Hyderabadi chicken korma Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 4.Add the marinated chicken and cook until it changes color. Then, add coriander powder, cumin powder, garam masala, and salt. Mix well.
• STEP 5.In a blender, blend cashews with water to make a smooth paste. Add this paste to the chicken and mix well.
• STEP 6.Cover the pan and cook on low heat for about 20-25 minutes or until the chicken is cooked through and the gravy thickens.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Marinating the chicken helps to tenderize it and infuse it with flavors.
• To make the gravy creamier, you can add a tablespoon of fresh cream or milk.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a richer flavor, you can add a teaspoon of saffron strands soaked in warm milk.

Storage and Serving

• Leftover Hyderabadi Chicken Korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the korma in a pan on low heat, adding a splash of water or broth to prevent it from drying out.
• Serve the Hyderabadi Chicken Korma with steamed rice, biryani, or naan bread for a complete meal.
• Garnish with chopped coriander leaves and serve hot for the best flavor.