Name: Hyderabadi Green Murgh Korma
Prep time: 20 min
Cook time: 35 min
Total time: 100 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 350 g Chicken, bone-in curry cut pieces; 40 g Coriander Leaves, leaves and tender stems; 20 g Mint Leaves, fresh leaves only; 15 g Green Chili Pepper, adjust to heat preference; 4 tbsp Indian-Style Yogurt, thick yogurt; 15 g Cashews, soaked in warm water; 100 g Onion, sliced and golden fried (birista); 1 tbsp Ginger-Garlic Paste, freshly ground; 1 tsp Garam Masala, for warmth; 3 tbsp Cooking Oil, for tempering and cooking; 1 tsp Salt, to taste

1 hr 40 mintotal

55 min hands-on45 min hands-off

Prep 20 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

In a blender, combine the fresh coriander, mint leaves, and green chillies into a smooth, vibrant green paste using minimal water.
In a separate jar, blend the soaked cashews and fried onions (birista) into a thick, creamy paste.
Marinate the chicken pieces with the green paste, thick curd, ginger garlic paste, and salt. Allow it to rest.
Heat oil in a heavy-bottomed pot. Carefully add the marinated chicken along with its entire liquid marinade.
Cook on high heat for 5-6 minutes until the chicken changes color and the mixture comes to a gentle boil.
5–6 min
Reduce the heat, cover the pot, and let it simmer until the chicken is almost fully cooked and tender.
Stir in the cashew-onion paste and garam masala. Simmer uncovered for another 5 minutes, allowing the gravy to thicken and the oil to float to the top.
5 min
Serve hot, garnished with a sprig of mint.

How to tell it's done

Bone-in chicken slow-cooked to tenderness in a luxuriously thick, mildly sweet, and intensely herbaceous green sauce.

Getting it right

Tip

Adding the cashew-onion paste towards the end prevents it from burning at the bottom of the pot while maintaining its rich, sweet nuttiness.

What to serve it with

Flawless when served with Bagara Rice, Laccha Paratha, or authentic Hyderabadi Biryani.

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