Hyderabadi Chicken Korma

Ingredients

Chicken – 750 gm cut into small pieces

Onion – 1 medium + 1 big sliced

Almonds – 5

Cashew nuts – 5

Grated coconut – 1/2 cup

Ginger-garlic paste – 3 tsp

Chilly powder – 1 1/4 tsp

Turmeric powder – 1/4 tsp

Garam masala – 3/4 tsp

Curd – 1 cup

Water – 3/4 cup

Salt – to taste

Oil – 3 tbsp

Ghee – 1 tsp

Coriander leaves – 3 tbsp chopped

Method

Powder the almonds and cashew nuts, keep aside.  Dry roast the grated coconut to a light brown color and powder it.  Heat 3 tbsp oil in a non-stick pan and fry 1 medium onion sliced.  Drain and keep aside.  Add 1 tsp ghee to the left over oil and fry 1 big onion sliced to a light brown color.  Add ginger-garlic paste and stir for a minute. Add chilly and turmeric powders, followed by powdered nuts and coconut powder.  Fry for a minute and add the curd, chicken pieces and salt.   Fry till it becomes thick.  Now powder the fried onion and add to the chicken.   Add 3/4 cup of water and mix well.  Cook covered on a medium flame till done.  Open the lid and simmer till the gravy is thick.  Add garam masala and coriander leaves.  Cook on a high flame for a minute and keep covered for 15 minutes before serving.  Serve lip-smacking ‘Hyderabadi Chicken Korma’ with nan, kulcha, batura, porotta, chapathi or pulao.  Enjoy with your loved ones!