Hyderabadi Chicken Korma

I'm profess I'm quite an avid fan for Indian cuisine especially Indian curries as the curries although look the same but the taste can varies so much. While chatting with one of my friend (also Indian cuisine fan), he reminisce how he craved for Chicken Korma served with Parantha during his childhood years with it non-spicy yellowish gravy and succulent chicken drumstick that etched deeply in his memory.

This prompt me to google in the web for the recipe that matches his description. After much filtering, I managed to find the Bahavani's Chicken Korma matches closely to my friend description of Chicken Korma. I decide to give it a try with a twist in the preparation to increase the flavour of it.

Hyderabadi Chicken Korma

• 800 grams of Chicken Thighs Chunks
• 1/2 cup of Roasted Cashew Nuts Powdered
• 2 Green Chili Pureed
  
• 4 Cloves
• 1 Cardamon
• 1/2 Teaspoon of Garam Masala
• 1/2 Teaspoon of Cumin Powder
• 1/2 Teaspoon of Turmeric Powder
• 1/2 Teaspoon of Coriander Power
  
• 1 Tablespoon of Yogurt
• 1 Tablespoon of Butter
• 1 - 1/2 Cup of Water
  
• Salt
  

Marinade

• 1 Teaspoon of Garlic Chopped
• 1 Teaspoon of Ginger Chopped
• 1 Teaspoon of Cumin Powder
• 1 Teaspoon of Turmeric Powder
• 1 Teaspoon of Coriander Powder
• 1 Tablespoon of Yogurt

Unlike Bahavia's recipe, I prefer to pre-marinate the chicken piece as it allows the spice to permeate into the chicken better. After you rinse the chicken thighs dry and chopped it to chunky pieces into a mixing bowl. Add in the marinade ingredient with a pinch of salt and mixed it well with the chicken chunks. Take care to use a spatula or gloves to do the mixing to prevent your hand being stain by the Turmeric powder. After that, keep it in the refrigerator overnight to allow the marinade to soak into the chicken.

Heat up the non-stick frying pan or pot and add in the butter and let it melt. Made sure the heat is set to medium so that the butter doesn't burn. Next add in the Cardamon & Cloves and fry till you smell the fragrant then add in all the dry spices and stir it vigorously at medium low heat for a few sec till the butter separate. Add in the blended green chili and fry it for 1 minute then add in the yogurt fry for another 2 minutes. Add in the marinated chicken in to fry. If you find it too dry you can add in a bit of water. Next, add in the cashew nuts as it will give the curry more body and flavor. After 5 minutes, add in half a cup of water and lower the heat to let it simmer 10 to 15 mins so that the chicken will remain succulent and not overcook. Now you can add in salt to adjust the flavor to your liking.