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Hyderabadi Chicken Korma

Hyderabadi Chicken Korma Recipe

Asiya
Chicken cooked in hyderabadi style in coconut peanut masala.
4 from 1 vote
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Korma
Cuisine Hyderabadi
Servings 7
Calories 450 kcal

Ingredients
  

  • 1 kg Chicken cut into pieces
  • 1 tablespoon oil
  • salt - to taste
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon ginger garlic paste

For the masala:

  • 2 tablespoon dessicated coconut
  • 1 tablespoon peanuts
  • 1 tablespoon khus khus poppy seeds
  • 2 medium sized onions finely sliced

For garnishing:

  • 1 tablespoon finely chopped coriander leaves
  • 1 tablespoon finely chopped mint leaves

Other ingredients:

  • 1 tablespoon oil
  • 1 cup yogurt
  • 1 teaspoon garam masala powder
  • 2 - 3 green chillies

Instructions
 

  • Firstly, in a pressure cooker, add oil and heat it.
  • Wash the chicken pieces well and add them into the pressure cooker.
  • Roast the chicken well until slight change in color appears.
  • Add the dry spices which are salt, red chilli powder, turmeric powder, mix well and cook over medium flame for few minutes.
  • Add little water and pressure cook for two whistles until chicken gets tender and rest it aside.

Korma Procedure:

  • Dry roast dessicated coconut, peanuts, poppy seeds(khus khus), blend them all and make a fine paste of all.
  • Take a pan, heat it and add the sliced onions, smear 1 teaspoon oil all over the onions and slightly roast them for about two minutes and make a paste of it too.
  • Now, in a curry cooking vessel or pot, add oil, add ginger garlic paste, add green chillies or add paste of it.
  • Saute well and add the paste of coconuts, peanuts, poppy seeds and onion paste.
  • Mix and cook the masala for two to three minutes.
  • Add salt, red chilli powder and cook the mixture until oil leaves the masala.
  • If the masala paste sticks to the base then add very little water in order to avoid the burning of masala.
  • Add beaten yogurt, mix it well and again cook the whole korma until the masala is cooked well and also the oil should start leaving the masala.
  • It takes about 15 minutes for the masala to cook well on sim flame.
  • Finally, add the cooked chicken curry into the Korma and mix well. Add little water if you find the gravy too thick.
  • Add the garam masala powder, coriander leaves, mint leaves and let it cook for about five - ten minutes.
  • Switch off the flame and serve hot.
  • Tastes best when served with Pulao or Bagara Khana.

Notes

1.Whenever we add nutty ingredients like almonds or cashews or coconut or peanuts or poppy seeds, it is better to dry roast them and make a paste of it.
2.The curries taste much better by doing so.
3.Cook the masala on sim flame as the masala may stick to the bottom and may burn and spoils the Korma taste.
4.Add little water if the masala sticks the base.
5.Always add coriander and mint leaves in making any Korma as they enhance and better the taste of the Korma.
6.Also few more dry spices like coriander powder or cumin seeds powder can be added if one would wish to.
7.The dish can also be garnished with fried onions.

Nutrition

Nutrition Facts
Hyderabadi Chicken Korma Recipe
Amount Per Serving
Calories 450
* Percent Daily Values are based on a 2000 calorie diet.
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