Khuroos-e-Tursh

Name: Khuroos-e-Tursh
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 60 g/4 Tbs White Butter; ½ g/1 tsp Saffron; 15 ml/1 Tbs Milk; 10 leaves Mint; 5 g/1 tsp White Pepper powder; Salt; 50 g/3 Tbs Almond paste; 30 ml/2 Tbs Lemon juice; 200 g/¼ cups Onions; 2 Capsicum (medium size); 5 Green Chillies; 5 g/¾ tsp Black Cumin seeds; 50 g/3 Tbs Garlic paste; 50 g/3 Tbs Ginger paste; 225 g/1 cup Yoghurt; 12 Breasts of Chicken

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 20

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A tangy chicken delicacy, saffron flavoured and spiced with black cumin, popularly called Shahi Jeera or Royal Cumin in India.

Ingredients

12 Breasts of Chicken
225 g/1 cup Yoghurt
50

Asia
India
Main course
Gluten-free

Method

Preparation

THE CHICKEN: Clean, remove the skin, debone but retain the wing bones.

THE VEGETABLES: Peel, wash and cut onions into roundels to make rings. Remove stems, wash and cut capsicum into roundels, deseed. Remove stems, wash, slit, deseed and finely chop green chillies. Clean, wash and chop mint.

THE MARINATION: Hang yoghurt in muslin