Chicken Khorma

And now a hyderabadi spicy Chicken dish,from Nabeela’s Trial and Error.I could say,this is a guaranteed fail proof recipe,with perfect measurements.I blindly followed her recipe,even for salt and oil,and it came out excellent.Hats off to you Nabeela,this surely is a keeper.

Here’s the recipe..

Ingredients:-

Chicken cut into small pieces – 1 lb
Sliced Onion – 1 medium
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Red Chilly Powder – 3/4 tsp
Turmeric Powder -1/4 tsp
Garam masala powder – 1/2 tsp
Yogurt – 2/3 cup
Shredded coconut – 3 tbsp
Almonds – 5
Cashewnuts – 5
Water – 1 and 1/2 cup
Salt – to taste
Oil – as needed

Method:-

Grind almonds and cashewnuts into a fine powder and reserve.Dry roast coconut until medium brown color and keep it aside.Heat oil in a pan and deep fry half the sliced onion until it turns dark brown.Drain and allow it to cool.Once cooled,crumble it with your hands into a powder form and reserve it too.
Heat oil in another pan and saute rest of the onion until it turns light brown.Add salt and ginger-garlic paste and fry for few seconds.Now stir in grounded almond-cashew mixture,roasted coconut,chilly powder and turmeric powder.Add yogurt and fry for a minute.Now add the chicken pieces and fry till the mixture gets thick.

Add water and crushed onions.Cover and cook until the chicken is done in medium heat.Increase the heat to high,sprinkle garam masala on top and cook for 1 more minute.Mix well and switch off the heat.serve with rice/roti of your choice.