Hyderabadi Chicken Korma | Indian Recipes | Maunika Gowardhan

Method Mix the yoghurt with the chilli powder and turmeric powder in a bowl and set aside. Add the ginger and garlic to a blender with a little water and blend to a thick smooth paste. Set aside and in the same blender add the soaked cashewnuts with 100mls of the soaking liquid. Blend to a smooth fine paste and set aside. In a heavy bottom large non stick saucepan heat the oil over a medium heat. Add the whole spices and fry for 2-3 seconds. Followed by the chopped onions; stirring well and continuing to fry for 16-18 minutes As they begin to change colour and brown add the chicken along with the ginger and garlic paste and fry for 5 minutes. Stir well making sure to seal the chicken pieces. Add the yoghurt spice mix and stir well coating the chicken pieces and continue to fry for 2-3 minutes. Add 50mls water, season to taste and simmer over a low heat for 20 minutes with the lid on. Make sure to stir half way through the cooking process. Now add the cashewnut paste and simmer for a further 5 minutes over a low heat stirring continuously. Garnish with fresh coriander and cashewnuts. Serve with naan or pulao.