HYDERABADI CHICKEN KORMA

 Hyderabadi Chicken Korma Recipe is an authentic Indian style chicken korma made using rich ingredients using dry fruits and cooking the chicken until it is done. The korma recipe is always a creamy, juicy kind of a recipe as it needs rich ingredients into making it. This is a perfect recipe to make during occasions and festivals. The royal dish can be made with meat of your choice or even mix vegetables; here I’ve cooked the korma using Chicken.

 Chicken korma recipe here is made using onion paste, dry fruits paste and yogurt and is almost like a mughlai chicken recipe. The original/authentic Hyderabadi chicken recipe uses Cashewnuts. But you can replace it with sesame seeds and peanuts. This chicken recipe needs some patience to make the masala, deep fry the onions and slowly cooking the chicken for a long time.The fragrance in the recipe comes out through aromatic whole spices and garam masala, kewra water which totally lifts up the flavors in the dish. When tasting Hyderabadi cuisine, you’ll be left in no doubt why many Hyderabadi dishes that are now mainstream Indian dishes in most restaurants.

This chicken korma or chicken khurma is so delicious and tastes amazing with rice or bagara rice or pulao recipes. There are various ways to make Chicken korma and this recipe is one among them. Here chicken has been slowly cooked for good flavor with very few spices and masala paste.

Not only it is delicious but keep in mind whoever makes you this heavenly dish at home, they are sprinkling their own kind of special love. So enjoy and be thankful for small blessings, especially good food

Chicken korma can be made thick or thin depending on how one prefers to make the dish. I prefer to keep it medium and accordingly, water can be added. Chicken curries and chicken korma recipes can be made with many variations and making chicken dishes in every unique way is a delight for me. The chicken korma curry is rich, aromatic with full-bodied flavors and the potential to be a crowd-pleaser, it’s a dish you are going to love making over and over.The Mughlai cuisine is rich, spicy, aromatic and so popular among foodies and my absolute favorite.

The gorgeous Shahi Chicken Korma along with flat bread of choice and salad on side, for that perfect dinner.

📌📌 Watch the video recipe here 👇👇

 https://youtube.com/shorts/H-55nlSaWec?feature=share

INGREDIENTS : 

500-600 gm Chicken pieces  (I suggest the use of Chicken with bones like thighs or legs or whole chicken) ( see notes )

For Marination -

1 teapoon Salt

1 teaspoon Sugar

1 tablespoon Vinegar

Powder Spice Mix : 

3 tablespoon Coriander Powder

1 teaspoon Kashmiri Red Chilli Powder

2 teaspoon Yellow/Spicy Red Chilli Powder

1/2 teaspoon Cumin Seeds Powder 

Whole Spices :

1 teaspoon Black Peppercorns

1 small piece Cinnamon

5-6 Cloves

5-6 Green Cardamom

Other Ingredients :

4 Onions

1 Cup thick Curd

1 tablespoon Cashew Nuts

3 tablespoon Desi Ghee

1-2 teaspoon Garam Masala Powder

1-1/2 teaspoon Ginger- Ginger Paste

1/4 teaspoon Nutmeg Powder / जायफळ 

1 Mace/ जावित्री 

1 teaspoon Kewra Water

1 teaspoon Salt ( as per your taste )

METHOD :

For Marination -

STEP 1 - Let's start by cleaning and washing the chicken well. Pat dry and add to bowl.

STEP 2 - Add 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon vinegar and give it a nice mix.

Then add water  and mix well. 

STEP 3 - Cover and keep it in refrigerator for 1/2 an hour.

Other Preparations -

STEP 1 - While the chicken is marinating let's heat enough oil in kadai.

STEP 2 - Soak 1 tablespoon cashew nuts in hot water for 30 minutes. Keep it aside.

STEP 3 - Slice 4 onions and keep aside.

STEP 4 - When the oil is hot , add sliced onions and fry them until light brown in colour. Cool the onions completely.

STEP 5 - Add fried onions, cashew nuts in mixer pot with 1-2 tablespoon curd and grind them to make a smooth paste. Keep aside.

STEP 6 - Now in a small mixing bowl, add all the dry spice powders and mix well.

STEP 7 - On a bowl, keep a strainer and strain the remaining curd.

STEP 8 -  Then mix the spice powders mix in it and mix well and keep aside.

Let's Prepare Chicken Korma -

STEP 1- Heat a handi/ pressure cooker with desi ghee.

STEP 2 - Add the whole spices and cook until fragrant.

STEP 3 - Then add curd and spice mix in it and cook on medium flame for 4-5 minutes.

STEP 4 - Add some salt and keep stirring to avoid burning the masala.

STEP 5 - Add ginger-garlic paste and some ginger julliens , mix well and cook for 2-3 minutes until the raw smell vanishes. 

STEP 6 - Cover it and cook for 3-4 minutes and now after 3-4 minutes, you will see frothy texture on the surface. 

STEP 7 - Mix it, cover and cook for another 1-2 minutes. Make sure all the moisture from curd will disappear. 

STEP 8 - Then add fried onion- cashew nuts paste, mix it well.

STEP 9 - Now add garam masala powder, mix well.

STEP 10 - Add marinated chicken pieces and cook on high flame for 3-4 minutes with continuous stirring .

STEP 11 - Now add kewra water, nutmeg powder, mace and cover, cook for another 4-5 minutes.

STEP 12 - Add sufficient hot water. Cover the pan and let the chicken cook until tender and cooked through and the gravy with desired consistency is achieved. ( It will take almost 10-15 minutes on medium high flame. )Stir every 3-4 minutes to prevent the curry sticking to the bottom of the pan. 

STEP 13 - Check whether the chicken is cooked or not. If not then cook for another 4-5 minutes until chicken is fully cooked.

STEP 14 - Switch off the flame and keep it covered for next 10-15 minutes. 

STEP 15 - Hyderabadi Chicken Korma is ready to serve.

The Shahi Chicken Korma goes very well with naan, roomali rotis, paranthas, phulkas or even rice.

NOTES - * For best flavor,  it is better to use chicken cut with bones. The bones in the meat bring more flavour and that's how the authentic Hyderabadi chicken should exactly taste like.

* If you wish you make it with boneless chicken pieces, feel free to use it. You might want to reduce the cooking time as the boneless chicken needs lesser time to be cooked through.

* Korma paste is one of the key factors in achieving the traditional Korma taste. Follow the recipe for the best results, but feel free to use almonds to replace the cashews and store-bought fried onions instead of fresh onions. 

* Cooking the Chicken Korma on low-medium heat is like slowly simmering all the flavors together. This will allow the chicken to fully absorb the delicious blend of spices, onions, and nuts.

* You can add more chilli powder if you want it spicy. But don't let the spiciness over power that gorgeous taste and aroma of the curry.