Tag Archives: Chicken kurma

White Chicken Gravy recipe / Chicken in white gravy / Chicken gravy recipe

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Chicken gravy is one such familiar dish that is prepared by most of us. Also, there are more varieties and flavor in the chicken gravy, this time I have tried a mildly spiced and flavored chicken gravy which goes out well with chapathi, roti, paratha, parotta, pulao’s and biryani.

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White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

White Chicken Gravy tastes delicious, also the butter and cashew nut paste in it gives a rich texture to the gravy, green chillies add mild spicy taste along with few spices. I have accompanied this white chicken gravy along with parotta and chicken 65. Let me share the recipe…

Taking it to Fiesta Friday #192 hosted by Angie@thenovicegardener.

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White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

Ingredients:

  • Chicken – ½ kg
  • Onions – 2 nos (medium size)
  • Butter – 2 tbsp or Coconut oil – 2 ½ tbsp
  • Coconut – 10 gms
  • Green chillies – 1 ½ nos
  • Poppy seeds – 1 ½ tsp
  • Fennel / Sombu – 1 ½ tsp
  • Cashew nuts – 15 nos
  • Garlic – 6 cloves
  • Ginger (1” inch stick) – 2 nos
  • Kasoori Methi / Dried Fenugreek leaves (காய்ந்த வெந்தயக்கீரை) – 2 tsp
  • Black or White pepper powder – 1 tsp
  • Salt – 1 ½ tsp

Preparation:

  • Peel and finely chop the onions into pieces.
  • Take coconut, ginger, garlic, fennel seeds, poppy seeds, green chillies all together and grind it to a fine paste by adding little water.
  • Soak cashew nuts in water for 15 mins and grind it to a fine paste along with the water.
  • Heat butter in a kadai or heavy bottomed vessel, add the onions and cook until the onions turn golden brown in color.
  • Pour the ground masala and cook until the raw smell goes off or the oil starts floating on the top.
  • Add the chicken pieces, followed by salt and cook for 2 mins.
  • Pour a cup of water, cover and cook until the chicken in cooked.
  • Pour in the ground cashew nut paste, mix it well and cook in low flame for a min.
  • Crush the dried fenugreek leaves or kasuri methi within your palms, and sprinkle it over the gravy.
  • Sprinkle pepper powder, mix it gently.
  • Transfer it to a bowl.

Serve hot along with any Indian flat breads.

Chicken Korma recipe/ Chicken Kurma recipe / How to make chicken kurma in pressure cooker

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My mom use to prepare this Chicken Kurma very often, when served with idly it tastes delicious. I love this kurma a lot, also kids love this to core because of it’s mild spiciness and taste. We use to call this “Pachai kulambu(Green curry)”. Let us move on to the recipe…

Chicken Kurma / Chicken Korma

Chicken Kurma / Chicken Korma

Serves – 8 people

Preparation time – 15 mins

Cooking time – 15 mins

Ingredients:

  • Chicken – 1 kg
  • Big onion – 1 no
  • Mustard seeds –  ½ tsp
  • Cumin seeds – ¼ tsp
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp (or as per your taste)
  • Oil – 1 tbsp
  • Curry leaf – a strand

For grinding:

  • Coconut (shredded or pieces) – 3 tbsp
  • Cumin seeds – 2 tsp
  • Anise/Fennel seeds – 1 tsp
  • Poppy seeds – 1 tsp
  • Garlic – 4 cloves
  • Ginger – 1 inch
  • Green chillies – 3 nos
  • Cinnamon – ½ inch
  • Cloves – 2 nos

Making of Chicken Kurma / Chicken Korma –

Preparation:

  • Clean the chicken. Cut into small pieces.
  • Peel and finely chop the onions.
  • Grind all the ingredients together listed under the grinding list to a fine paste by adding water.
  • Heat oil in a pressure cooker, add in the  mustard, cumin seeds, curry leaves and wait until they crackle.
  • Add in the onions and fry till golden brown.
  • Add in the chicken, turmeric powder and salt and cook for few mins.
  • Now pour the grounded paste and cook for few mins or until the raw smell goes off.
  • Pour 2 cups of water and wait till it boil, pressure-cook for 2 whistles.
  • Remove the lid, when the pressure subsides and serve hot.

Serve hot with Idly, dosa, rotis, puri and chapathi. Goes well for breakfast and dinner.