Hyderabadi Chicken Qorma

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.

Grind together the dry coconut, khas khas, peanuts, cashew nuts and almonds together into a smooth paste by adding a little water.

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.

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.

Add in yogurt, while doing so continue stirring so that the yogurt doesn’t cuddle. Simmer and cook till the oil separates.

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.

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.

Serve warm with freshly cooked rice for best taste.