For the khorma
5-6 large tomatoes, peeled and sliced
10 green chilies, halved and split
cashew nuts, handful
chana dal, 1 tbsp
dry coconut flakes, 1 tbsp
olive oil, 5-6 tbsp
salt, 1.5 tbsp
red chili powder, 1 tbsp
turmeric, a pinch
garam masala (a mixture of ground spices commonly used in Subcontinental cooking, like cumin, cardamom, pepper corns, cloves and cinnamon), 1 tsp
ginger-garlic paste, 2 tbsp
yoghurt, 4 cups
chicken stock (less salt), 1 cube
For the rice
basmati rice, 4 cups
1 small onion, thinly sliced
cinnamon, 1 stick
cardamom, 2-3 pods
mustard seeds, 1/2 tsp
cumin seeds, 1 tsp
olive oil, 1 tsp
Preparation Time: 10 min
Cooking Time: 20 min
Accompaniments: Rice or flatbread. Goes well with Bagaara Khaana (a fragrant Hyderabadi rice dish, see below).
1. In a grinder, mix almonds, cashews, dal and coconut flakes and grind well into a powder.
2. Thaw the chicken well beforehand. The best parts of the chicken for this khorma are legs, wings and neck. Make diagonal sliced in the chicken pieces to absorb the juices well.
3. In a deep pan or cooking tray, lay the chicken pieces flat all over the bottom. Marinate the chicken in salt, red chili powder, turmeric, garam masala and ginger-garlic paste.
4. Add yoghurt and chicken stock. Spread the mixture of ground coconut and nuts evenly over the chicken. Mix well with hands.
5. Cover with olive oil.
6. Spread a layer of tomatoes over the chicken, followed by a layer of green chilies.
7. Cover and cook on medium for 10 min, stir and mix properly.
8. Cook on low for another 10min. Squirt lemon, mix and serve hot with rice or flatbread.
Bagaara Khaana (Seasoned Rice)
1. In a small pan, heat olive oil and add all spices and onions. Fry for 1 min, until onions start to golden.
2. Put rice in a rice cooker and immerse in water. Top with bagaar/ tadka and cook as usual.