As the temperature rises, I’ve been eating more curd, whether it’s chaas, lassi, or plain curd with parathas. This inspired me to create a curd-based recipe last weekend, leading to the idea of making a flavorful Chicken Khorma. The dish features a lightly spiced gravy infused with cinnamon and cardamom, creating an inviting aroma that will surely attract your guests. Give it a try soon. Happy cooking!
Ingredients:
Chicken – 800 gm
Dry Coconut – 50 gm
Onions – 150 gm
Ginger – 5 gm
Garlic – 4 to 5 flakes
Red Chillies – 5 gm
Curd – 120 gm
Coriander powder – 2 tbsp
Poppy seeds – 10 gm
Green Chillies – 3 pcs
Cinnamon – 1 medium-sized stick
Cloves – 3 to 4 pcs
Peppercorns – 1/2 tsp
Cardamom – 3 to 4 pcs
Oil – 50 ml
Method:
1 ) Wash and clean chicken. Marinate with curd and let it rest for half an hour.
2 ) Grind together poppy seeds, dry coconut, ginger, garlic, coriander powder, red chillies, green chillies and half the onions.
3 ) Heat oil, fry remaining sliced onions.
4 ) Add ground spices and chicken and fry for about 10 to 15 minutes.
5 ) Add the remaining curd and little hot water and cook till chicken is tender.
6 ) Add roasted and powdered cinnamon, cloves, peppercorns & cardamom.
7 ) Cook for 5 to 10 minutes and serve hot.
