Chicken Khuri

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READY IN: 1hr 10mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a skillet.
  • Saute the onion in it till it turns light brown.
  • Add ginger-garlic pastes and saute till the raw smell is gone.
  • Add turmeric, corriander, cumin, garam masala powders and salt.
  • Fry well.
  • Now, add the chicken pcs.
  • Stir-fry, allowing the spices to blend with the chicken.
  • Fry until the chicken is nicely browned.
  • Cook for 15-20 minutes on low flame.
  • Put the yoghurt in a bowl.
  • Add gramflour, 1/2 cup water and the ground paste to it.
  • If the mixture is too thick, you can add some more water.
  • Add the yoghurt mixture to the chicken.
  • Bring to a boil on low flame, stirring all the time, to prevent curdling.
  • By now, the chicken will be tender.
  • Check for this.
  • If not, then cook for a few more minutes on low flame.
  • Just before serving, prepare the following seasoning:
  • Heat ghee in a pan.
  • Add methi seeds, cumin seeds and red chillies.
  • Once these stop sizzling, toss this mixture into the chicken.
  • Stir well and serve hot with rotis, naan or parathas.
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