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Hyderabadi Korma Recipe

• Slice the onions and fry till they are crisp.
• Blanch and chop the tomatoes. Grind together the almonds, poppy seeds, ginger, garlic, cardamoms, cinnamon and red chillies.
• Soak the saffron in 1/2 cup water and keep aside.
• Heat ghee and add the ground masala and fry till ghee leaves the sides.
• Add the chopped tomatoes and fry till slightly tender.
• Add the chicken pieces, crushed fried onion and salt.
• Fry till ghee separates, then add 11/2 cups warm water.
• When nearly done, add saffron and crumbled mava.
• Simmer gently till chicken is tender.
• Serve hot.