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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