Hyderabadi shahi murgh korma | White Chicken Kurma recipe

Hyderabad makes me nostalgic.Today sharing a mughlai chicken korma recipe which is truly royal ,fragrant rich & yes also delicious

If you are a person who likes to taste delicious food than this one is definetely for you




White Chicken Korma is one of the many dishes of the Great Hyderabadi cuisine. Hyderabadi Cuisine is slightly sour, hot and richly endowed with nuts and spices. Traditional Hyderabadi dishes are cooked in original ‘Ghee’. Cooking in low heat, in ‘Dum’ is another specialty of this cuisine, which is another cause of its rich aroma.

Ingredients:

400 gms  Bone /Boneless Chicken
1.5  cup Plain Yogurt
1   tbsp Ginger Paste
1   tbsp Garlic Paste
1/2 tbsp  Red chili powder
1/2 tbsp Turmeric Powder
1   tbsp Garam Masala
2   tbsp  Lemon juice
1 inch Cinnamon stick
2  Cloves 
2 Green Cardamom
4 Black Peppercorns
1 big pinch Saffron threads
3 Green Chilli (finely chopped)
Salt to taste
1/2 cup ( Oil+ ghee) 

Masala to be roasted & grind in mixer

2 Onions  (finely chopped)
1/2  cup  - 8-10 Ground Almonds Powder
1/2 cup/ 8-10  Cashew nuts Powder
2 tbsp  Poppy seeds (khus khus)
2 tbsp Desiccated Coconut 

For Garnish 

Coriander (finely chopped)
Mint (finely chopped)





Method

1.Wash the chicken and drain well. 

2.In a large kadhai dry Roast poppy seeds,coconut,almond, cashew nuts one by one separately  for 1 minute-or till slightly darker in colour keep aside.grind all of them to a smooth paste



3.Then dry roast the onion  till they are slightly soft and golden in colour and grind onion to a smooth paste.

onion paste left & cashewnut poppyseeds paste

4.Now marinate raw chicken with ginger and garlic paste, red chilli powder, turmeric powder, green chilli, Garam masala powder,saffron, lemon juice,Plain Yoghurt

5 now mix coriander leaves, mint leaves with chicken.

6.Cover the bowl with a plastic wrap and allow it to marinate for minimum 1/2 an hour in the refrigerator.

7. In a non-stick pan add 1/4 cup oil at medium heat minute.Add the chicken pieces and stir fry for 5- 10 minutes till chicken pieces are cooked 90% keep them aside.




8.Now in same pan add remaining oil & butter Add cinnamon stick, cardamom,black peppercorns, Cloves Let it splutter and fry

Now add onion paste prepared in step 3  & saute till oil starts to leave the sides. Add cashewnut paste after 5 minues & mix well . Next add cooked chicken pieces .Now add  1/2 cup water leave it for low heat covered with lid till the thin layer of oil appears on the bottom surface.Now add salt to taste,stir often to prevent masala burning,if required,sprinkle a little water from time to time prevent the masala from burning.


9. Do not cook on a high heat,cover the pan & let chicken cook till done.

10.Garnish with fresh coriander leaves or mint leaves,lemon wedges & onion rings

11.ServE dish with Naan , Basmati rice, Hyderabadi baghara rice or Tanduri roti