Khoya Chicken

• 2 1/4 pounds chicken - cut into medium sized pieces
• 2 onion finely sliced - small or 1 large
• 2 tablespoons ginger garlic paste
• haldi /turmeric- a pinch
• 250 khoya milk solids- gm
• 250 curd about gm
• green chillies slit
• coriander finely chopped - a large bunch
• coconut milk - milk from a medium sized coconut
• salt to taste
• oil
• chicken
• coconut milk
• coriander leaves

1. Khoya (milk solids) preparation - Boil about 1.5 litres full cream mail on low flame till all that remains was milk solids. The last 1/2 hour is most critical as constant stirring is required to ensure the residues do not get burnt.
2. Heat oil in a wok and fry the onions till pink & transparent.
3. Add the ginger-garlic paste and cook.
4. Add the chillies, chicken and turmeric. Stir well on medium flame. Cover and cook for about 10 minutes or till the chicken is golden brown in colour.
5. Add the curd and the khoya. Stir again.
6. Sprinkle 3/4 th of the chopped coriander and mix well.
7. Continue cooking till the chicken is almost done.
8. Pour in the coconut milk and stir. Cook for 5-6 minutes.
9. Garnish with coriander leaves.
10. Serve with steamed rice, Roti, Paratha, Naan.

chicken, onion, ginger garlic, milk, curd, green chillies, coriander, coconut milk, salt, oil, chicken, coconut milk, coriander leaves

Taken from www.yummly.com/recipe/Khoya-Chicken-1661629 (may not work)