Craving a quick and flavourful curry? Try this Homemade Ginger Garlic Paste recipe which can be used in recipes like Murg Makhani, Chicken Tikka Masala, Matar Paneer Gravy, Chana Masala etc.,

Homemade Ginger Garlic Paste – Quick & Easy Recipe

Recipe Overview

• Cuisine: Indian
• Yield: Approx. 2–3 cups
• Recipe Type: Condiment
• Author: SM

Time Estimate

• Preparation Time: 15 minutes

How to Make and Store Ginger Garlic Paste – Time-Saving Kitchen Tips

Easy Homemade Ginger Garlic Paste

Ingredients for Homemade Ginger Garlic Paste

• 500 grams Fresh Ginger, peeled and chopped
• 500 grams Garlic Cloves, peeled
• 1/2 teaspoon Turmeric Powder (Optional)
• 2 teaspoons Salt
• 2 tablespoons Oil (for preservation)

 

Method - Step-by-Step Instructions

Step 1. Prepare the Ingredients

• Wash and dry the ginger and garlic thoroughly.
• Use a spoon or knife to peel the ginger skin.
• If using whole garlic cloves, peel them (or buy pre-peeled garlic for convenience).
• Ensure both are completely dry before grinding to prevent excess moisture.

*Pro Tip: Moisture can reduce shelf life, so always dry ingredients completely before blending.

Step 2. Blend the Paste

• Add ginger, garlic, turmeric, and salt to a mixer/grinder.
• Blend until smooth, adding a splash of oil if needed.
• Scrape down the sides and blend again to ensure an even texture.

*Pro Tip: Avoid adding water while grinding; oil helps with consistency and preservation.

Easy D.I.Y Ginger Garlic Paste - Fresh, Preservative-Free & Long-Lasting

Step 3. Store Properly

• Transfer the paste to clean, airtight glass jars.
• Pour a thin layer of oil on top to preserve freshness.
• Store one jar in the refrigerator and another in the freezer for long-term use.

*Pro Tip: Always use a dry spoon to scoop out the paste to prevent spoilage.

How to Store Ginger Garlic Paste for Maximum Freshness

    Best Ways to Store Ginger Garlic Paste for Long Shelf Life

• Fridge: Stays fresh for up to 3–4 weeks.
• Freezer: Lasts up to 3 months. Use ice cube trays for portioned storage.

    The other method is the one pot method, a quicker version.  Where we need to do the tempering step first and then boil the water, add the spices and then cook the rice, all together in one pot, It can be cooked in a sauce pan or a pressure cooker or a rice cooker.  One pot method yields you with a rice, full of flavours from the Cumin/Jeera and the Spices. Here you need a perfect measurement for Rice Water Ratio and that's 1:11/2(Rice:Water).

Coriander Leaves - a few

Royal Nawabi Egg Korma - Rich Awadhi Delight

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

When it comes to the quintessential curries of India, the Korma stands out as a regal choice. This indulgent dish, with its velvety texture and aromatic spices, is a true feast for the senses. Let’s dive into the world of Nawabi Egg Korma, a rich and creamy curry from Awadhi cuisine that is deeply rooted in Mughal culinary traditions.

What is Nawabi Egg Korma?

    Nawabi Egg Korma is a luxurious curry that showcases the art of slow cooking. Originating from the royal kitchens of Awadh, this dish reflects the grandeur of Mughal and Nawabi cuisines. It features hard-boiled eggs simmered in a luscious sauce made from ghee (clarified butter), yoghurt, a blend of aromatic spices, and a thick paste of nuts and poppy seeds, finished with a touch of fresh cream or milk.

Ingredients That Make Korma Special

Each ingredient in Nawabi Egg Korma plays a crucial role in achieving its distinctive taste:

• Yoghurt/Curd: Adds a tender texture to the eggs and a subtle tanginess.
• Spices: Infuses the dish with its unique and aromatic flavour profile.
• Blanched Nuts (Cashews/Almonds) and Poppy Seeds: Act as thickening agents, providing a rich, creamy consistency.
• Fresh Cream/Milk: Enhances the richness and smoothness of the curry.
• Saffron: Imparts a delicate colour and fragrant undertone.

The Art of Cooking Korma

Traditionally, Nawabi Egg Korma is prepared using a technique called Dum-Pukht, where the curry is cooked slowly on a low flame with the lid on, allowing the flavours to meld without curdling the yoghurt. For ease, you can achieve a similar result by slow-cooking the curry in a pan. The hard-boiled eggs are first marinated with salt and turmeric, then shallow-fried before being added to the korma, ensuring they absorb all the rich flavours.

Variations of Korma Across India

In India, Korma is known by various names and styles:

• Mughlai Korma
• Shahi Korma
• Nawabi Korma
• Kashmiri Korma
• South Indian Kurma

    While Mughlai, Shahi, Nawabi, and Kashmiri Kormas typically use nuts and cream as thickening agents, South Indian Kurmas rely on coconut and poppy seeds. The South Indian version is a delightful curry that pairs well with both roti and rice.

Perfect Pairings for Nawabi Egg Korma

This Nawabi Egg Korma is incredibly versatile and complements a variety of dishes. Serve it with:

• Indian Breads: Parotta, Chapatis, Naan, Kulcha
• Rice Dishes: Biryani, Pulao, Ghee Rice

For a complete meal experience, enjoy it with Maida (all-purpose flour) chapati or naan.

For more delicious 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

For more recipes with Eggs, click here...

Nawabi Egg Korma - Rich & Creamy Awadhi Egg Curry

    Elevate your curry game with Nawabi Egg Korma, a sumptuous dish steeped in the rich culinary traditions of Awadhi and Mughlai cuisines. This recipe combines creamy yoghurt, fragrant spices, and slow-cooked eggs to create a dish fit for royalty.

Ingredients

For Cooking and Frying the Eggs

4 Eggs
Salt: To Taste
1/2 teaspoon Turmeric Powder
Oil: For Shallow Frying

For a detailed guide on making perfect hard-boiled eggs, click here...

For Nawabi Egg Korma

1 Onion, finely chopped
3-4 Green Chillies, slit
1-inch piece Ginger
5-6 Garlic Cloves
1/2 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
1.5 teaspoons Cumin Powder
3 teaspoons Coriander Powder
1/2 cup Yoghurt/Curd
1 cup Milk
1/4 cup Birista (Fried Onions)
3 tablespoons Oil
Salt: To Taste
1 tablespoon Sugar

 

Spices

3 Cardamom Pods
1-inch piece Cinnamon, 2 sticks
1 Bay Leaf
5–6 Cloves

 

To Soak and Grind

1.5 teaspoons Poppy Seeds
10 Almonds
10 Cashew Nuts

 

To Garnish

1.5 teaspoons Garam Masala
1/4 cup Birista (Fried Onions)
2 tablespoons Ghee
A few Coriander Leaves (optional)
A few Saffron Strands (optional)

 

Method

Preparing and Frying the Eggs

• Hard Boil the Eggs: Boil the eggs until firm, then peel.
• Marinate: Rub the eggs with salt and turmeric powder. Let them marinate for 5-10 minutes.
• Shallow Fry: Heat oil in a pan. Fry the marinated eggs until they are golden brown and crispy. Set aside.

Making Nawabi Egg Korma

• Prepare Nut Paste: Dry roast poppy seeds on low heat until they pop. Soak them in hot water for 20–30 minutes. Blanch almonds and cashew nuts in hot water for 10–20 minutes. Grind the soaked nuts and poppy seeds into a fine paste.
• Make Onion-Ginger-Garlic Paste: Grind onions, ginger, and garlic into a smooth paste.
• Cook Spices: Heat oil in a wide pan. Add cardamom, cinnamon, bay leaf, and cloves. Sauté until fragrant.
• Add Paste: Add the onion-ginger-garlic paste and cook until fragrant.
• Spice It Up: Stir in turmeric powder, red chilli powder, cumin powder, and coriander powder. Pour in 1/2 cup of water and cook until the masalas are well-cooked and the oil separates.
• Add Nut Paste: Mix in the nut paste and cook on low heat, stirring frequently.
• Incorporate Yoghurt: Stir in the yoghurt and green chillies. Cook for a few minutes.
• Add Eggs: Gently add the shallow-fried eggs to the korma. Cook on low heat.
• Add Milk: Pour in the milk and simmer for 5–7 minutes, stirring occasionally. Be careful not to break the eggs.
• Final Touches: Add birista, sugar, and adjust the salt. Cook until the korma reaches your desired consistency.
• Garnish: Sprinkle garam masala, remaining birista, and ghee. Optionally, garnish with coriander leaves and saffron strands.

Notes

• Poppy Seeds: Dry roasting and soaking help create a smooth paste and thick consistency.
• Spice Level: Adjust green chillies to your preferred spice level.
• Sugar: Optional, but recommended for balancing the flavours.
• Consistency: Adjust thickness as desired.
• Variations: This recipe can be adapted with chicken or lamb. Cook the meat according to your preference.
• Serving Suggestions: Enjoy with Parotta, Chapatis, Naan, Kulcha or with Rice Dishes like Biryani, Pulao, Ghee Rice or steamed rice.

Royal Nawabi Egg Korma - Elegant Awadhi Cuisine

*How to Make Birista (Fried Onions)

    Fried onions add a delightful crunch and depth of flavour to your korma. Here's how to make them:

Ingredients

2 Onions, thinly sliced
Salt: To Taste
Oil: For Frying

 

Method

• Prepare Onions: Peel and slice onions thinly. Pat dry with a towel to remove excess moisture.
• Fry Onions: Heat oil in a pan to cover the onion slices. Fry on medium-high heat until golden brown, stirring regularly.
• Drain and Store: Remove from oil and drain on paper towels. Cool completely and store in an airtight container. They stay fresh for up to a month when refrigerated.

*Tips: Ensure onion slices are evenly cut and moisture-free for crispy results.

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.

HOW TO DRY METHI/FENUGREEK LEAVES AT HOME

KASURI METHI - DRIED FENUGREEK LEAVES

 

Method 1 - Sun-dried

• 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

Culinary Uses of Kasuri Methi:

ZAFRANI CHICKEN KORMA

     'Zafrani Chicken Korma/Mughlai Zafrani Murg' is a rich & delicious Curry from Mughlai Cuisine.  This Korma has another name Shadhiwala Chicken Korma, as it is one commonly served dish in most of the North Indian & Pakistani Wedding Banquets.  The richness of this Korma, with a unique flavour, taste and aroma appeal the taste buds instantly.  The name 'Zafrani' in a dish specially mentions that it is a special dish, mostly cooked in the imperial kitchens of the Mughal Empire, and was primarily named so because of the presence of the main ingredient Zafran i.e., Saffron. 
     Zafrani represents the cooking styles used in North India. In the South, we can find this type of cooking in Hyderabad, mainly cooked in the kitchens of Nizams and Nawabs. In the Deccan region, this classic dish is strongly influenced by Central Asian Cuisine. Zafrani Biriyani is yet another popular dish along with Zafrani Korma, a princely legacy of the Nizams of Hyderabad. A recipe with a flamboyant past, the opulence of this kind of recipes is that it has been bought forth through generations.  Along with the trade influence from Persia, Arabia & Turkey, locally unavailable ingredients became an addition in Royal Kitchens and Saffron still remains an ingredient of royal delicacy.  But today, it is mostly cooked in Daawats(Banquets) and in pre-wedding functions.
      Though this recipe calls for an extra number of ingredients, this Korma can be prepared easily within no time.  The silky texture of the Korma comes from the Onion & Nuts Paste mix and the combination of Curd/Yogurt whisked along with Spices.  Though it is a mildly spiced Curry, Kashmiri Chilli Powder used in Zafrani Korma gives the curry a vibrant colour. Addition of Saffron and Kewra Essence gives a wonderful aroma to the Curry. Like many other royal dishes, originally Zafrani Chicken Korma is also cooked on a slow wood fire. Korma cooked by open lid simmering technique called DUM-PUKTH on a very low flame so that Yoghurt/Curd doesn't curdle. But for our convenience, we can get it perfected by slow cooking the Korma in a pan using the same technique. Slow-cooking yields a rich and creamy Zafrani Chicken Korma with a perfectly cooked soft & succulent chicken pieces in a silky textured gravy.  This Zafrani Chicken Korma goes well with both Roti & Rice.
 

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


Cuisine  -  Indian (North India), Pakistani
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 ZAFRANI CHICKEN KORMA

ZAFRANI CHICKEN KORMA

 

INGREDIENTS:

For Curd-Masala Paste:

Curd - 3 Tbspn
Green Chillies - 2 Nos.
Cumin Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Coriander Powder - 1 Tbspn

For Onion Paste:

Fried Onions - 1/2 Cup
Cashew Nuts - 5-6 Nos.
Almonds - 5-6 Nos.
Curd - 4 Tbspn
Saffron - 1 Pinch

For Spice Powder:

Nutmeg - 1/4 Piece
Mace - 1 Small Petal
Black Cardamom - 1 Pod
Green Cardamom - 3-4 Pods
Cinnamon - 1" Piece -  2 Sticks
Cloves - 2-3 Nos.
Fennel - 1 Tspn

For Zafrani Chicken Korma:

Chicken - 500 Gms
Ginger Garlic Paste - 2 Tbspn
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Kewra Essence - 1/4 Tspn

To Splutter:

Oil - 2 Tbspn
Ghee - 2 Tbspn
Bay Leaf - 2 Nos.
Black Cardamom - 1 No.
Cinnamon - 1" Piece -  2 Sticks
Cloves - 2-3 Nos.

METHOD:

• Clean, Wash and drain the Chicken Pieces in a colander and keep it aside.
• Soak Almonds and Cashew Nuts in warm water for about 10 - 15 Minutes. 
• Soak Saffron strands in warm water/milk for 5-10 Minutes.
• Grind the ingredients mentioned under 'For Onion Paste', into a fine paste and keep it aside.
• Finely chop the Green Chillies and whisk it along with the ingredients mentioned under 'For Masala Paste'.
• Whisk the ingredients until it is well combined and keep it aside.
• Heat Oil & Ghee in a Pan, splutter the spices mentioned under 'To Splutter' on a low flame for few minutes.
• Add the Chicken Pieces to the above ingredients and pan sear the pieces until the colour changes.
• Pan sear the chicken pieces on a low flame.
• Next, add Ginger Garlic paste to the above along with a dash of Salt.
• Saute the Ginger Garlic Paste on a low flame until the raw flavour goes. 
• Now pour in the whisked Curd-Masala Paste and cook this on a low flame until chicken pieces are well cooked.
• Once the Chicken Pieces turn tender and cooked, pour in the Onion Paste.
• Cook this on a low flame for few minutes or until Oil separates from the Korma.
• Meanwhile, grind the ingredients mentioned under 'For Spice Powder' into a fine powder.
• Add this freshly ground Spice Powder to the curry and give a quick stir.
• Drizzle the Kewrs Essence and mix well.
• Cook the Zafrani Chicken Korma on a low flame until it reaches the desired consistency.
• Once cooked, switch off the flame and leave the pan on the stovetop undisturbed for about 20-30 minutes.
• Serve Zafrani Chicken Korma hot, garnished with finely chopped Coriander Leaves, julienned Ginger strips and few slivers of Almonds.

SERVING SUGGESTIONS: 

This Zafrani Chicken Korma can be served along with both ROTI & RICE :

 INDIAN BREADS:

• Naan, 
• Kulcha,
• Parotta,
• Chapati, 
• Paratha,
• Batura,
• Romali Roti,etc.,

RICE DISHES:

Can also serve Zafrani Chicken Korma with

• Biriyani,  
• Pulao,
• Malabar Ghee Rice/Nei Choru, 
• Steamed Basmati Rice.

NOTES :

• Pan searing the Chicken Pieces yields perfectly textures, soft, succulent and juicy Chicken pieces in the Korma.
• The Onion Paste and Curd-Masla Paste gives a silky texture to the Zafrani Korma.
• I have used Kashmiri Chilli Powder in this recipe which is the trick behind vibrant Korma.
• Can also use any other Red Chilli Powder, adjust accordingly.
• Zafrani Chicken Korma is a mildly spiced Curry.
• If you do not have fried Onions, can saute finely chopped onions on a low flame until it turns into golden brown in colour and then grind it along with other ingredients for the 'Onion Paste' mixture.
• Do not over-caramelize the onions or burn it, which will alter the taste of the Korma.

     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.