOW TO MAKE BUTTER NAAN

INGREDIENTS :

For Butter Naan:

Yeast Mixture :

METHOD:

Cooking on a Griddle :

* On Direct Flame :

* Over a Griddle:

*Baking in an Oven :

Side dishes for Butter Naan:

NOTES:

HOW TO COOK CHICKEN KURMA

INGREDIENTS :

For Chicken Kurma :

For Masala Paste :

For Coconut Paste :

To Garnish :

METHOD :

NOTES :

"How to Make and Store Ginger Garlic Paste – Easy & Long-Lasting Recipe (No Preservatives!)"

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