Kozhi_Thengai_Kozhambu/ Chicken Kurma/ chicken curry. chicken korma recipe-marinated chickens slowly cooked in shahi gravy is one of the popular chicken korma recipe in India. In India this chicken korma recipe also famous as shahi chicken korma or white chicken korma. Due to regional diversity in India, there are various recipes of chicken korma available like Hyderabadi chicken korma, Lucknowi chicken korma, Nilgiri chicken korma, etc.
Served with Basmati Rice or Naan for a restaurant-style Indian Chicken Curry Dinner, in comfort of your home.
I'm sure you agree, Chicken Korma is everyone's favorite chicken curry in Indian restaurants.
This is a traditional and authentic Chicken Korma recipe that's easy enough to make on a weeknight.
You can have Kozhi_Thengai_Kozhambu/ Chicken Kurma/ chicken curry using 15 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Kozhi_Thengai_Kozhambu/ Chicken Kurma/ chicken curry
- You need 1 kg of chicken.
- It's 4 tbsp of oil.
- You need to taste of salt.
- You need 2 of star anise.
- You need 1/2 tsp of turmeric powder.
- It's 5-6 of curry leaves.
- You need 2 of bay leaf.
- It's of Masala Paste.
- Prepare 1 cup of Coconut grated.
- You need 4 of Onions.
- You need 5 cloves of Garlic.
- You need 1 of " Ginger.
- Prepare 2 of Green Chillies.
- You need 2 of Red Chillies Whole.
- Prepare 2 tsp of Coriander Seeds.
It's a naturally gluten-free, one-pot chicken curry made in the Pakistani and North Indian manner. This is one of those traditional dishes, like Nihari and Haleem, that I've attempted numerous times before I was satisfied enough to share. My goal is to give simpler, easier, and healthier. A perfectly spiced, mild and authentic tasting chicken curry that everyone will love.
Kozhi_Thengai_Kozhambu/ Chicken Kurma/ chicken curry instructions
- Clean and cut the chicken with the bones into medium size pieces Rub in the turmeric powder and little salt..
- Heat up 2 tbsp of oil and fry the masala ingredients till light brown..
- Cool and grind to a smooth paste with little water..
- Heat up the remaining oil in a vessel, mix in the star anise and bay leaves and fry..
- Wash and mix in the curry leaves and the marinated chicken. Stir fry on high flame heat up to seal the surface of the meat.
- Mix in the masala paste and mix thoroughly..
- Pour out 11/2 cup of water and simmer (boil slowly at low temperature) till the chicken is almost cooked..
- Sprinkle salt to taste, stir well and simmer (boil slowly at low temperature) till it thickens to the required consistency..
This Chicken Korma is mild enough to suit all tastes (even kids will enjoy it) but can easily be made spicier. Once they start to crackle, add the chicken along with the marinade. Cook the ingredients over a low flame till dry. Then, add the grated nutmeg and cover the contents with hot water. When the chicken is cooked, add lime juice and potatoes.