I have tasted this gingelly oil chicken kurma at one of my friend's place and my better half have completely fallen in love with this delectable dish..Back home, i called my friend and asked her about her chicken kurma and she told that she prepared with gingelly oil along with a home made grounded paste made with shallots, poppyseeds, curry leaves, red chillies, cumin seeds and peppercorns with grated coconut...I have noted everything like a student and i tried out last weekend for our lunch this droolworthy chicken kurma which was really spicy, delicious and tasted too good quite completely a new dish when compared with our usual chicken kurmas, the gingelly oil used in this kurma enhanced the flavour and really changed the taste of this dish..Easy to prepare and i can definitely say that this chicken kurma is truly a feast for chicken lovers and we enjoyed having with hot rice and roti..
15nos Chicken pieces
1cup Yogurt
1tbsp Coriander powder
Salt
Marinate the chicken pieces with yogurt and coriander powder with enough salt atleast for 6hours or overnite..
2nos Whole spices (bayleaves, cinnamon sticks, cloves, cardamom)
2nos Onions (chopped)
2nos Tomatoes (chopped finely)
1tsp Ginger paste
1tsp Garlic paste
Salt
1/4cup Gingelly oil
To Grind:
5nos Dry red chillies
1tsp Cumin seeds
1tsp Fennel seeds
1tsp Peppercorns
1tbsp Poppyseeds
10nos Shallots
1/4cup Grated coconut
5nos Curry leaves
Grind all the ingredients from the list to grind as fine thick paste and keep aside...heat the gingelly oil and fry the whole spices until they turns brown, add immediately the chopped onions, chopped tomatoes, ginger-garlic paste and saute everything until the raw smell goes away..
Add now the marinated chicken pieces and saute until the chicken pieces get half cooked, now add the grounded paste and cook everything in simmer until the oil gets separates, add enough water and cook everything until the chicken pieces get well cooked...serve hot..
Enjoy this delicious chicken kurma with rice and rotis..
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