Hyderabadi Chicken Korma

Ingredients (21)

• ·cup oil
• ·pieces cloves
• ·pieces cardamom
• ·tsp shahzeera
• ·piece cinnamon stick
• ·cup onions
• ·tbsp ginger-garlic paste
• ·salt
• ·tsp turmeric
• ·tsp red chilli powder
• ·korma paste
• ·cup plain yogurt
• ·cup water
• ·pieces chicken leg quarters
• ·cups water
• ·pieces fried cubed potatoes
• ·cilantro
• ·mint
• ·pieces green chillies
• ·tsp garam masala
• ·piece lemon

1. 1

   Heat ½ cup oil in a pot.

2. 2

   Add 2 cloves, 2–3 cardamom, ½ tsp shahzeera & a small cinnamon stick. Sauté till fragrant.

3. 3

   Add ¼ cup sliced onions + 3 tbsp ginger-garlic paste and cook till lightly golden.

4. 4

   Add salt to taste, ½ tsp turmeric & 1 tsp red chilli powder. Mix well.

5. 5

   Add the prepared korma paste (roasted peanuts, dry coconut, roasted onions & poppy seeds blended with ½ cup water).

6. 6

   Add ½ cup plain yogurt + ½ cup water. Stir continuously and cook till oil separates (10–15 mins).

7. 7

   Add 3 leg quarters chicken (cut into medium pieces) and 3 cups water. Bring to a boil, cover and cook on medium-low flame for 15 mins or till chicken is tender.

8. 8

   Check consistency and adjust water if needed. Add 2 fried cubed potatoes, cilantro, mint, 2–3 green chillies, 1 tsp garam masala & juice of ½ lemon. Mix well and let it come to a boil again.

9. 9

   Cook on medium flame for 5–7 mins, then on low for 5 mins till oil floats on top.

10. 10

    Serve hot with naan, rice or Hyderabadi Bagara Khana.