CHICKEN KURMA RECIPE<br><br>


Ingredients:<br><br>

  


1 kg chicken<br>
1 cup onions ( pyaj) (sliced)<br>
2 tblsp poppy seeds (khuskhus) (khuskhus)<br>
1 tblsp coriander seeds<br>
1 tsp cumin seeds<br>
1/2 cup coconut (narial) (scraped)<br>
1/2 cup yogurt<br>
2 cloves garlic (lasan)<br>
2 tsp ginger (adrak) paste<br>
3-4 green cardamoms<br>
3 tblsp oil (tel)<br>
salt (namak) to taste<br>
6 red chillies whole<br>
1/4 cup fresh cream (malai)<br>
  Chicken Korma <br><br>
 
Ingredients<br><br>
1 large red onion; 1/2 chopped, 1/2 sliced <br>
1 1-inch piece ginger, peeled and thinly sliced<br> 
2 cloves garlic, smashed <br>
1/2 teaspoon ground coriander<br> 
1 teaspoon ground cumin <br>
Kosher salt <br>
1/4 cup vegetable oil, plus more for brushing<br> 
3/4 pound ground chicken <br>
1/4 cup plain low-fat yogurt, plus more for garnish<br> 
1/4 cup frozen peas, thawed <br>
1/4 cup chopped fresh cilantro, plus more for garnish <br>
4 pocketless pitas <br>
Chopped cashews and/or hot sauce, for garnish (optional)<br><br>


Directions<br><br>
Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cup water.
 <br><br>
Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.
 <br><br>
Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired.<br><br>