Hyderabadi Chicken Korma


Chicken – 750 gm cut into small pieces

Onion – 1 medium + 1 big sliced

Almonds – 5

Cashew nuts – 5

Grated coconut – 1/2 cup

Ginger-garlic paste – 3 tsp

Chilly powder – 1 1/4 tsp

Turmeric powder – 1/4 tsp

Garam masala – 3/4 tsp

Curd – 1 cup

Water – 3/4 cup

Salt – to taste

Oil – 3 tbsp

Ghee – 1 tsp

Coriander leaves – 3 tbsp chopped


Powder the almonds and cashew nuts, keep aside.  Dry roast the grated coconut to a light brown color and powder it.  Heat 3 tbsp oil in a non-stick pan and fry 1 medium onion sliced.  Drain and keep aside.  Add 1 tsp ghee to the left over oil and fry 1 big onion sliced to a light brown color.  Add ginger-garlic paste and stir for a minute. Add chilly and turmeric powders, followed by powdered nuts and coconut powder.  Fry for a minute and add the curd, chicken pieces and salt.   Fry till it becomes thick.  Now powder the fried onion and add to the chicken.   Add 3/4 cup of water and mix well.  Cook covered on a medium flame till done.  Open the lid and simmer till the gravy is thick.  Add garam masala and coriander leaves.  Cook on a high flame for a minute and keep covered for 15 minutes before serving.  Serve lip-smacking ‘Hyderabadi Chicken Korma’ with nan, kulcha, batura, porotta, chapathi or pulao.  Enjoy with your loved ones!



  1. Looks super super creamy delicious

  2. Omg, the name hyderabadi itself makes me hungry,rich looking korma.

  3. Wow wonderful curry…