Hyderabadi Chicken Korma
Hyderabadi Chicken Korma Recipe
Hyderabadi chicken korma recipe is a Special Pakistani recipe that defines eh rich cultural history of the country. Many Pakistani recipes are deep rooted which date back to the royal kitchens of the Mughal empire. There are many other traditional cooking recipes on the sooperchef menu like Lahori Murgh Chanay, dahi bhallay, chicken chapli kabab, chicken pakora, chicken gold cutlets, chicken biryani, chicken Nawabi handi, chicken Kachori, shimla mirch qeema, Achar Gosht and Punjabi Yakhni pulao. The first korma recipe originated from the Indian Subcontinent back in the 16th century. It is a characteristic Mughal cuisine was originally prepared in the royal kitchens of the Mughal Empire for the Nawab of Hyderabad. The word korma is derived from an Urdu word with the meaning “braise”. Classically, the chicken korma recipe is known as a dish in which meat and veggies are braised with stock, water, and yogurt or cream is added to produce a thick glaze or sauce. The flavor and aroma of a Qorma recipe depends on the ingredients i.e. mixture of spices like ground coriander and cumin which is mixed with yogurt that is kept below curdling temperature and is carefully infused with the meat juices. The korma can be mildly spiced or fiery and can be made with chicken, meat, veal and beef. You can watch our two minute korma recipe video and learn to prepare the complete recipe and download the entire preparation method in Urdu on sooperchef.pk.