Ingredients
Chicken thigh pieces (1lb)
Ginger garlic paste ( 1tablespoon)
Onion (1 medium size)
Tomato (1medium size but puree it)
Almond ( 6 piece )
whole cashew ( 6 piece)
Poppy seed ( 1 tablespoon)
Melon seed ( 1 tablespoon)
Bay leaf (1 piece)
Cinnamon ( 1 piece break into 2 pieces)
Coriander Power ( tablespoon)
Cumin powder ( 1/2 teaspoon)
Turmeric Power (1/2 teaspoon)
Kashmiri Chilli Powder ( 1 teaspoon)
Yogurt (1/2 bowl whisk it nicely)
Coriander n Mint leaves ( chopped it for garnishing)
Salt to taste
Method
First of all take a pan boil Almond, Cashew, Poppy seed, and melon seed in 1 cup of water. Boil until it become soft.After when it is done let it cool down don't throw the water from the pan, keep it.
Then take another pot add oil once it is hot and put the flame in medium and add sliced onion and fry until it is golden brown.
Once it is done remove the onions from the oil and then grind the almond, poppy seed, melon seed along with onion in a fine paste, add water if needed to the paste. Keep the paste aside.
Then in the same oil add cinnamon stick , cumin seed and bay leaf once it start to splutter add ginger and garlic paste fry it nicely, then add tomato puree.
Fry everything together in a medium flame once that is done, add the paste which you grinded with onion.
Mix it thoroughly so lump should not form. When that is done add Coriander powder, Cumin power, Turmeric powder, and Kashmiri Chilli power mix it nicely.
Once that is done add chicken pieces into the gravy and cook it for 20 minutes.
After that is done add whisked yogurt and salt into the gravy. Cook more until chicken is tender and cooked, add water or chicken stock.Usually chicken stock gives a good flavor to the gravy.
When chicken is cooked taste for the salt, add more only if you think its needed.
Before removing the dish add coriander n mint leaves for garnishing.
Your Chicken Kurma is ready to eat enjoy with naan or Rice.
