04 February 2014

Hyderabadi chicken korma


Ingredients

1-1¼ kg Chicken 
12 Green chilies 
50g Cashews 
1tbsp Pepper Powder 
12 cloves Garlic 
5 tbsp sour less cup curd 
coriander leaves 
2tbsp refined oil 
Salt

Directions

Cook chicken with 1/2 cup water and salt(80%). Grind green chilies, garlic, Cashews, Pepper and curd to a fine paste. Heat oil in a pan and add ground paste, sauté till oil separates from the pan. Add the chicken along with stock and mix well and cook on low flame for another 5-10mins.Garnish with coriander leaves.

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