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.

Print Recipe
Chicken korma recipe/ Hyderabadi chicken khorma
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For Marination
For gravy masala
For cooking the korma
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For Marination
For gravy masala
For cooking the korma
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.
    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
    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
    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.
    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.
    Now add the marinated chicken and saute for 3 minutes on medium flame.
  3. Add the prepared masala and mix well.
    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).
    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.
    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.
    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.
    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.

Leave a Reply

Your email address will not be published.