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
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.
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