Chicken Khuri

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1/2 kg chicken, cut into small pieces
• 2 tablespoons gram flour
• 1 large onion, finely chopped
• 2 cups low-fat plain yogurt, beaten
• 1 1/2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 1 tablespoon ginger-garlic paste
• 4 tablespoons oil
• 1/4 teaspoon garam masala powder
• 1 tablespoon ghee
• 1/4 teaspoon methi seeds
• 3 -4 red chilies
• 1/4 teaspoon cumin seed
• salt
• 4 teaspoons roasted sesame seeds
• 2 tablespoons fresh coconut, grated
• 8 -10 pistachios
• 8 -10 almonds
• 4 -5 green chilies

Recipe

• 1 heat oil in a skillet.
• 2 saute the onion in it till it turns light brown.
• 3 add ginger-garlic pastes and saute till the raw smell is gone.
• 4 add turmeric, corriander, cumin, garam masala powders and salt.
• 5 fry well.
• 6 now, add the chicken pcs.
• 7 stir-fry, allowing the spices to blend with the chicken.
• 8 fry until the chicken is nicely browned.
• 9 cook for 15-20 minutes on low flame.
• 10 put the yoghurt in a bowl.
• 11 add gramflour, 1/2 cup water and the ground paste to it.
• 12 if the mixture is too thick, you can add some more water.
• 13 add the yoghurt mixture to the chicken.
• 14 bring to a boil on low flame, stirring all the time, to prevent curdling.
• 15 by now, the chicken will be tender.
• 16 check for this.
• 17 if not, then cook for a few more minutes on low flame.
• 18 just before serving, prepare the following seasoning:.
• 19 heat ghee in a pan.
• 20 add methi seeds, cumin seeds and red chillies.
• 21 once these stop sizzling, toss this mixture into the chicken.
• 22 stir well and serve hot with rotis, naan or parathas.