Chicken Curry A La Mussoorie Recipe

Name: Chicken Curry A La Mussoorie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, chopped; 4 garlic cloves; 1 tablespoon fresh ginger, chopped; 2 tablespoons water; 3/4 cup ghee; 1 teaspoon whole cumin seed; 1 teaspoon ground turmeric; 1/4 teaspoon coriander powder; 6 cardamom seeds, crushed; 1 cinnamon stick, crushed; 2 bay leaves; 1 teaspoon salt; 1 pinch nutmeg; 2 frying chickens, cut up; 1 pint sour cream; 2 tablespoons blanched slivered almonds; 1 cup cilantro, chopped

Servings: persons

2 medium onions, chopped
4 garlic cloves
1 tablespoon fresh ginger, chopped
2 tablespoons water
3/4 cup ghee
1 teaspoon whole cumin seed
1 teaspoon ground turmeric
1/4 teaspoon coriander powder
6 cardamom seeds, crushed
1 cinnamon stick, crushed
2 bay leaves
1 teaspoon salt
1 pinch nutmeg
2 frying chickens, cut up
1 pint sour cream
2 tablespoons blanched slivered almonds
1 cup cilantro, chopped

1
Puree the onions, garlic, ginger and water in a blender.
2
In seperate bowl, mix together the tumeric, cayenne pepper, cumin, coriander, cardamon, cinnamon, bayleaves, salt and nutmeg.
3
In a 8 quart saucepan, heat the Ghee on medium high heat. When the Ghee is hot, add the whole cumin, stirring until the seeds sizzle.
4
add the puree and stir. If it starts sticking turn down the heat. Stir until puree is golden, and most of the moisture has evaperated.
5
Add the chicken, stir fry until chicken turns golden brown.
6
Add the spice mixture, and stir until they start to give a fagrance.
7
Add sour cream, stirring constantly.
8
Bring to a boil and reduce heat to the lowest setting possible. Cover tightly, and cook for 30 minutes until the chicken is tender.
9
Before serving, sprinkle almonds, and then fresh cilantro on the curry.
10
Serve hot over basmati rice.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 medium onions, chopped, 4 garlic cloves, 1 tablespoon fresh ginger, chopped, 2 tablespoons water, and more.

Yes, Chicken Curry A La Mussoorie falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry A La Mussoorie

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