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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
Prepare the Kurma Paste
Sauté Aromatics and Onions
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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.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 365.07 calories per serving with 32.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Simmer the Kurma
Finish and Garnish
Replace the chicken with 500g of mixed vegetables like potatoes, carrots, peas, and beans. Add the harder vegetables first, followed by the softer ones.
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.
For a nut-free version, substitute the cashew nuts with an equal amount of melon seeds (magaz) to achieve a similar creamy texture.
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.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and promoting satiety.
The use of curd (yogurt) in the marinade introduces beneficial probiotics, which can help maintain a healthy gut microbiome and improve digestion.
Cashew nuts provide monounsaturated fats, which are known to be heart-healthy and can help in managing cholesterol levels.
Spices like turmeric, ginger, and cinnamon contain powerful compounds with anti-inflammatory properties that can help combat oxidative stress in the body.
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.
Chicken Kurma can be part of a balanced diet. It's a good source of protein from chicken and healthy monounsaturated fats from cashews. However, it is also rich in calories and saturated fat from ghee, so it's best enjoyed in moderation.
The color of the kurma can darken if the onions are browned too much, if you use a dark-colored chili powder instead of Kashmiri chili powder, or if too much turmeric is added. Sautéing onions until just light golden is key.
Yes, you can. To compensate for the loss of creaminess and body, you can increase the number of cashews to 20-22 or add 2 tablespoons of melon seeds (magaz) to the paste.
To make the gravy thicker, simmer it uncovered for a few more minutes until it reduces to your desired consistency. To make it thinner, stir in a few tablespoons of warm water until you reach the right consistency.
Absolutely. Use the 'Sauté' mode for browning onions and chicken. After adding water and the paste, secure the lid and pressure cook on 'High' for 6-7 minutes. Allow for a natural pressure release for 5 minutes before a quick release.