It has a rich and aromatic recipe of chicken kurma in Indian cuisine, which provides creamy and slightly spiced gravy. This delicacy combines tender chicken pieces with a range of fragrant spices and smooth nutty sauce for a very comforting, delicious dish for any event. In this preparation, boneless or bone-in chicken is cooked in an appetizing spice powder of ground coriander, cumin, garam masala, and turmeric. The rich base of this dish comes from yoghurt, coconut, or even cashew paste which gives the gravy this appetizing, creamy texture. Then come the saut ed onions, garlic, and ginger that form the foundation for the masala and allow further flavour enhancement as it helps to smoothen the sauce by blending its aromas. After the marinating and searing of the chicken, it begins to simmer gently in this rich gravy until it becomes soft and soaks up all the spices. Richening the flavour that kurma conveys is cream, coconut milk, and even ground nuts like almonds or cashews, which can be added, making it all palate-friendly, and the creamy, mildly spiced gravy seems to those who enjoy flavourfully aromatic dishes without extra heat. It's fantastic for family dinners and so many other occasions.

• 500 gms chicken
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• Salt
• 2 tbsp oil
• 1 bay leaf
• 4 clove
• 2 cardamom
• 1 inch cinnamon
• 2 onion
• 1 tbsp ginger garlic paste
• 1/4 cup coconut
• 10 cashews
• 1 tbsp poppy seeds
• 1/2 cup curd
• Coriander

• Start by marinating 500 gms of chicken pieces to enhance its flavour.
• Mix the chicken in a bowl with 1 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, and salt to taste. Simple marinade adds bright colour along with a mild spice kick to the chicken with tenderizing.
• Rest the chicken for about 15 minutes. Of course, marinating is the most important aspect of the cooking process, as it helps the spice penetrate the meat so that every bite becomes delicious.
• Now let the chicken marinate as you prepare the spices. Heat 2 tablespoons of oil in a deep pan or kadai over medium heat. You will add 1 bay leaf, 4 cloves, 2 cardamom pods, and a 1-inch cinnamon stick to this.
• The mixture of whole spices will mingle their essence into the oil, building the aromatic base for this dish. Saut the spices for about a minute, and let them release their essential oils.
• When the spices are fragrant, add 2 finely chopped onions to the pan. Stir the onions occasionally and saut until they are golden brown.
• This will take about 5-7 minutes. Onions make the gravy base and provide it with a rich texture and sweetness. Wait, as properly caramelized onions can make all the difference in the flavour.
• Now, add 1 tablespoon of ginger-garlic paste to the pan and saut it with onions so that all the raw smell goes away. It takes about 1 to 2 minutes.
• The flavour imparted by ginger-garlic is earthy and robust, soothing your tongue from the sweetness of onions as well as the richness of whole spices.
• After saut ing the ginger-garlic paste, it is time to add the marinated chicken to the pan. Increase the heat level high and cook the chicken for nearly 5 minutes, stirring often.
• That seals in the juices and lightens the browning of the chicken so that it locks down the flavours from the marinade.
• After 5 minutes, lower the heat to medium and add 1 cup of water, covering the pan. It should simmer gently until it becomes soft, about 15 to 20 minutes.
• Meanwhile, cook the rich, creamy paste, which will constitute the heart of the kurma. In a blender, grind together 1/4 cup fresh or desiccated coconut, 10 cashew nuts, and 1 tablespoon of poppy seeds.
• Be sure to rehydrate poppy seeds in water for 10 minutes before grinding, as it softens the seeds and hence makes the paste smoother.
• Mix everything into a smooth paste consistency using a little water if it seems too thick. This is what gives the kurma its nutty sweetness and creaminess.
• Add the coconut-cashew-poppy seed paste when the chicken is tender. Add 1/2 cup of whisked yoghurt as well to the pan. yoghurt gives a tangy richness that offsets the excessive sweetness of coconut and cashews.
• Reduce the flame, since high heat may curdle the yoghurt in the pan. Mix everything so well, ensuring that both the paste and yoghurt are perfectly combined.
• Let the chicken kurma simmer on low for about 10 minutes so the gravy gets thick along with the flavours melding together, and while that is doing its thing, stir it occasionally to prevent sticking.
• And if the gravy gets too thick, add in a little water to get the desired consistency.
• Once the gravy has thickened to your liking and the chicken has been cooked, add salt to the chicken kurma as needed.
• Garnish with chopped coriander leaves for a freshness and colour splash on the dish.
• The fresh coriander comes with a herbaceous note that cuts through the richness of the gravy.
• This fantastic recipe of chicken kurma must be served hot with some Indian flatbreads like naan, chapati, or paratha. Basmati or jeera rice also goes nicely with it.
• This comfortable meal—with savoury gravy and soft chicken—is great for special occasions or family dinners.