Ingredients:
1 medium Chicken
3 nos. Onions
12 nos. Garlic cloves
1 inch Ginger
6 nos. Red chillies
2 nos. Tomatoes
8 nos. Almonds
6 nos. Cashew nuts
1 tblsp Poppy seeds
4 nos. Cloves
2 pieces Cinnamon
3 nos. Cardamoms (green)
2 tblsp Khoya
2 pinches Saffron
1/2 cup Water
3 tblsp Ghee
As per taste Salt
How to make hyderabadi korma:
• Slice the onions and fry till they are crisp.
• Blanch and chop the tomatoes. Grind together the almonds, poppy seeds, ginger, garlic, cardamoms, cinnamon and red chillies.
• Soak the saffron in 1/2 cup water and keep aside.
• Heat ghee and add the ground masala and fry till ghee leaves the sides.
• Add the chopped tomatoes and fry till slightly tender.
• Add the chicken pieces, crushed fried onion and salt.
• Fry till ghee separates, then add 11/2 cups warm water.
• When nearly done, add saffron and crumbled mava.
• Simmer gently till chicken is tender
