Recipe of Jamie Oliver Hyderabadi White Chicken Korma

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, hyderabadi white chicken korma. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Hyderabadi White Chicken Korma is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Hyderabadi White Chicken Korma is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have hyderabadi white chicken korma using 18 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Hyderabadi White Chicken Korma:

1. Get 300 gms chicken
2. Prepare 1 onion chopped and boiled
3. Prepare 1 onion sliced finely
4. Prepare 2 tbsp scraped coconut
5. Prepare 1 tbsp fresh cream
6. Make ready 2 tbsp curd
7. Make ready 1 tbsp sesame seeds
8. Get 2 green chillies paste
9. Get 2 cardamoms
10. Get 1 small stick cinnamon
11. Make ready 4-5 cloves
12. Take 5-6 black peppercorns
13. Take 4 slit green chillies
14. Make ready 2 tbsp refined oil
15. Get 1 tbsp ghee
16. Prepare 1 tbsp chopped coriander
17. Prepare 2 drops mitha attar or kewra essence
18. Make ready 1 tbsp lemon juice

Instructions to make Hyderabadi White Chicken Korma:

1. Marinate chicken with little salt and lemon juice for an hour.Meanwhile assemble the ingredients. Boil 1 chopped onion.Cool and make a paste of it.Also add roasted sesame and cashewnuts. Grind to a smooth paste.Discard the black portion of coconut and also grind it with little water and 2 green chillies.
2. Heat oil in a wok.Sprinkle half crushed whole garam masala and few peppercorns.When they splutter,lightly fry the sliced onion.Set aside.
3. Add ghee and fry the ground masala,ginger garlic paste and coconut paste.Add chicken and toss till oil leaves sides.
4. Toss so that the masala doesn't get browned. Add little water and allow the chicken to get cooked properly in low flame.Add the fried onion and toss.Add 2 drops mitha attar or 1 tsp kewra water.Add slit green chillies and garnish with chopped coriander and scraped coconut.Serve with steamed rice,pulao or paratha.

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