chicken korma masala curry(hyderabadi).

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• To marinate the chicken.
• 4-5 chicken thigh fillets cut into required size or whole
• 1 and 1/2 cup Yoghurt
• Salt to taste
• 1 teaspoon of red chilli powder
• 1/4 teaspoon of Turmeric
• 1 teaspoon of Garam masala
• For the curry masala base/ thickener
• 2 tablespoons sesame seed
• 4 tablespoons of Peanut
• 1 tablespoon of milk or water to mix both the nuts
• Cooking the Hyderabadi chicken.
• Oil 4-5 tablespoons
• 2 Onions sliced
• 1/2 teaspoon of garam masala
• 1 tablespoon of Ginger
• 1 tablespoon of Garlic
• 2-3 Cardamoms
• 1 small piece of Cinnamon

Instructions

1. 1

   Half an hour before making the Hyderabadi chicken recipe.

2. 2

   Clean and cut the chicken into required size, larger pieces recommended.

3. 3

   Marinating the chicken.

4. 4

   In a large bowl place the chicken piece and mix in the yoghurt, 1 teaspoon of salt, Turmeric, Garam masala and chilli powder.

5. 5

   Mix all the ingredients with the Chicken and leave it to marinate for 30 minutes in your refrigerator.

6. 6

   Making the peanut-sesame seeds paste(see notes on substituting peanuts).

7. 7

   While the chicken is marinating, place a pan over medium heat and toast the Sesame and Peanuts separately as sesame seeds would toast quicker than the Peanuts.

8. 8

   Once they are toasted, grind both the ingredients together or pound them coarsely, pour in the tablespoon of milk or water, mix then set aside.

9. 9

   Place pan over medium heat, pour in the oil, add the Onions with salt, Ginger, garlic paste, garam masala, cinnamon and cardamom pods for 2-3 minutes.

10. 10

    Proceed to cook the ingredients until they release their aroma while changing color, add the Sesame peanut paste and leave it to cook until the gravy thickens between 3-5 minutes.

11. 11

    Once the gravy thickens , add the chicken as well as the yoghurt marinade.

12. 12

    Cover and let the chicken curry simmer over medium heat for 40 minutes to 1 hour depending on how much gravy you want if you need the curry to be dry .