talkistania

Chicken Khorma with Bagaara Khaana

Ingredients

For the khorma

1 chicken

5-6 large tomatoes, peeled and sliced

10 green chilies, halved and split

1/2 lemon

almonds, handful

cashew nuts, handful

chana dal, 1 tbsp

dry coconut flakes, 1 tbsp

olive oil, 5-6 tbsp

salt, 1.5 tbsp

red chili powder, 1 tbsp

turmeric, a pinch

garam masala (a mixture of ground spices commonly used in Subcontinental cooking, like cumin, cardamom, pepper corns, cloves and cinnamon), 1 tsp

ginger-garlic paste, 2 tbsp

yoghurt, 4 cups

chicken stock (less salt), 1 cube

 

For the rice

basmati rice, 4 cups

1 small onion, thinly sliced

cinnamon, 1 stick

cardamom, 2-3 pods

mustard seeds, 1/2 tsp

cumin seeds, 1 tsp

olive oil, 1 tsp

 

Preparation Time: 10 min

Cooking Time: 20 min

Serves: 6-8

Accompaniments: Rice or flatbread. Goes well with Bagaara Khaana (a fragrant Hyderabadi rice dish, see below).

 

Method

Chicken Khorma

1. In a grinder, mix almonds, cashews, dal and coconut flakes and grind well into a powder.

2. Thaw the chicken well beforehand. The best parts of the chicken for this khorma are legs, wings and neck. Make diagonal sliced in the chicken pieces to absorb the juices well.

3. In a deep pan or cooking tray, lay the chicken pieces flat all over the bottom. Marinate the chicken in salt, red chili powder, turmeric, garam masala and ginger-garlic paste.

4. Add yoghurt and chicken stock. Spread the mixture of ground coconut and nuts evenly over the chicken. Mix well with hands.

5. Cover with olive oil.

6. Spread a layer of tomatoes over the chicken, followed by a layer of green chilies.

7. Cover and cook on medium for 10 min, stir and mix properly.

8. Cook on low for another 10min. Squirt lemon, mix and serve hot with rice or flatbread.

 

Bagaara Khaana (Seasoned Rice)

1. In a small pan, heat olive oil and add all spices and onions. Fry for 1 min, until onions start to golden.

2. Put rice in a rice cooker and immerse in water. Top with bagaar/ tadka and cook as usual.

Advertisements
This entry was published on August 22, 2012 at 20:39 and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: