Hyderabadi Korma Recipe
From Chicken Dishes Section
Hyderabadi Korma Dish
- 1 medium chicken, cut into 8 pieces
- 3 onions, sliced and fried till crisp
- 12 flakes lasan
- 1” piece adrak
- 6 red chillies
- 2 tomatoes, blanched and chopped
- 8 almonds
- 6 cashewnuts
- 1 tbsp khus khus
- 4 lavang
- 2 pieces dalchini
- 3 elaichi
- 2 tbsp mava, crumbled
- 2 pinches saffron, dissolved in ½ cup water
- 3 tbsp ghee or oil
- Salt to taste
Grind the following to a fine paste: almonds, khus khus, adrak, lasan, elaichi, dalchini and red chillies.
Heat the ghee and add the masala, then fry till ghee separates. Add tomatoes and fry a little before adding the chicken pieces, crushed fried onion and salt to taste.
Fry till ghee separates, then add 1 ½ cups warm water. When nearly done, add saffron and the mava. Simmer gently till chicken is nice and tender.
Serve hot.
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