MUGHAL SPECIAL CHICKEN WHITE KURMA- ROYAL LUNCH

INGREDIENTS

  • Chicken¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†– 500gms
  • Onion¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†– 2 medium
  • Ginger garlic paste¬† ¬†– 1 tbsp
  • Green Chili¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† – 4 big
  • Coconut¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†– 1 cup grated
  • Jeera¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†– 2 tbsp
  • Saunf¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†– 1 tbsp
  • Badam¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† – 15
  • Cashew¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† – 10
  • Oil¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†– 3 tbsp
  • Cardamom¬† ¬† ¬† ¬† ¬† ¬† ¬† – 3
  • Cinamon¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†– 2
  • Clove¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† – 2
  • Water¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†– 150ml
  • Salt¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†– 2 tsp

For Paste

Grind coconut,jeera,saunf,badam,cashew,green chili into a thick paste, add little water for grinding the paste well.

Procedure

Heat pressure cooker, pour oil.when oil is heated add cardamom, bay leaves cinnamon, clove . Now add finely chopped onion and fry well until it turns translucent, add ginger garlic paste and fry well until the raw smell goes off. Add chicken and stir for 2 mins then add the ground paste and mix well, now cook for 5 mins by stirring it continuously in slow flame or else the paste will start to burn.after cooking add water to adjust the consistency and allow for 4 whistles and simmer it 5 mins. Garnish with green chili piece and curry leaves.

Serving: 2 ppl approx

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