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4 Oct 2011

HYDERABADI CHICKEN KORMA


Ingredients

1 medium Chicken
3 nos. Onions
12 nos. Garlic cloves
1 inch Ginger
6 nos. Red chillies
2 nos. Tomatoes
8 nos. Almonds
6 nos. Cashew nuts
1 tblsp Poppy seeds
4 nos. Cloves
2 pieces Cinnamon
3 nos. Cardamoms (green)
2 tblsp Khoya
2 pinches Saffron
1/2 cup Water
3 tblsp Ghee
As per taste Salt


How to make hyderabadi korma:
Slice the onions and fry till they are crisp.
Blanch and chop the tomatoes. Grind together the almonds, poppy seeds, ginger, garlic, cardamoms, cinnamon and red chillies.
Soak the saffron in 1/2 cup water and keep aside.
Heat ghee and add the ground masala and fry till ghee leaves the sides.
Add the chopped tomatoes and fry till slightly tender.
Add the chicken pieces, crushed fried onion and salt.
Fry till ghee separates, then add 11/2 cups warm water.
When nearly done, add saffron and crumbled mava.
Simmer gently till chicken is tender.
Serve hot.
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