Hydrabadi Chicken Korma

Name: Hydrabadi Chicken Korma
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg chicken on the bone (skinless and cut into medium pieces); 3 tbsp vegetable oil; 5 green cardamom pods; 2 bay leaves; 1 cinnamon stick; 2 black cardamom; 4 cloves (360 gms) white onions finely chopped; 2” ginger roughly chopped; 6 garlic cloves roughly chopped; 1 tsp mild chilli powder Pinch of turmeric powder; 2 tbsp greek yoghurt; 50 ml water; 100 gms cashewnuts soaked in warm water; as per taste Salt; as requried Coriander for garnish; Handful cashewnuts toasted and chopped for garnish

Non_veg Lovers @cook_18275657

Spiced chicken curry cooked with whole garam masala, turmeric and cashew nut paste

#thetravelexpress #nonveglovers @thetravelexpress @nonveglovers

Spiced chicken curry cooked with whole garam masala, turmeric and cashew nut paste

#thetravelexpress #nonveglovers @thetravelexpress @nonveglovers

Non_veg Lovers @cook_18275657

Spiced chicken curry cooked with whole garam masala, turmeric and cashew nut paste

#thetravelexpress #nonveglovers @thetravelexpress @nonveglovers

Spiced chicken curry cooked with whole garam masala, turmeric and cashew nut paste

#thetravelexpress #nonveglovers @thetravelexpress @nonveglovers

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Ingredients

4 servings

1 kgchicken on the bone (skinless and cut into medium pieces)
3 tbspvegetable oil
5 green cardamom pods
2bay leaves
1 cinnamon stick
2 black cardamom
4 cloves (360 gms)white onions finely chopped
2” ginger roughly chopped
6garlic cloves roughly chopped
1 tspmild chilli powder Pinch of turmeric powder
2 tbspgreek yoghurt
50 ml water
100 gmscashewnuts soaked in warm water
as per tasteSalt
as requried Coriander for garnish
Handfulcashewnuts toasted and chopped for garnish

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Steps

1

Mix the yoghurt with the chilli powder and turmeric powder in a bowl and set aside. Add the ginger and garlic to a blender with a little water and blend to a thick smooth paste. Set aside and in the same blender add the soaked cashewnuts with 100mls of the soaking liquid. Blend to a smooth fine paste and set aside.
2

In a heavy bottom, a large non-stick saucepan heats the oil over medium heat. Add the whole spices and fry for 2-3 seconds. Followed by the chopped onions; stirring well and continuing to fry for 16-18 minutes
3

As they begin to change color and brown add the chicken along with the ginger and garlic paste and fry for 5 minutes. Stir well making sure to seal the chicken pieces.
4

Add the yogurt spice mix and stir well coating the chicken pieces and continue to fry for 2-3 minutes. Add 50mls water, season to taste, and simmer over low heat for 20 minutes with the lid on. Make sure to stir halfway through the cooking process.
5

Now add the cashew nut paste and simmer for a further 5 minutes over low heat stirring continuously. Garnish with fresh coriander and cashewnuts. Serve with naan or pulao.