Chicken khorma

                  At last, I have broken the streak of vegetarian recipes being posted one by one on the blog. It surprises me how I don't find meat recipes to upload while we're strictly non - vegetarians anyway, here today I have with me the deal breaker Chicken khorma.            

                  Chicken khorma is a yogurt based curry with a rich masala paste made using poppy seeds, dry coconut and almonds. It is kept on a thin consistency to pair well as a gravy with rice. It is a quick recipe as you can cook the chicken directly without leaving it for marination for hours but then, remember to coat the chicken well with the masala paste and for that your hand will come handy. Also try the veg version of this curry Vegetable Khorma.

                         Chicken Khorma is one of those dishes made on occasions to accompany Naan, Pulao or Bagaara Khaana making it a party special recipe. In the above picture it is served with Bagaara khaana.

                       You may also like to see some more party special recipes like Dum ke tamaate (stuffed tomatoes gravy), Kababchini ka kheema, Aloo matar til, Fitni pulao and Boot pulao from My Mom's Kitchen. Getting back to today's recipe :-

Ingredients:

1. Chicken - 1 1/2 kg
2. Curd - 1/2 kg
3. Poppy seeds / khus khus -100 gms
4. Dry coconut - 100 gms
5. Almonds - 12 to 15 nos
6. Onion - 1 large
7. Ginger garlic paste - 1 tbsp
8. Red chili powder - 1 tbsp
9. Turmeric powder - 1/2 tbsp
10. Coriander leaves - few
11. Mint leaves - few
12. Green chilies - 3 to 4 nos
13. Salt - to taste
14. Oil - 5 tbsp

Method:

• In a blender jar blend together poppy seeds, dry coconut and almonds (you can also blend them separately).
• To the above masala paste add the spices - turmeric powder, red chili powder, salt and ginger garlic paste along with one cup of water.
• Wash the chicken pieces well.
• Now, to the chicken add curd and the prepared masala paste. Mix well using hand.
• Heat oil in a vessel.
• Add onions and saute for over a minute.
• Add chicken along with little water. Let it cook for about 12 to 15 mins while stirring occasionally.
• Next, add chopped coriander leaves and mint leaves with slit green chilies.
• Cook on low flame for another 5 to 7 minutes. Adjust the salt level.
• Serve hot.

                      For more chicken recipes do check out Chicken curry, Chicken stir fry & Chicken shawarma from My Mom's Kitchen!

Do share your thoughts in the comments section below.

Happy Cooking!!!