Chicken Khuri Recipe

Name: Chicken Khuri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg chicken, cut into small pieces; 2 tablespoons gram flour; 1 large onion, finely chopped; 2 cups low-fat plain yogurt, beaten; 1 1/2 teaspoons coriander powder; 1 teaspoon cumin powder; 1/4 teaspoon turmeric powder; 1 tablespoon ginger-garlic paste; 4 tablespoons oil; 1/4 teaspoon garam masala powder; 1 tablespoon ghee; 1/4 teaspoon methi seeds; 3 -4 red chilies; 1/4 teaspoon cumin seed; salt; To be ground into a paste; 4 teaspoons roasted sesame seeds; 2 tablespoons fresh coconut, grated; 8 -10 pistachios; 8 -10 almonds; 4 -5 green chilies

Servings: persons

1/2 kg chicken, cut into small pieces
2 tablespoons gram flour
1 large onion, finely chopped
2 cups low-fat plain yogurt, beaten
1 1/2 teaspoons coriander powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
1 tablespoon ginger-garlic paste
4 tablespoons oil
1/4 teaspoon garam masala powder
1 tablespoon ghee
1/4 teaspoon methi seeds
3 -4 red chilies
1/4 teaspoon cumin seed
salt
To be ground into a paste
4 teaspoons roasted sesame seeds
2 tablespoons fresh coconut, grated
8 -10 pistachios
8 -10 almonds
4 -5 green chilies

1
Heat oil in a skillet.
2
Saute the onion in it till it turns light brown.
3
Add ginger-garlic pastes and saute till the raw smell is gone.
4
Add turmeric, corriander, cumin, garam masala powders and salt.
5
Fry well.
6
Now, add the chicken pcs.
7
Stir-fry, allowing the spices to blend with the chicken.
8
Fry until the chicken is nicely browned.
9
Cook for 15-20 minutes on low flame.
10
Put the yoghurt in a bowl.
11
Add gramflour, 1/2 cup water and the ground paste to it.
12
If the mixture is too thick, you can add some more water.
13
Add the yoghurt mixture to the chicken.
14
Bring to a boil on low flame, stirring all the time, to prevent curdling.
15
By now, the chicken will be tender.
16
Check for this.
17
If not, then cook for a few more minutes on low flame.
18
Just before serving, prepare the following seasoning:
19
Heat ghee in a pan.
20
Add methi seeds, cumin seeds and red chillies.
21
Once these stop sizzling, toss this mixture into the chicken.
22
Stir well and serve hot with rotis, naan or parathas.

1646

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1/2 kg chicken, cut into small pieces, 2 tablespoons gram flour, 1 large onion, finely chopped, 2 cups low-fat plain yogurt, beaten, and more.

Yes, Chicken Khuri 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.

That's it — enjoy your meal!

Chicken Khuri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions