Recipe Description

Hyderabadi Chicken Korma also called as Murghi Ka Korma or Hariyali Murgh is a special delicacy made during parties & family function. Here is my way of making Hyderabadi Chicken Korma in Pressure Cooker which you must surely give a try

 

Ingredients
Oil – 1tbsp
Bay leaf -1
Cloves 2 to 3
Cinnamon – 1inch
Peppercorn whole – 1tsp
Cumin – 1 tsp
Garlic chopped – 1tbsp
Ginger – 1 inch (juliennes)
Curry leaves – 10 – 15
Onion – 1large (chopped)
Tomato – 1 large (chopped)
Salt to taste
Coriander powder – 1tbsp
Red chili powder – 1tsp
Turmeric powder – ¼ tsp
Cumin powder – 1tsp
Garam masala powder – 1tsp
Chicken on bone – 300 gms
Green chili paste –(3 to 4)chilies
Spinach puree – ½ cup
Coriander chopped – 3 to 4 tbsp
Mint leaves – 10 to 15 nos
Yogurt – ½ cup
Water – 1 cup
For garnish
Mint sprig – 1 nos
Ginger – 1 inch (juliennes)

Method

1 Add oil to the pressure cooker; now add bay leaf, cloves, cinnamon, peppercorn and cumin, sauté for 1 minute.
2 Now add chopped garlic and ginger juliennes and sauté for 1 minute, till garlic gets little brown.
3 Now add the curry leaves, followed by chopped onions sauté till the onions turns translucent, now add the chop tomatoes and salt, cook for 2 minutes.
4 Add coriander powder, turmeric, red chilly, cumin and garam masala powder and sauté for 2 to 3 minutes.
5 Now add the chicken pieces and sauté for 4 to 5 minutes, now add green chili paste, spinach puree, chopped coriander leaves, mint leaves and yogurt cook for 3 to 4 minutes.
6 Add water, close the pressure cooker, now cook for 3 whistles on medium flame, now remove the cooker from the gas, rest let the pressure release out
7 Now bring back on the gas and cook for 3 to 4 minutes, serve in a bowl, garnish with mint sprig and ginger juliennes