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Photo of Hyderabadi Chicken Qorma by Aameena Ahmed at BetterButter
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Hyderabadi Chicken Qorma

Nov-23-2015
Aameena Ahmed
0 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Hyderabadi Chicken Qorma RECIPE

A spicy, creamy and flavoursome recipe of chicken from the land of Nizams, Hyderabad.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Side Dishes

Ingredients Serving: 4

  1. chicken – 500 gms
  2. garlic-Ginger paste – 1 and ½ tbsp
  3. tomato paste – ½ cup
  4. onion – 2 medium sized quartered
  5. Green chilies – 4
  6. Whole garam masala – 4 cloves
  7. 4 green cardamoms
  8. Dry coconut powder – 3 tbsp
  9. poppy seeds/Khas Khas – 2 tbsp
  10. peanuts dry roasted – 2 tbsp
  11. cashew nuts – 1 tbsp
  12. almonds – 1 tbsp
  13. yogurt – 1 cup beaten
  14. oil – 1/4th cup
  15. Browned onion – 3 tbsp crushed (optional)
  16. water – 1 cup
  17. coriander leaves – a handful
  18. salt to taste
  19. Kashmiri red chili powder – 2 tsp
  20. turmeric – 1/2 tsp
  21. coriander powder – 2 tsp
  22. cumin powder – 1 tsp
  23. Garam masala powder – 1 tsp
  24. 4 small pieces of cinnamon

Instructions

  1. In a pan add a tbsp of oil, to that add quartered onions and slit green chilies. Saute well for few minutes and keep aside to cool down. Then make a coarse paste of it.
  2. Grind together the dry coconut, khas khas, peanuts, cashew nuts and almonds together into a smooth paste by adding a little water.
  3. Now in a lagan, add oil and then add whole garam masala, onion-green chilli paste, sauté the onion paste till it slightly changes color. Then add garlic-ginger paste and fry it well.
  4. Next add in tomato paste and sauté till the oil separates. Now add the above made paste and sauté it. Add in salt, turmeric, red chili powder, coriander powder, cumin powder and a dash of water. Sauté it again.
  5. Add in yogurt, while doing so continue stirring so that the yogurt doesn’t cuddle. Simmer and cook till the oil separates.
  6. Now add the chicken pieces, sauté well for 5 minutes on a high flame and then add one cup water. Cook by covering with a lid on a low flame for 25 minutes.
  7. Finally add the garam masala powder, browned onions, coriander and cook on a extremely low flame with a lid covered on dum for 5 more minutes.
  8. Serve warm with freshly cooked rice for best taste.

Reviews (4)  

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sahin z patel
Dec-12-2018
sahin z patel   Dec-12-2018

Iffath Saghira
Jun-20-2018
Iffath Saghira   Jun-20-2018

Superb dish

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