Hyderabadi chicken korma.

A chicken korma recipe from the Hyderabadi region.

Made with a peanut-sesame gravy base, this Indian curry makes a perfect one-pot meal to share with friends and loved ones.

With the rich flavours of peanut-sesame masala gravy spices, this one-pot Indian chicken curry is going to be your next favourite chicken curry after the ever-popular Tandoori chicken.

The chicken korma curry is rich and aromatic with full-bodied flavours and the potential to be a crowd-pleaser, It’s a dish you are going to love making over and over.

A taste of the Indian peanut-sesame-based chicken has so many layers of taste that you need only a bite of rice or roti smothered in this delicious chicken korma curry to fall in love with the dish.

The peanut gravy-based chicken korma dish has its origin from Hyderabad.

When tasting Hyderabadi cuisine, you’ll be left in no doubt as to why many Hyderabadi dishes are now mainstream Indian dishes in most restaurants.

Not only is it delicious but keep in mind whoever makes you this heavenly dish at home, they are sprinkling their own kind of special love. so enjoy and be thankful for small blessings, especially good food.

tips to cook the best Hyderabadi chicken korma

• Substituting Peanuts
  • The base and thickener of this recipe is a paste made up of Sesame and Peanuts if you are allergic to the latter ingredient replace it with Cashewnuts.
• The original/authentic Hyderabadi chicken recipe uses Cashewnuts.

• Marinating the chicken in Yoghurt and spices adds so much flavour to the chicken.
• If you are cooking at your leisure 30 minutes should do, if you are in a hurry and making this chicken curry when you have a craving for it(like I usually do) then 10-15 minutes should be adequate.
• But the longer you marinate the better(no more than 5 hours).

• I used the exact amount of ingredients to serve my family of 5, they include kids so there was enough leftover for dinner with any type of flatbread.

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Utensils and appliances

• Large bowl to marinate chicken and will also fit into the fridge.
• A medium-sized frying pan.
• A grinder to make the sesame-peanut paste.
• Large pan to cook the Hyderabadi chicken.

Workflow to make the Hyderabadi chicken curry.

• Clean, cut and have the chicken parts ready.
• Marinate the chicken.
• Make base gravy for the chicken korma.
• Gradually adding the components to build the korma gravy and combining the chicken parts.

More Indian chicken curry recipes.

Hyderabadi chicken dum biryani.

Slow-cooked Chettinad chicken curry.

chicken 65.

Butter chicken.

RECIPE DIFFICULTY -LITTLE CARE IS NEEDED

ingredients to cook chicken korma

Ingredients mentioned below use standard measuring cups and spoons.

Notes- all ingredients can be cut to 1/2 if the serving size is reduced to 3 and still have leftovers.

To marinate the chicken

4-5 chicken thigh fillets cut into required size or whole

1 and 1/2 cup Yoghurt

Salt to taste

1 teaspoon of red chilli powder

1/4 teaspoon of Turmeric

1 teaspoon of Garam masala

For the curry masala base/ thickener

2 tablespoons sesame seed

4 tablespoons of Peanut

1 tablespoon of milk or water to mix both the nuts

Cooking the Hyderabadi chicken.

Oil 4-5 tablespoons

2 Onions sliced

1/2 teaspoon of garam masala

1 tablespoon of Ginger

1 tablespoon of Garlic

2-3 Cardamoms

1 small piece of Cinnamon

Hyderabadi chicken korma curry

Please make sure to read the recipe instructions carefully to avoid mistakes.

Half an hour before making the Hyderabadi chicken recipe.

Clean and cut the chicken into the required size, larger pieces are recommended.

Marinating the chicken for the korma curry

In a large bowl place the chicken piece and mix in the yoghurt, 1 teaspoon of salt, turmeric, Garam masala and chilli powder.

Mix all the ingredients with the chicken and leave it to marinate for 30 minutes in your refrigerator.

Making the peanut-sesame seeds paste(see notes on substituting peanuts).

While the chicken is marinating, place a pan over medium heat and toast the Sesame and Peanuts separately as sesame seeds would toast quicker than the Peanuts.

Once they are toasted, grind both the ingredients together or pound them coarsely, pour in the tablespoon of milk or water, mix then set aside.

Place pan over medium heat, pour in the oil, and add the onions with salt, ginger, garlic paste, garam masala, cinnamon and cardamom pods for 2-3 minutes.

Proceed to cook the ingredients until they release their aroma while changing colour, add the Sesame peanut paste and leave it to cook until the gravy thickens between 3-5 minutes.

Once the gravy thickens, add the chicken as well as the yoghurt marinade.

Cover and let the chicken curry simmer over medium heat for 40 minutes to 1 hour depending on how much gravy you want if you need the curry to be dry.

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Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
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