Spoon Fork And Food

HYDERABADI MURG KORMA / HYDERABADI ROYAL CHICKEN CURRY

Course

main course

Cuisine

hyderabadi

Prep Time

20 minutes

Cook Time

45 minutes

Servings

serving

Ingredients

1/2 kg Chicken BoneBoneless
2 cups curd Thick
4 Onion – medium chopped
2 tbsp Ginger paste
2 tbsp Garlic paste
6 – 7 Green chilli – slitted
1 1/2 tbsp Red Chilli powder
1/2 tbsp Turmeric powder
2 tbsp Coriander powder
1 tbsp Garam masala (freshly grounded)
4 tbsp Lemon juice
2 Bay leaf
1 inch Cinnamon – stick
4 Cloves
4 cardamom Green
2 cardamom Black
4 Black pepper corns
1 large pinch Saffron threads
1/2 cup Butter
Salt as needed

For roasted and ground masala :

10 Almonds
10 Cashew nuts
4 tbsp Poppy seeds
3 tbsp coconut Dessicated

For garnish :

Coriander (finely chopped)
Mint (finely chopped)

Course

main course

Cuisine

hyderabadi

Prep Time

20 minutes

Cook Time

45 minutes

Servings

serving

Ingredients

1/2 kg Chicken BoneBoneless
2 cups curd Thick
4 Onion – medium chopped
2 tbsp Ginger paste
2 tbsp Garlic paste
6 – 7 Green chilli – slitted
1 1/2 tbsp Red Chilli powder
1/2 tbsp Turmeric powder
2 tbsp Coriander powder
1 tbsp Garam masala (freshly grounded)
4 tbsp Lemon juice
2 Bay leaf
1 inch Cinnamon – stick
4 Cloves
4 cardamom Green
2 cardamom Black
4 Black pepper corns
1 large pinch Saffron threads
1/2 cup Butter
Salt as needed

For roasted and ground masala :

10 Almonds
10 Cashew nuts
4 tbsp Poppy seeds
3 tbsp coconut Dessicated

For garnish :

Coriander (finely chopped)
Mint (finely chopped)

Instructions

Wash and drain the chicken and keep aside.
In a skillet dry roast the almonds, cashew nuts , poppy seeds and dessicated coconut. Cool and grind them into a fine paste and keep aside.
Similarly dry roast the finely chopped onions till golden in color and set to cool. Then grind it to make a fine paste and set aside.
Now take a large mixing bowl and add chicken with thick curd, ginger paste, garlic paste , red chilli powder , turmeric powder , saffron threads and lemon juice. Mix all together and leave for marinading in refrigerator for 1 hour.
After 1 hour heat butter in a large wok and add bay leaf. cinnamon stick, green and black cardamom, cloves and pepper corns and let them splutter.
Now immediately add the marinated chicken mix and give all a nice stir. As the curd has a tendency of leaving water so no need to add extra water to the chicken.
Add coriander powder and mix all well and let the chicken cook/bhuno in low flame till the butter starts oozing out from the sides of the wok.
Once the water released from the curd starts evaporating add roasted onion paste, adjust salt and mix together. Also add the grounded almond, cashew nuts, poppy seeds and dessicated coconut. Give a nice stir to the entire chicken and allow it to cook in slow flame. Do not keep the flames high as it may burn the masala. Keep adding lil water from the sides if you see the masala sticking to the wok.
The entire chicken cooking process may take 20-25mins. You can even adjust butter/oil from sides if needed as the korma should have a good amount of oil draining out.
Once the chicken is cooked and tender remove the wok from heat and garnish with finely chopped mint and coriander.
Serve hot with Naan , Chapatis, Plain rice or even Biryani !!!

Recipe Notes

[Note : Always add salt when the curd water is evaporated. If added before it may taste high later.]