Hyderabadi Chicken Korma is a popular dish from the city of Hyderabad in India.
It is a rich and creamy curry made with cashews, yogurt, a blend of aromatic spices and braised chicken thigh pieces.
The word “korma” is derived from the Urdu word “qorma”, which means to braise.
The dish has a distinct taste and texture, with the creamy sauce coating the succulent chicken pieces.
It is often served with basmati rice, naan bread or this Indian-Style Chapati Whole Wheat Flatbread, making it a perfect meal for special occasions or gatherings.
The korma has a perfect balance of flavors, with the spices adding a hint of heat and the cashews adding a touch of sweetness.
It is a true representation of the Mughlai influence on Hyderabadi cuisine, and its popularity has spread beyond the city’s borders.
Whether you are a fan of Indian food or just looking to try something new, Hyderabadi Chicken Korma is a must-try dish that will leave you wanting more.
Hyderabadi Chicken Korma
11/2 pound chicken thighs, skinless, boneless, cut into bite sized pieces
2 roma tomatoes, chopped
15 cashews, soaked in warm water
2 yellow onions, thinly sliced
1 tablespoon ginger-garlic paste
1 tablespoon avocado oil
2 teaspoons Korma masala powder, or garam masala
1/4 teaspoon red chilli powder
salt for seasoning
1 cup yogurt
1 cup frozen peas and carrots
Making The Hyderabadi Korma Sauce
Add oil to a medium nonstick skillet over medium heat, when oil shimmers add onions and sauté until browned. Next mix in ginger-garlic paste, Korma masala powder and continue sautéing until dried spices bloom. Remove from heat. Set aside.
Cook’s Notes
Blooming spices is a fundamental part of South Asian cooking. Blooming spices also called tempering in English or in South Asian cooking it is reference as: tadka, tarka, phodni, baghaar, phoron, or chaunk.
Ground spices will burn fairly quickly, resulting in a scorched flavor in your finished dish. Therefore, be careful not to heat the dried spice mix for longer than recommended. Typically about 30 seconds.
Braising The Chicken
Next add the Hyderabadi Korma sauce to a large nonstick skillet over medium heat.
Next add chicken pieces to sauce and mix in. Cover skillet with a lid and simmer until chicken is cooked, about 15-20 minutes.
Next add the cup of frozen peas and carrots, continue cooking 5 minutes more. Remove from heat.
Plate and server over rice. Shown here, the Hyderabad Chicken Korma served over a Ginger Turmeric Rice.
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