Creamy Hyderabadi Shahi Chicken Korma
Creamy Hyderabadi Shahi Chicken Korma is a rich and flavorful dish that originates from the royal kitchens of Hyderabad, India. This dish is known for its aromatic spices, creamy texture, and indulgent taste.
Ingredients
- 1 kg chicken, cut into pieces
- 1 cup yogurt
- 1 cup cream
- 2 onions, finely chopped
- 4-5 green chilies, slit
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp ground cardamom
- 1/2 cup cashew nuts, soaked
- 1/4 cup almonds, blanched and peeled
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup mint leaves, chopped
- Salt to taste
- 2 tbsp ghee (clarified butter)
- 2 tbsp oil
Instructions
- Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, and salt. Let it sit for 30 minutes.
- In a blender, grind the soaked cashew nuts and blanched almonds into a smooth paste.
- Heat ghee and oil in a pan, add the chopped onions, and sauté until golden brown.
- Add the marinated chicken and cook until the chicken is tender.
- Stir in the ground nut paste, red chili powder, garam masala, and cardamom powder. Cook for a few minutes.
- Pour in the cream and mix well. Simmer for 5-7 minutes.
- Garnish with chopped coriander and mint leaves. Serve hot with naan or rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pan Blender Knife Cutting board
Tools
Serving bowls Spatula Measuring cups and spoons
Serving suggestions
Serving suggestions: Creamy Hyderabadi Shahi Chicken Korma pairs well with steamed basmati rice or naan bread.
Tips & tricks
Tips: Adjust the spice levels according to your preference. You can also add a dollop of ghee before serving for extra richness.
Cost
$25