Hyderabadi White Chicken Korma
Hyderabadi White Chicken Korma

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, hyderabadi white chicken korma. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Hyderabadi White Chicken Korma is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Hyderabadi White Chicken Korma is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook hyderabadi white chicken korma using 18 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Hyderabadi White Chicken Korma:
  1. Get 300 gms chicken
  2. Make ready 1 onion chopped and boiled
  3. Make ready 1 onion sliced finely
  4. Take 2 tbsp scraped coconut
  5. Get 1 tbsp fresh cream
  6. Take 2 tbsp curd
  7. Prepare 1 tbsp sesame seeds
  8. Take 2 green chillies paste
  9. Prepare 2 cardamoms
  10. Make ready 1 small stick cinnamon
  11. Take 4-5 cloves
  12. Take 5-6 black peppercorns
  13. Make ready 4 slit green chillies
  14. Prepare 2 tbsp refined oil
  15. Take 1 tbsp ghee
  16. Take 1 tbsp chopped coriander
  17. Take 2 drops mitha attar or kewra essence
  18. Make ready 1 tbsp lemon juice
Steps to make Hyderabadi White Chicken Korma:
  1. 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.
  2. Heat oil in a wok.Sprinkle half crushed whole garam masala and few peppercorns.When they splutter,lightly fry the sliced onion.Set aside.
  3. Add ghee and fry the ground masala,ginger garlic paste and coconut paste.Add chicken and toss till oil leaves sides.
  4. 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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