Ingredients for Hyderabadi Chicken Korma Recipe

500 gms Chicken

1 Tbsp Ginger Garlic Paste

1 Tsp Lemon Juice

Salt to taste

3 Tbsp Peanuts

4 Green Cardamom

4-5 Almonds

1Tbsp Poppy Seeds

1 Tbsp Desiccated Coconut

4 Tbsp Curd

1 Fried Onion

3 Green Chillies

Coriander Leaves

4-5 Tbsp Oil

2 Cinnamon

4 Cloves

1 Black Cardamom

1 1/2 Tbsp Kashmiri Red Chilli Powder

1/2 Tsp Turmeric Powder

2 Tbsp Water

1 Cup water

Garnish with Coriander & Mint Leaves

1/4th Tsp Garam Masala Powder

Steps for Hyderabadi Chicken Korma Recipe

1. Marinate 500gms Chicken with Ginger Garlic Paste, Lemon Juice and Salt. Keep it aside for half an hour.?

2. Heat the pan and put Peanuts, Green Cardamom, Almonds, Poppy Seeds, Desiccated Coconut. Roast all the ingredients for 3-4 minutes.

3. In a mixer grinder put all the roasted ingredients, Curd, Fried Onion, Green Chillies and Coriander Leaves. Grind everything in a fine paste.

4. Heat 4-5Tbsp Oil add Cinnamon, Cloves, Black Cardamom and marinated Chicken. Fry the chicken for 3- 4 minutes until it gets slightly brown spots.

5. Add Kashmiri Red Chilli Powder, Turmeric Powder and Water. Cover and let it cook for 5-7 minutes on low flame.

6. After 7 minutes add grinded paste and 1 cup water in the chicken. Mix everything well and let the gravy boil on high flame.

7. Cover it with the lid and let it cook for 15 minutes on low flame. Keep checking the chicken gravy occasionally so that it does not stick to the bottom.

8. After 15 minutes the Chicken is cooked properly and oil is separated too. The gravy consistency is neither thick nor watery.

9. Garnish the gravy with Coriander Leaves & Mint Leaves. Lastly add Garam Masala Powder and mix well. Cook for 1-2 minutes.

10. Serve hot Hyderabadi Chicken Korma with Parathas.