Hyderabadi Chicken Korma
Mild creamy chicken in yogurt-cashew gravy. Hyderabadi wedding feast side dish.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Cashew Nuts — 100 g (chopped)
- coriander powder — 1 tsp (ground)
- Tomato — 2 piece (chopped)
- Ginger — 1 tsp (ground)
- Curd — 100 g (whole)
- chicken — 250 g (chopped)
- Garlic — 1 tsp (ground)
- onion — 2 piece (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- salt (optional) (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Tempering
- oil — 2 tbsp (whole)
Method
- Heat oil in a kadhai. Add chopped onion and saute until golden brown.
- Add ginger-garlic paste and saute for a minute until the raw smell disappears.
- Add chopped tomato along with turmeric, red chilli powder and coriander powder; cook until the masala releases oil at the edges.
- Add the chicken pieces and sear on medium-high heat until they change colour and are well coated with the masala.
- Whisk the curd smooth and stir it in gradually on low heat to keep it from splitting; cover and simmer 15-20 minutes until the chicken is cooked through.
- Stir in the ground cashew nut paste and simmer a few minutes more until the gravy turns creamy and mild.
- Adjust salt, garnish with fresh coriander leaves and serve hot with naan, roti or steamed rice.
Common questions
- How many calories in one plate of Hyderabadi Chicken Korma?
- 227 kcal per plate.
- How much cooking time?
- 60 min — 20 min prep, 40 min cooking.