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. 

SAAG MURGH / CHICKEN SAAGWALA

 Are you bored of the same old chicken curry recipe ? Let's dig into this outrageously delicious Chicken Saag. Palak Chicken / Chicken Saag is a popular Indian Chicken dish where chicken is cooked together with the fabulous combination of  freshly blanched spinach and tomato curry base until it becomes tender. Chicken Saag is creamy, flavorsome, nutrition- rich and healthy dish with some aromatic Indian spices and basic Indian spice powders where chicken soaks up all the flavour, paired with loads of greens. This is low carb recipe loaded with the goodness of spinach and contains no cream at all and still the dish tasts amazing."Saag" is a Punjabi term used for all green leafy preparations made either with Spinach, Fenugreek , Mustard, Dill or Collard leaves. Chicken Saag is an authentic Indian recipe made with fresh spinach leaves. This simple dish tastes amazing with any Indian flatbread like roti, fulka, naan and even taste delicious with jeera rice or plain rice.

 This recipe goes by many different names -  like Palak Chicken / Saag Chicken / Saag Murgh / Chicken Saagwala / Chicken Saag. Meat protein like chicken, mutton or fish is what most of the time goes perfect. You can choose any of these and pair it with saag of your choice. Personally, I don't like using boneless chicken into this recipe. So I have used regular chicken on bone cuts. But feel free to use boneless cut or chicken breasts if you like it. For vegetarians pairs amazing with paneer, white chana ( chole/ chickpeas ), soya and what not. If you love experimenting your food then try out various combinations of saag with different proteins. Chicken Saag makes delicious leftover lunches or dinners. In fact, my family enjoy this curry on the next day as this curry tastes more flavourful the next day.  So do try this easy - to - make yet intensely delicious and flavourful saagwala chicken and this recipe is going to become all time favourite in your food list. 

INGREDIENTS :

1 kg Chicken

300 gm Spinach ( palak ) , blanched and pureed

For Marination -

250 gm Yogurt / Thick Curd

1/2 tablespoon Ginger Paste

1/2 tablespoon Garlic Paste

1 teaspoon Green Chilli Paste ( adjust accordingly )

3 medium size Onions paste ( see notes )

1 tablespoon Black Pepper Powder

Salt to taste

Whole Spices - 

2 Bay Leaves

8-10 Black Peppercorns

1 teaspoon Cumin Seeds

4 Cloves

4 Green Cardamom

1" Cinnamon stick

For Gravy - 

1-1/2 teaspoon Red Chilli Powder

1/2 teaspoon Turmeric Powder

2 teaspoon Coriander Powder

1 teaspoon Garam Masala Powder

2 tablespoon Tomato Puree

1/4 teaspoon Nutmeg Powder

1 teaspoon Lemon Juice

Salt to taste ( see notes)

 3 tablespoon Oil

2 tablespoon Ghee

For Garnishing -

Slit Green Chilli

chopped Coriander leaves

Ginger juliennes

METHOD :

For Marination -

STEP 1 - In a mixing bowl, add all the ingredients under title "For Marination " , mix well.

STEP 2 - Add washed chicken pieces and coat them well with the prepared marination.

STEP 3 - Cover and keep this in refrigerator for about 1 hour.

For making Spinach/ Palak Puree -

STEP 1 - While the chicken marinates, clean wash and trim the spinach leaves. 

STEP 2 - In a wok heat sufficient water and let it come to rolling boil.

STEP 3 - Add pinch of salt and spinach and 

let it cook for only 3-4 minutes.

STEP 4 - Take out the blanched spinach on a colander/ strainer / pour some tap water and immediately put it into an ice cold water.

STEP 5 - Cool it to room temperature. Then add it to mixer jar and blend until you have a smooth paste (puree).

For Gravy - 

STEP 1 -  Heat oil and ghee in a wide pan/ kadai.

STEP 2 - Add whole spices - bay leaf, cloves, cumin seeds, cardamom and cinnamon stick and let them fry until fragrant.

STEP 3 - Add marinated chicken pieces and cook it on high flame for 3-4 minutes. Stir it in between.

STEP 4 - Add turmeric powder, red chili powder, coriander powder and tomato puree. Give it a nice stir.

STEP 5 - Now, add 1/2 cup water, give it a mix, cover and simmer for 10-12 minutes.

STEP 6 - Give it a stir in between to avoid burning at the bottom.

STEP 7 - Add palak puree, garam masala powder, nutmeg powder and mix it well.

STEP 8 - Adjust the consistency and add extra water if required.

STEP 9 - Add lemon juice, salt (see notes ) and cook on medium heat for another 2-3 minutes or until cooked.

STEP 10 - Switch off the flame and garnish it with some chopped coriander, ginger juliennes and slit green chilli.

Serve it hot with any Indian bread / rice and enjoy.

NOTES : * As we have added salt while marination, check and add salt while cooking the gravy.

* Adjust chilli powder according to your liking.

* Original recipe asks for onion paste but in my recipe I have added sliced onions because I like the crunch. You can put onions both ways - paste or sliced.

* Gravy consistency should be as per your liking.

* Blanch spinach leaves, drain excess water and immediately transfer it to ice cold water.

* This will help to stop further cooking.

* Chicken Saag makes delicious leftover lunches or dinners. In fact, my family enjoy this curry on the next day as this curry tastes more flavourful the next day.

* So if you want to store for the next day, transfer the curry in a clean airtight box and refrigerate it. It will stays well for upto 4-5 days . Just re-heat it in the microwave and serve.