Friday, February 25, 2011

Hyderabadi Chicken Korma

  • 1 lb Chicken
  • 1 1/2 cup Onion sliced
  • 1/2 cup Tomato chopped
  • 2 tbsp Ginger garlic paste
  • 4 tbsp Fresh cream
  • 8 Dry red chillies
  • 1 tbsp Poppy seeds
  • 8 Almonds
  • 6 Cashew nuts
  • 4 Cloves
  • 1" piece Cinnamon
  • 3 Cardamons
  • 4 tbsp Oil
  • Salt to taste

  1. In a mixie jar add red chillies, poppy seeds, almonds, cashew nuts, cloves, cinnamon and cardamons.
  2. Grind them all together with little water to a fine paste.
  3. Remove and keep aside.
  4. Now heat a pan add 1 tsp of oil and fry the onions until brown.
  5. Cool it and grind it to a smooth paste. Remove and keep aside.
  6. Wash the chicken and keep aside.
  7. Now heat a pressure cooker.
  8. When hot add oil and fry the grounded masala paste until brown.
  9. Now add tomatoes and ginger garlic paste and fry well.
  10. Add chicken pieces and saute for few minutes.
  11. Add the onion paste and mix well.
  12. Add salt and 1 cup water, close the lid and pressure cook for 2 whistles.
  13. Leave untouched until pressure is released.
  14. Now remove the lid, add fresh cream and mix well.
  15. Transfer to a bowl.
  16. Serve hot with parathas, naan, etc..

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