Hyderabadi Chicken korma

 Hyderabadi Chicken korma

Chicken - 3 lbs
Onion - 2 M chopped fine
Ginger garlic paste - 1 tbsp
Green chili - 2
Curd - 1/2 cup
Red chili powder - 1 tsp
Coriander powder - 1 tbsp
Cumin POWDER - 1 tsp
Turmeric - 1 /2 tsp
Curry leaves - 1 string
Coriander leaves - few leaves
Oil - 5tbsp
Cashews - 2 tbsp
Water - 1//2 cup

Dry garam masala -
Bay leaf - 1
Black cumin (Sajira) - 1 tbsp
Cinnamon - 2 inch stitch
Cloves - 5
Cardamom - 2

Masala paste - roast on medium flame and grind it to a paste
Coconut - 2 tbsp
Poppy seeds - 1 tbsp
Cashew - 5 

Preparation
1. Heat oil in a pan and add cashews and fry till they are golden brown
2. Now add green chilies and dry garam masala and fry for a min
3. Now add onion and cook till onions turn golden brown
4. Now add ginger garlic paste curry leaves and chicken and salt and mix well for 2 mins
5. Now close the lid and cook for 2-3 mins
6. Now add turmeric, cumin powder, red chili powder, coriander powder and mix well.
7. Now add coconut and poppy seeds paste and mix well for a min
8. Now add curd and water and mix well and close the lid and cook for 4-5 mins
9. Now add garam masala and cook for 5 mins with closed lid
10. Switch off and serve with hot rice or roti