Chicken Kurma
Tender chicken pieces simmered in a rich, creamy gravy made from cashews, coconut, and fragrant spices. This Mughlai classic is mildly spiced and pairs perfectly with naan or pulao for a royal feast.
For 4 servings
Marinate the Chicken
- In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
- Mix thoroughly to ensure each piece of chicken is well-coated.
- Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
Prepare the Kurma Paste
- Drain the soaked cashew nuts and poppy seeds.
- In a blender jar, add the drained cashews, poppy seeds, grated coconut, and green chilies.
- Add approximately 1/4 cup of water and blend to a very smooth, fine paste. Scrape down the sides as needed to ensure no coarse bits remain. Set aside.
Sauté Aromatics and Onions
- Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the whole spices: cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
- Add the finely sliced onions and sauté, stirring frequently, for 10-12 minutes until they are soft and turn a light golden color. Avoid browning them too much to maintain the kurma's pale hue.
Cook the Chicken
- Reduce the heat to low. Add the Kashmiri red chili powder and coriander powder. Stir for 30 seconds until fragrant.
- Add the marinated chicken along with the entire marinade to the pan.
- Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the chicken turns opaque and is sealed on all sides.
Simmer the Kurma
- Stir in the prepared kurma paste and cook for 3-4 minutes, stirring continuously, until the paste is fragrant and you see oil beginning to separate at the edges.
- Pour in 1 cup of water and add the remaining 0.75 tsp of salt. Stir well to combine everything into a smooth gravy.
- Bring the gravy to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 12-15 minutes, or until the chicken is tender and the gravy has thickened to your desired consistency.
Finish and Garnish
- Turn off the heat. Stir in the garam masala and the optional kewra water for a final touch of aroma.
- Let the kurma rest for 5-10 minutes to allow the flavors to meld.
- Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use bone-in chicken pieces; you may need to increase the simmering time by 5-7 minutes.
- 2Soaking the cashews and poppy seeds in warm water is crucial for making a smoother, creamier paste.
- 3Do not over-brown the onions. A light golden color is perfect to maintain the signature pale, creamy look of the kurma.
- 4For an extra royal touch, you can add a tablespoon of fresh cream or a few strands of saffron (soaked in warm milk) at the end.
- 5This kurma tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Vegetarian
Replace the chicken with 500g of mixed vegetables like potatoes, carrots, peas, and beans. Add the harder vegetables first, followed by the softer ones.
PaneerPaneer
Use 400g of paneer cubes instead of chicken. Lightly pan-fry the paneer before adding it to the gravy in the last 5 minutes of simmering to keep it soft.
Nut FreeNut-Free
For a nut-free version, substitute the cashew nuts with an equal amount of melon seeds (magaz) to achieve a similar creamy texture.
SpicierSpicier
Increase the number of green chilies in the paste or add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and promoting satiety.
Supports Gut Health
The use of curd (yogurt) in the marinade introduces beneficial probiotics, which can help maintain a healthy gut microbiome and improve digestion.
Rich in Healthy Fats
Cashew nuts provide monounsaturated fats, which are known to be heart-healthy and can help in managing cholesterol levels.
Anti-inflammatory Spices
Spices like turmeric, ginger, and cinnamon contain powerful compounds with anti-inflammatory properties that can help combat oxidative stress in the body.
Frequently asked questions
One serving of this Chicken Kurma (approximately 1 cup or 265g) contains an estimated 420-480 calories, depending on the fat content of the chicken and curd used.