Chicken Khubani | Apricot Chicken

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This delicious chicken recipe is cooked with flavourful apricot that enhances the aroma and gives the curry a natural sweetness. The mix of Indian spices makes it mildly spicy – enjoy the taste of a chicken curry recipe with a rite amount of natural sweetness & health benefit from the apricot! The flavors will never let you down.

Recipe Facts

Servings

4

Prep time

10

Cook time

40

Calories

396

Recipe Card

Chicken Khubani | Apricot Chicken

Course: Chicken, Main CourseCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

396

kcal
Total time

50

minutes

Ingredients

  • 12 Apricot soaked

  • 2 tbsp Cooking oil

  • 2 tbsp Butter

  • 1 pc Bay leaf

  • 1 pc Cinnamon stick

  • 6 Black peppercorns

  • 5 Cloves

  • 1 Star anise

  • 3 Green cardamom

  • 1 Onion chopped

  • 1 tbsp Ginger garlic paste

  • 1 Tomato chopped

  • 1 tsp Salt

  • 1/2 tsp Turmeric powder

  • 1/2 tsp Cumin powder

  • 1 tsp Coriander powder

  • 500 gm Chicken

  • 1/2 tbsp Vinegar

  • 1/2 tsp Garam masala powder

  • 3 pc Green chili chopped

  • 2 tbsp cooking cream

Directions

  • Into a grinder, add dry apricots (soaked overnight) 6 pc, water 3 tsp (leftover from soaked apricot), and grind it to make an apricot paste.
  • Into a heating frying pan, add cooking oil 2 tbsp, butter 2 tbsp, bay leaf 1 pc, cinnamon stick 1 pc, black peppercorns 6 pcs, cloves 5 pcs, star anise 1 pc, green cardamom 3 pcs, chopped onion 1 pc, and fry the onions on high heat till light golden.
  • Now, add ginger garlic paste 1 tbsp and let it cook until the raw smell goes.
  • Add chopped tomato 1 pc and fry for about 2-3 minutes on medium to high heat.
  • Add salt 1 tsp, turmeric powder 1/2 tsp, cumin powder 1/2 tsp, and coriander powder 1 tsp – cook 3 – 4 minutes until tomatoes get soft.
  • Add the prepared apricot paste and let it cook for about 2-3 minutes on medium heat.
  • Add chicken 500 gm and let it roast for about 5 minutes on high heat.
  • Add the remaining soaked full apricot 6 pcs along with soaked water 1/2 cup.
  • Add vinegar 1/2 tbsp and cover with a lid – let it cook for about 12-15 minutes on medium to high heat.
  • Open the lid and add garam masala powder 1/2 tsp, chopped green chilies 3 pcs, cooking cream 2 tbsp – give it a quick boil 1 – 2 minutes on high heat and serve it hot with chapati or rice.

Recipe Video

Notes

  • Remove the seeds from apricot before adding it into the pot or buy seedless.
  • You can add a little bit of water to increase the curry content.
  • 3. You can also use fresh apricot if you want to.

Nutrition Facts

Nutrition Facts

4 servings per container


Calories396

  • Amount Per Serving% Daily Value *
  • Total Fat 17.7g 28%
    • Saturated Fat 5.6g 28%
  • Cholesterol 100mg 34%
  • Sodium 728mg 31%
  • Amount Per Serving% Daily Value *
  • Potassium 595mg 17%
  • Total Carbohydrate 30.7g 11%
    • Dietary Fiber 3.9g 16%
    • Sugars 14.8g
  • Protein 28.7g 58%
  • Calcium 4%
  • Iron 11%
  • Vitamin D 20%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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