Can I make Hyderabadi Chicken Korma ahead of time?

Yes. It reheats well and often tastes better the next day after the onion, yogurt, and spice flavors settle together.

What should the final gravy consistency be?

It should be thick, glossy, and spoon-coating, not watery. The onion and nut paste should give it a smooth body.

Can I skip poppy seeds in this recipe?

Yes, but the gravy will lose some body and traditional texture. You can increase cashews slightly to compensate.

What is the best chicken cut for this korma?

Bone-in curry cut pieces work best because they stay juicy and add more flavor to the simmered gravy.

How do I know when the onions are browned enough?

They should be deep golden brown and sweet-smelling, not pale blonde. Undercooked onions give a flatter, less rich sauce.

Home / Recipes / hyderabadi / Hyderabadi Chicken Korma

hyderabadiMediumnon vegetariangluten freehigh protein

Hyderabadi Chicken Korma

RATING

4.5/5(87)

TASTE SCORE

9/10

A rich, fragrant chicken curry from Hyderabad made with browned onions, yogurt, coconut, poppy seeds, and whole spices. It cooks into a silky gravy that tastes special enough for festive meals but is still very doable at home.

PREP

25m

COOK

40m

SERVES

1 KATORI

524 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Soak and grind the korma paste.
1.Soak poppy seeds and cashews in a little water for 15 minutes.
2.Blend the soaked poppy seeds, cashews, and grated coconut with 0.25 cup water to a smooth paste.
3.Keep the paste ready for the gravy.
TIPBlend until very smooth for the silky texture that makes korma gravy feel rich without needing cream.
fry · ~10 min
Brown the onions.
1.Heat oil and 1 tbsp ghee in a heavy pan over medium heat.
2.Add the sliced onions and cook, stirring often, until deep golden and sweet-smelling.
3.Remove half the onions and set aside for later.
TIPKeep the heat medium and stir often so the onions brown evenly instead of turning bitter.
saute · ~3 min
Build the spice base.
1.Add the remaining 1 tbsp ghee to the same pan.
2.Add cinnamon, green cardamom, cloves, bay leaf, and black peppercorns; cook until fragrant.
3.Add ginger-garlic paste and green chili, then sauté until the raw smell fades.
saute · ~5 min
Coat the chicken with spices.
1.Add the chicken pieces and cook on medium-high heat for 4 to 5 minutes, turning well.
2.Add coriander powder, cumin powder, red chili powder, turmeric powder, and salt.
3.Mix well so the chicken is coated and lightly sealed.
mix · ~4 min
Add yogurt and the ground paste.
Lower the heat. Add the whisked yogurt a little at a time, stirring well so it blends smoothly. Stir in the coconut, poppy seed, and cashew paste along with the reserved browned onions.
TIPLow heat helps keep the yogurt from splitting.
simmer · ~25 min
Simmer the korma until tender.
Add the remaining water, mix well, and bring the curry to a gentle simmer. Cover and cook until the chicken is tender and the gravy turns thick and glossy.
TIPStir once or twice during cooking so the onion and nut paste does not catch at the bottom.
garnish · ~2 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Simmer uncovered for 2 minutes to settle the flavors.
serve
Serve the Hyderabadi Chicken Korma hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the onions to a deep golden, not just soft, because they give the korma its sweetness and color.
2
Blend the coconut, poppy seeds, and cashews very smooth so the gravy turns silky instead of grainy.
3
Lower the heat before adding yogurt and stir continuously to prevent the sauce from splitting.
4
Use a heavy-bottomed pan and stir during simmering; the nut-onion paste can catch quickly.
5
Bone-in chicken gives the gravy more body and flavor than boneless pieces in this style of korma.
6
If the gravy thickens too much after resting, loosen it with a splash of hot water before serving.
7
This korma tastes even better after 30 minutes of resting, when the whole spices and browned onions mellow into the sauce.