Name: Indian Chicken Korma Recipe, Hyderabadi
Yield: 4 -5
Ingredients: 1 chicken (cut into small pieces); 4 onions (sliced); 2 teaspoon ginger garlic paste; whole garam masala (1 bay leaf, 1 inch stick cinnamon, 2 cardamon, 2 cloves, 1 teaspoon shahi jeera, 1 teaspoon cumin seeds); 1 teaspoon chili powder; 1 teaspoon coriander powder; 2 to matoes (finely chopped); 2 cups yogurt; 1/4 cup cashew nut (powdered); salt to taste; handful of mint and coriander leaves; 3 tablespoon oil or ghee

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Indian Chicken Korma Recipe, Hyderabadi. A delicious and tasty korma recipe which is both easy and tasty.

Indian Chicken Korma Recipe, Hyderabadi- How to make Chicken Korma Recipe or Murgh Korma

Please don’t be alarmed by the elegant look of the dish. I assure you that making Indian Chicken Korma Recipe, Hyderabadi is a very simple process. Whether it was chicken korma or mutton korma, it was often made at our home. My mom used to make delicious korma dishes.

I think more than the method or ingredients, her love used to give her recipes the unique taste. She used to cook with so much passion that it used to reflect on her dishes. Some food evoke the memories of childhood and your loved ones. Indian Chicken Korma Recipe, Hyderabadi is one such recipe for me.

Ammi used to make such delicious chicken korma that we used to devour it as if we haven’t eaten for weeks. The amazing aroma while cooking the Indian Chicken Korma Recipe, Hyderabadi used to spread in the neighborhood like wildfire that no matter where we were, we used to line up like bees.

Ammi used to make this Chicken Korma more often with roti than rice, whereas Mutton Korma was reserved for Khichdi and Plain Rice. Simple to make and amazing to taste. Flavorsome and awesome. That was my Mom’s Chicken Korma.

One of the greatest part of being a parent is that you get to experience part of your childhood through your kids. Our past memories and their future memories, a fusion of experiences, indeed.

This is authentic and traditional Indian Chicken Korma Recipe, Hyderabadi. It tasted yum! The general ingredients are yogurt and tomato. For the rich flavor, cashews are added to the chicken korma. It’s a very mild, but not bland dish, that acts as an excellent ‘gateway’ curry to help someone acquire a taste for desi food, before moving on to the more spicer stuff. This Chicken or Murgh Korma is my version, but with so many different kormas out there, you’re more than welcome to experiment and try different flavours.

I haven’t used coconut as is generally used in Indian Chicken Korma Recipe, Hyderabadi. You can add cream if you want more rich flavor. Serve this hot over Basmati Rice or Chapathi or Paratha.

Let’s start how to make chicken korma recipe.

Ingredients for Indian Chicken Korma Recipe, Hyderabadi

1 chicken, cut into small pieces
4 onions, sliced
2 teaspoon ginger garlic paste
whole garam masala (1 bay leaf, 1 inch stick cinnamon, 2 cardamon, 2 cloves, 1 teaspoon shahi jeera, 1 teaspoon cumin seeds)
1teaspoon chili powder
1 teaspoon coriander powder
2 tomatoes, finely chopped
2 cups yogurt
1/4 cup cashewnut powder
salt to taste
handful of mint and coriander leaves
3 tablespoon oil or ghee

Method for Indian Chicken Korma Recipe, Hyderabadi

1. Clean the chicken and wash it with turmeric and wheat flour. This removes the raw smell from the chicken.
2. Heat oil in a pan and add green chili, garam masala and onion.
3. Fry the onion till brown and add ginger garlic paste.
4. Add tomatoes and cook till tender. Add chili powder, coriander powder and salt.
5. Add yogurt and mix well. Stir in the cashew powder gently, mixing it well.
6. Mix in the chicken and cover the lid and cook on low flame till the chicken is cooked.
7. Add coriander and mint leaves and serve hot.