Tangy Hyderabadi Chicken Korma Recipe

About this recipe

Tangy Hyderabadi Chicken Korma is a delightful Indian dish that combines succulent chicken pieces with a rich, creamy, and tangy yogurt-based gravy, infused with aromatic spices and a hint of sweetness from cashews. This dish strikes a perfect balance of flavors, offering a medium spice level suitable for most palates. Ideal for dinner, it pairs wonderfully with naan, parathas, or steamed rice, offering a protein-packed meal that supports muscle gain and satisfies your taste buds after a long day.

Ingredients

• - Chicken Breast
• 500 g Onion
• 400 g Curd
• 200 ml Ghee
• 200G Adrak Lasun Paste (200g)
• - Coriander Powder
• 20 g Cinnamon
• 100 g Garlic
• 20 g Cardamom Green
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Marinate the chicken with yogurt, turmeric powder, red chili powder, and 1/2 tsp salt. Set aside for 30 minutes.
2. 2. Heat ghee in a deep pan over medium heat. Add cardamom, cinnamon, and cloves, and sauté for 30 seconds until aromatic.
3. 3. Add the sliced onions and sauté until golden brown, about 10-12 minutes. Stir in the ginger-garlic paste and cook for another minute.
4. 4. Mix in the coriander powder and cashew paste, and cook for 2-3 minutes, ensuring the mixture is well combined.
5. 5. Add the marinated chicken and cook on medium heat for 10 minutes, stirring occasionally to coat the chicken with the spices.
6. 6. Pour 1/2 cup of water and bring the mixture to a gentle simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is tender and the gravy thickens.
7. 7. Stir in garam masala and adjust salt to taste. Let it cook for another 2 minutes.
8. 8. Garnish with fresh coriander leaves and serve hot with naan, parathas, or steamed rice.