Hello, I’m Elise. Today, I will show you a way to prepare hyderabadi white chicken korma recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Hyderabadi White Chicken Korma Recipe
Hyderabadi White Chicken Korma is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Hyderabadi White Chicken Korma is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have hyderabadi white chicken korma using 18 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Hyderabadi White Chicken Korma:
- Take 300 gms chicken
- Prepare 1 onion chopped and boiled
- Take 1 onion sliced finely
- Get 2 tbsp scraped coconut
- Get 1 tbsp fresh cream
- Prepare 2 tbsp curd
- Get 1 tbsp sesame seeds
- Prepare 2 green chillies paste
- Take 2 cardamoms
- Prepare 1 small stick cinnamon
- Prepare 4-5 cloves
- Get 5-6 black peppercorns
- Take 4 slit green chillies
- Make ready 2 tbsp refined oil
- Make ready 1 tbsp ghee
- Prepare 1 tbsp chopped coriander
- Take 2 drops mitha attar or kewra essence
- Prepare 1 tbsp lemon juice
Steps to make Hyderabadi White Chicken Korma:
- Marinate chicken with little salt and lemon juice for an hour.Meanwhile assemble the ingredients. Boil 1 chopped onion.Cool and make a paste of it.Also add roasted sesame and cashewnuts. Grind to a smooth paste.Discard the black portion of coconut and also grind it with little water and 2 green chillies.
- Heat oil in a wok.Sprinkle half crushed whole garam masala and few peppercorns.When they splutter,lightly fry the sliced onion.Set aside.
- Add ghee and fry the ground masala,ginger garlic paste and coconut paste.Add chicken and toss till oil leaves sides.
- Toss so that the masala doesn’t get browned. Add little water and allow the chicken to get cooked properly in low flame.Add the fried onion and toss.Add 2 drops mitha attar or 1 tsp kewra water.Add slit green chillies and garnish with chopped coriander and scraped coconut.Serve with steamed rice,pulao or paratha.
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