Chicken Khuri Recipes

Steps:

• Heat oil in a skillet.
• Saute the onion in it till it turns light brown.
• Add ginger-garlic pastes and saute till the raw smell is gone.
• Add turmeric, corriander, cumin, garam masala powders and salt.
• Fry well.
• Now, add the chicken pcs.
• Stir-fry, allowing the spices to blend with the chicken.
• Fry until the chicken is nicely browned.
• Cook for 15-20 minutes on low flame.
• Put the yoghurt in a bowl.
• Add gramflour, 1/2 cup water and the ground paste to it.
• If the mixture is too thick, you can add some more water.
• Add the yoghurt mixture to the chicken.
• Bring to a boil on low flame, stirring all the time, to prevent curdling.
• By now, the chicken will be tender.
• Check for this.
• If not, then cook for a few more minutes on low flame.
• Just before serving, prepare the following seasoning:.
• Heat ghee in a pan.
• Add methi seeds, cumin seeds and red chillies.
• Once these stop sizzling, toss this mixture into the chicken.
• Stir well and serve hot with rotis, naan or parathas.

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.