Hyderabadi Chicken Korma

Ingredients

• 0.333 cup roasted peanuts
• 0.5 cup roasted dry coconut (Desiccated coconut may be used instead.)
• 0.5 cup roasted onions (Roast with 1 tsp oil until the onions slightly change color.)
• 0.25 cup roasted poppy seeds
• 0.5 cup water (For grinding the roasted ingredients into a paste.)
• 1 tsp oil (For roasting the onions.)
• 0.5 cup oil (Use less if desired.)
• 2 cloves
• 2 cardamom pods (The source gives a range of 2–3 pods.)
• 0.5 tsp shahzeera (caraway seeds)
• cinnamon (One small stick.)
• 0.25 cup sliced onion
• 3 tbsp ginger-garlic paste
• salt (To taste.)
• 0.5 tsp turmeric powder
• 1 tsp red chilli powder
• 0.5 cup water (Added with the ground paste.)
• 0.5 cup plain yoghurt (Alternatively, use 1/2 cup yoghurt in the grinding paste and omit this yoghurt.)
• 3 chicken leg quarters (Cut into medium pieces.)
• 3 cup water (For simmering the chicken.)
• 2 potatoes (Fried and cubed.)
• cilantro (Amount not specified.)
• mint (Amount not specified.)
• green chillies (2–3 green chillies.)
• 1 tsp garam masala
• lemon juice (Juice of 1/2 lemon.)

Steps

1. 1

   Roast the onions for the paste in a pan with 1 tsp oil until they slightly change color. Roast the peanuts, dry coconut, and poppy seeds as specified, if they are not already roasted.

2. 2

   Combine the roasted peanuts, roasted dry coconut, roasted onions, and roasted poppy seeds with 1/2 cup water. Grind everything into a smooth paste and set it aside.

3. 3

   Alternatively, use 1/2 cup yoghurt in the ground paste and omit the yoghurt that is added later in the recipe.

4. 4

   Heat 1/2 cup oil in a pot. Use less oil if desired.

5. 5

   Add the cloves, cardamom, shahzeera, and small cinnamon stick. Sauté for a few minutes.

6. 6

   Add the sliced onion and ginger-garlic paste. Mix well, then cook for 2 minutes, until the onion browns slightly.

7. 7

   Add salt, turmeric powder, and red chilli powder, and mix them into the onion and spice mixture.

8. 8

   Add the reserved ground paste and mix it in well.

9. 9

   Add about 1/2 cup water and the plain yoghurt. Mix well.

10. 10

    Stir constantly and cook the mixture for 10–15 minutes, until the oil separates from the gravy.

11. 11

    Add the medium-cut chicken pieces and 3 cups water. Bring the mixture to a boil.

12. 12

    Cover the pot and cook over medium-low heat for 15 minutes, or until the chicken is tender.

13. 13

    Check the consistency once the chicken is cooked. Add more water if needed; the korma should not be too thick.

14. 14

    Add the fried, cubed potatoes, cilantro, mint, green chillies, garam masala, and lemon juice. Mix everything well and bring the korma to a boil again.

15. 15

    Cook over medium heat for 5–7 minutes, then reduce the heat to low and cook for another 5 minutes. The korma is done when the oil separates and rises to the top.

16. 16

    Serve with naan or rice. It is traditionally served in Hyderabad with bagara khana, a simply tempered rice, but plain rice also works well.

Notes

The author recommends an aluminum pot because it conducts heat quickly and makes the bhunai—cooking until the oil separates—faster. Stainless steel is preferable to nonstick, while aluminum works best. The source does not specify exact amounts for the cilantro, mint, green chillies, or additional water.

Nutrition per serving

• main
• South Asian
• Hyderabadi
• chicken
• curry
• gluten-free
• stovetop
• one-pot