The Caterer

Korma hydrabady

11 September 2006
Korma hydrabady


(serves four)

¼dsp black cumin seeds
5 cloves of garlic
1 medium ginger root
4dsp natural yogurt
4dsp double cream
2 green chillies
5 coriander leaves
Vegetable oil
½dsp cumin seeds
1 medium-sized onion
½dsp poppy seeds
675g boneless chicken
5 cloves
6 black peppercorns
1 black cardamom pod
1 small cinnamon stick
½dsp fenugreek
3 bay leaves
1dsp red chilli powder
1dsp salt
¼dsp turmeric powder
1dsp Kavra water
½dsp coriander seeds
4 medium tomatoes


Heat the oil in a pan and half fry the finely chopped onions. Add water.

Add the tomatoes cut into quarters garlic and ginger (peeled and crushed). Add yogurt and double cream and cook on a low heat for 10 minutes.

Add water from time to time to stop mixture burning. Grind cumin coriander seed poppy black cumin cloves peppercorns cardamom seed cinnamon fenugreek and bay leaves together and add to the mixture. Cook for another five minutes on low heat.

Next add the chilli powder salt turmeric powder and cook for 10 minutes.

Add the cubed chicken and fry for 15 minutes until chicken is cooked.

Add green chilli fresh coriander and kavra water. Cook for five to seven minutes until the sauce is rich spicy and thick.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!