Telangana

Hyderabadi chicken korma

Name: Hyderabadi chicken korma
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Hyderabadi
Ingredients: 2 large thinly sliced onion; 4 tbsp for the onions and masala cooking oil (vegetable oil); 750 g curry cut chicken, curry cut (bone in chicken, small pieces); 1 cup whisked curd (plain yogurt, natural yoghurt); 2 tbsp ginger garlic paste; 2 tsp red chilli powder (indian red chili powder); 2 tsp coriander powder (ground coriander); 1/4 tsp turmeric (ground turmeric); Salt, to taste; Cashews, about 15; 2 tbsp dry coconut desiccated coconut (unsweetened shredded coconut); 1 1/2 tbsp ghee; 4 cloves 4 cardamom, 1 inch cinnamon, 1 bay leaf whole spices; 2 slit green chilli; Water, about 3/4 cup; 1 tsp garam masala; a few drops kewra water; a few leaves mint leaves; a small handful coriander leaves (cilantro)

Browned onions, curd and cashew, braised slow. A dawat curry that dresses up without trying too hard.

75 minTime

41 gProtein each

mediumSpice

The Deccani braise3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

602kcal

41 gprotein

4 gfibre

75minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Onion2 large, thinly sliced

Cooking oil (vegetable oil)4 tbsp, for the onions and masala

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Curd (plain yogurt, natural yoghurt)1 cup, whisked

Ginger garlic paste2 tbsp

Red chilli powder (indian red chili powder)2 tsp

Coriander powder (ground coriander)2 tsp

Turmeric (ground turmeric)¼ tsp

Saltto taste

Cashewsabout 15

Desiccated coconut (unsweetened shredded coconut)2 tbsp dry coconut

Ghee1½ tbsp

Whole spices4 cloves, 4 cardamom, 1 inch cinnamon, 1 bay leaf

Green chilli2, slit

Waterabout 3/4 cup

Garam masala1 tsp

Kewra watera few drops

Mint leavesa few leaves

Coriander leaves (cilantro)a small handful

Method

7 steps

1Fry the sliced onions in the oil on medium heat until evenly deep golden. Lift out, drain and crush half; keep the oil.
2Mix the chicken with curd, ginger garlic paste, chilli powder, coriander powder, turmeric, salt and the crushed onions. Rest 30 minutes.
3Soak cashews and coconut in hot water for 10 minutes, then grind to a very smooth paste.
4Heat ghee with 1 tbsp of the onion oil. Crackle the whole spices and green chilli, then add the chicken and its marinade.
5Cook on medium, stirring, until the curd thickens and the oil starts to show. Then cover and cook on low.
6Stir in the nut paste and water. Simmer covered until the chicken is fully cooked with no pink near the bone and oil floats on top.
7Finish with garam masala, kewra, the rest of the browned onions, mint and coriander. Cover and rest for 5 minutes.

Serve it like this

Serve in a shallow bowl with a few crisp browned onions and mint on top, with sheermal, naan or plain rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hyderabadi chicken korma

Make it your way

Ingredients

Method

Make it a meal