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Tender chicken pieces simmered in a luxurious, creamy gravy made from yogurt, fried onions, and a blend of aromatic spices. A classic Mughlai-inspired dish from Hyderabad, perfect for special occasions.
For 4 servings
Prepare the Birista (Fried Onions)
Make the Korma Paste
Marinate the Chicken
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Tender chicken pieces simmered in a luxurious, creamy gravy made from yogurt, fried onions, and a blend of aromatic spices. A classic Mughlai-inspired dish from Hyderabad, perfect for special occasions.
This hyderabadi recipe takes 70 minutes to prepare and yields 4 servings. At 492.98 calories per serving with 33.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Korma Base
Simmer and Finish
Replace cashew nuts with blanched almonds or a tablespoon of poppy seeds (khus khus) for a different texture and flavor profile.
Substitute chicken with paneer cubes, boiled potatoes, or a mix of vegetables like carrots, peas, and cauliflower. Add the paneer or vegetables in the final 10 minutes of simmering.
For an even more decadent korma, stir in 2 tablespoons of fresh cream or a splash of kewra water (pandan water) at the very end.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The use of curd (yogurt) provides beneficial probiotics, which are live bacteria that help maintain a healthy balance in your gut microbiome, aiding digestion and boosting immunity.
Hyderabadi Chicken Korma is a rich and indulgent dish, so it's best enjoyed in moderation. It's a good source of protein from chicken and probiotics from curd. However, it is high in calories and fat due to the use of ghee, fried onions, and cashews. You can make it slightly healthier by using less ghee and baking the onions instead of frying.
A typical serving of Hyderabadi Chicken Korma (approximately 275g) contains around 450-550 calories. The exact number can vary based on the cut of chicken used (bone-in vs. boneless, thigh vs. breast) and the amount of ghee and oil.
Leftover korma can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of water if the gravy has thickened too much.
Curd can curdle due to a sudden change in temperature. To prevent this, always use full-fat curd, ensure it's at room temperature before adding, and whisk it thoroughly until smooth. Also, when you add the marinated chicken, keep the heat on medium and stir continuously for the first few minutes.
Yes, if you have a nut allergy, you can substitute the cashews with 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture. You can also use a bit more fried onion in the paste.