Name: Saffron Sheermal
Prep time: 20 min
Cook time: 20 min
Total time: 130 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 2 cup All-Purpose Flour (Also known as Maida); 0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C); 4 tbsp Ghee (Melted and divided); 2 tbsp Sugar (Use granulated sugar); 0.25 tsp Saffron Strands (A generous pinch); 1 tsp Instant Yeast; 0.5 tsp Salt; 0.5 tsp Kewra Water (Optional, for authentic fragrance)

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Hyderabadi Chicken Korma Recipe - South Indian Dinner | CraftMyMeals

Instructions

1
Prepare the Birista (Fried Onions)
- Heat vegetable oil in a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the thinly sliced onions.
- Fry for 15-20 minutes, stirring frequently, until the onions turn a deep, even golden brown. Be careful not to burn them as this will make the gravy bitter.
- Using a slotted spoon, remove the fried onions and spread them on a plate lined with paper towels to drain excess oil and cool. They will become crisp as they cool. This is your 'birista'.
2
Make the Korma Paste
- Drain the soaked cashew nuts.
- In a blender or grinder, combine half of the prepared birista, the drained cashews, and 3-4 tablespoons of water.
- Blend until you have a completely smooth, thick paste. Set aside.
3
Marinate the Chicken
- In a large mixing bowl, combine the chicken pieces with the whisked curd, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, and salt.
- Mix thoroughly to ensure each piece of chicken is well-coated.
- Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
4
Cook the Korma Base
- Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
- Add the whole spices: cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for 30-40 seconds until they release their aroma.
- Add the marinated chicken along with all the marinade to the pot. Cook for 8-10 minutes, stirring occasionally, until the chicken is lightly browned and the curd no longer smells raw.
- Stir in the prepared onion-cashew paste and the slit green chillies. Continue to cook for another 5-7 minutes, stirring constantly to prevent sticking, until the paste is cooked and you see oil separating at the edges.
5
Simmer and Finish
- Take the remaining half of the birista and lightly crush it with your hands. Add it to the pot.
- Pour in the warm water and stir everything together. Bring the gravy to a gentle simmer.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let the korma simmer for 15-20 minutes, or until the chicken is fully cooked and tender, and the gravy has thickened.
- Turn off the heat. Sprinkle the garam masala over the top and gently stir it in.
- Garnish with freshly chopped coriander and mint leaves. Let the korma rest for 10 minutes before serving for the flavors to meld.

Ingredients

2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)

Instructions

1
Bloom Saffron & Activate Yeast (10 minutes)
- In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
- In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
- In a large mixing bowl, whisk together the all-purpose flour and salt.
- Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
- Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
- Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
- Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
- Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
- Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
- Gently punch down the risen dough to release the air.
- Divide the dough into 4 equal portions and roll each into a smooth ball.
- On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
- Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
- Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
- Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
- Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
- Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
- As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
- Serve warm with rich curries like korma, nihari, or enjoy on its own.

Hyderabadi Chicken Korma with Saffron Sheermal

Nutrition per Serving

Recipes in this Meal

1. Hyderabadi Chicken Korma

Ingredients

2. Saffron Sheermal

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About Hyderabadi Chicken Korma with Saffron Sheermal

Instructions

Ingredients

Instructions