Shahi Murg Kurma- A recipe from the vanitha Magazine

It sounds like a north Indian recipe ,this is a very rich nawabi dish with lots of flavor.As we are not adding any chilli powder in this recipe the curry will appear white in color.The gravy will be thick and rich with cashew paste.As it is prepared with a Nawabi taste rose petals and rose water is added as the ingredient.And before you think about how to make it prepare this long list of ingredients and make sure that they all are in your kitchen.Because it needs 22 basic ingredients.Thanks to Vanitha Magazine and Mr A.R Ghan to give this wonderful recipe.

Ingredients needed to make Shahi Murg Kurma

1.Chicken - 1 kg
2.Curd - 250 gm
3.Ginger paste - 2 table spoon
4.Garlic paste - 1 1/2 table spoon
5.Fried onion - 50 gm
6.Onion sliced in thin pieces - 100 gm
7.Green chillies slitted - 10 no
8.Nutmeg powder(jathikka) - 1 pinch
9.Mace powder (jathipathri)- 2 pinch
10.Pepper - 10 no
11.Green cardamom - 6 no
12.Black cardamom - 2
13.Cinnamon - 2 pieces
14.Bay leaf - 5 no
15.Cloves - 10 no
16.Ghee - 150 gm
17.Salt
18.Khus khus paste - 2 tsp
19.Cashew paste -- 2 tsp
20.Rose petals - 10 no
21.Rose water - 1 tsp
22.Coriander leaves

How to prepare shahi Murg Kurma


1. Clean and Cut the chicken in to small pieces.

2.Marinate the chicken pieces with curd,ginger paste,garlic paste,fried onion,sliced onion,green chillies,mace,nutmeg powder,pepper ,green and black cardamom,cinnamon,bay leaf,cloves,ghee and salt.Keep it for atleast 1 hour.

3.Cook the chicken pieces in a heavy bottom pan ,when it is almost cooked well add the cashew paste and khus khus paste to it.Mix it well and bring it to boil.

4.Add rose water and rose petal to it and mix it well.

5.Now the shahi kurma is ready to be served ,garnish it with chopped coriander leaves.

Hyderabadi Chicken Masala - Microwave Cooking

Serves - 5 to 6

Time - 22 mts

A hot and spicy chicken preparation with rich gravy from the city of Navabs.

Ingredients

1.Chicken - 800 gm

2.Onion - 2 cup chopped finely

3.Ginger and garlic paste - 2 tsp

4.Tomato puree - 1 cup

5.Green chillies - 2 to 3

6.Fresh Cream - 1/2 cup

7.Garam Masala Powder - 1 tsp

8.Ghee - 3 tsp

9.Red chilly Powder - 1 tsp

10.Saffron - 1/4 tsp(Dissolved in 2 tsp of water)

11.Salt and Pepper

For the Gravy

1.Blanched almonds - 8 to 10
2.Cashew Nuts - 8 to 10 (Soaked in Water)
3.Khuskhus - 1 tsp (Soaked in Water)
4.Water - 1/4 cup

How to make Hyderabadi Chicken Masala

1.In a microwave safe bowl add ghee,chopped onions,green chillies,ginger and galic paste,and tomato puree.And microwave covered for 10 mts and stir in between.

2.Add chicken pieces,grounded almond masala paste,red chilly powder,garam masala powder,1 cup of water,salt and pepper.Cook in microwave for 8 to 10 mts and stir in between.

3.Add cream and saffron and again cook it for 5 mts.........

Chicken Orange Mead

Ingredients For Chicken Orange Mead

1.Chicken - 1kg
2.Pepper powder - 1 tsp
3.Red chilly powder - 1 tsp
4.Orange juice - 2 tsp
5.Refined oil - 1 table spoon
6.Salt as needed

How to Make Chicken Orange Mead

1.Clean the chicken pieces and cut it into pieces.

2.Heat the oil in a pan and then add chicken pieces to it.Also add orange juice to it and cook the chicken pieces in it.

3.When the chicken pieces become cooked add red chilly powder,pepper powder and salt to it.

4.Cook it till the oil seperate out from the gravy.....................

Chatti Chicken Recipe from Vanitha Magazine

As the name indicates you have to cook the chicken in the chatti or earthen pot .That will bring the taste to curry.

Ingredients

1.Chicken - 1/2 kg
2.Turmeric powder - 1/2 tsp
3.Garam masala powder - 1 tsp
4.Pepper powder - 1 tsp
5.Grated coconut - 1 cup
6.Green chillies - 8
7.Ginger - 1 tsp
8.Garlic - 1 tsp
9.Cashew Nuts - 1 cup
10.Onion sliced - 1
11.Tomato Sliced - 1
12.Curry leaves
13.Coconut oil - 1/2 cup
14.Coriander leaves
15.Salt

Preparation

1.Cut the chicken in to small pieces,and wash it well.Then cook it with turmeric powder,garam masala powder,Pepper powder,Salt.

2.Grind the coconut ,green chillies,ginger,garlic and cashew nuts in to fine paste.

3.Take any kind of earthen pot or manchatti and heat the coconut oil in it.Add curry leaves to it.Then add the sliced onion to it and saute it well.When the onions become light brown in color add tomatoes to it and again saute it well.

4.To this add the grounded paste and mix it well.When it become almost done add the cooked chicken pieces to it.

5.And saute the cooked chicken pieces in the gravy till it becomes thick.

Serve it with chappathi or roti...........