Chicken Curry a La Mussoorie

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Puree the onions, garlic, ginger and water in a blender.
  • In seperate bowl, mix together the tumeric, cayenne pepper, cumin, coriander, cardamon, cinnamon, bayleaves, salt and nutmeg.
  • In a 8 quart saucepan, heat the Ghee on medium high heat. When the Ghee is hot, add the whole cumin, stirring until the seeds sizzle.
  • add the puree and stir. If it starts sticking turn down the heat. Stir until puree is golden, and most of the moisture has evaperated.
  • Add the chicken, stir fry until chicken turns golden brown.
  • Add the spice mixture, and stir until they start to give a fagrance.
  • Add sour cream, stirring constantly.
  • Bring to a boil and reduce heat to the lowest setting possible. Cover tightly, and cook for 30 minutes until the chicken is tender.
  • Before serving, sprinkle almonds, and then fresh cilantro on the curry.
  • Serve hot over basmati rice.
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