Chicken korma recipe/ Hyderabadi chicken khorma in 3 steps.

Korma finds its origin in the mughlai kitchen and it’s said that it has been served to Shahjahan and his guests at the inaugaration of tajmahal. Chicken korma is a variation of different kinds of kormas served all over the world. The tenderly cooked chicken in its spicy masala gravy makes this dish a must serve item in dinner parties and get-togethers.

It is rich in proteins from the chicken and is served with any kind of bread like Hyderabadi naan, pita bread, or with rice items like bagaara khana/pulao or plain rice.

Here’s is a simple chicken korma recipe in 3 simple steps: Marination, masala preparation and finally cooking the korma. Do give it a try, you will love it.

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Chicken korma recipe/ Hyderabadi chicken khorma

Course

Main Dish

Cuisine

afghani, bangladeshi, hyderabadi, Indian, Mughlai, nepali, Pakistani, Persian, South Asian

Keyword

chicken khorma recipe, hyderabadi chicken khorma, hyderabadi chicken korma recipe, muslim style chicken korma

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

For Marination

• 500 grams chicken (bone-in preferably)
• 1.5 tablespoon Ginger-Garlic Paste
• 1.5 teaspoon Red Chilli Powder or paprika (as per taste)
• 1/2 teaspoon Turmeric Powder
• 3/4 teaspoon Salt (as per taste)
• 1 teaspoon Garam masala powder (All spice powder)

For gravy masala

• 2 fistful Dry grated coconut
• 3/4 fistful Ground nut
• 1 large onion (sliced)
• 1 cup water

For cooking the korma

• 4 tablespoon oil
• 1 small onion sliced
• 1 large Bay Leaf
• 5-6 whole Black Peppercorns
• 1 cup Curd / Yogurt
• 2 teaspoon lemon juice
• 1 tablespoon Mint/ Pudina leaves (chopped)
• 1 tablespoon Fresh Coriander Leaves / Cilantro (chopped)
• 3 medium sized Fresh green chillies
• 2 glass water

Course Main Dish Cuisine afghani, bangladeshi, hyderabadi, Indian, Mughlai, nepali, Pakistani, Persian, South Asian Keyword chicken khorma recipe, hyderabadi chicken khorma, hyderabadi chicken korma recipe, muslim style chicken korma Prep Time 15 minutes Cook Time 20 minutes Servings people Ingredients For Marination 500 grams chicken (bone-in preferably) 1.5 tablespoon Ginger-Garlic Paste 1.5 teaspoon Red Chilli Powder or paprika (as per taste) 1/2 teaspoon Turmeric Powder 3/4 teaspoon Salt (as per taste) 1 teaspoon Garam masala powder (All spice powder) For gravy masala 2 fistful Dry grated coconut 3/4 fistful Ground nut 1 large onion (sliced) 1 cup water For cooking the korma 4 tablespoon oil 1 small onion sliced 1 large Bay Leaf 5-6 whole Black Peppercorns 1 cup Curd / Yogurt 2 teaspoon lemon juice 1 tablespoon Mint/ Pudina leaves (chopped) 1 tablespoon Fresh Coriander Leaves / Cilantro (chopped) 3 medium sized Fresh green chillies 2 glass water

Instructions

Marination

1. Wash the chicken and drain the excess water by putting it in a colander. Marinate the chicken with ginger-garlic paste, red chili powder, turmeric powder, salt, and garam masala powder. Mix well and keep aside.

   

Preparing Masala

1. Dry roast the grated coconut and ground nuts separately. Caramelize the onion by adding 1 teaspoon oil while roasting the onion. Keep all this aside

   
2. Grind the coconut, groundnut, and onions into a smooth paste by adding water as required. Keep this aside

   

Cooking the Khorma

1. Heat 4 tablespoon oil in a cooking pot. Add the sliced onion and saute on high flame until the onion turns golden brown in color. Add the bay leaf and black peppercorns as well.

   
2. Now add the marinated chicken and saute for 3 minutes on medium flame.

   
3. Add the prepared masala and mix well.

   
4. Cook the chicken and masala together, with occasional stirring on medium flame until oil starts oozing out. (Here make sure that masala doesn't stick to the bottom).

   
5. Now add the curd and mix well. (Here whisk the curd a little before adding). Cook on high flame until oil starts separating.

   
6. At this point add 2 glasses of water, bring it to a boil. Then add half of the green chilies, coriander, and mint leaves. Cover and cook for 15 minutes on low flame.

   
7. Finally add the lemon juice and the rest of the green chillies, coriander and mint leaves. Switch off the flame. That's it, Chicken korma is ready to be served.

   

Recipe Notes

1. The recipe shown here is a basic korma recipe, you can add almonds, cashews, and chirongi for masala gravy in place of groundnut. The rest procedure and ingredients will remain the same.
2. Be careful and gentle while sauting the masala and chicken together, as vigorous mixing will break the chicken pieces.
3. Adding potatoes to korma is optional. If adding then add the potato pieces while adding the curd.