Hyderabadi Chicken Korma with step-by-step photos and a video. This Mughlai-style chicken curry from Hyderabad is thick, creamy, and mildly spiced, made with chicken, fried onions (birista), yogurt, nuts and desiccated coconut. Serve it with Greek yogurt naan, jeera rice or steamed rice for a satisfying meal.
I enjoy cooking Hyderabadi dishes. Other favourites on this site include Hyderabadi chicken masala, Hyderabadi green chicken (hariyali), and Hyderabadi chicken dum biryani.
This Hyderabadi Chicken Korma develops a naturally creamy, rich texture from birista, yogurt, nuts and coconut — no cream or excessive butter required. The chicken is slow-cooked in spiced yogurt until tender, then finished with a paste made from fried onions, roasted cashews and coconut for a smooth, aromatic gravy.
Quick Look: Hyderabadi Chicken Korma Recipe
- ⏱ Prep Time: 5 minutes
- 🍳 Cook Time: 40 minutes
- 🔥 Calories: ~430 kcal per serving
- 🛒 Key Ingredients: Chicken, birista (fried onions), yogurt, cashews, desiccated coconut, whole spices, keora water (optional)
- 🍳 Cook Method: Make birista → roast cashews & coconut → cook chicken with yogurt and spices → blend onion-nut paste → finish and simmer on low heat
- 🌶 Spice Level: Mild to medium
- 😋 Flavour Profile: Creamy, mildly spiced, aromatic Hyderabadi-style
- ⭐ Difficulty: Easy–Medium, great for weekend meals or special dinners
Why You’ll Love This Recipe
- One-pot convenience: Most of the cooking happens in a single deep pan, keeping prep and cleanup simple.
- Naturally creamy: The texture comes from fried onions, yogurt and nuts rather than heavy cream or excess butter.
- No marination required: This recipe builds flavour as the chicken gently simmers, so you can make it without advance planning.
- Improves with time: The korma tastes even better the next day as the spices meld together.
About this recipe
Korma is rooted in Mughlai cuisine, known for its rich gravies made with yogurt, nuts and aromatic spices. Hyderabadi korma is a milder, fragrant version often served at festive meals and special occasions.
Regional variations exist across India. While North Indian kormas may use almonds, Hyderabadi versions commonly use cashews and desiccated coconut for a smooth, velvety sauce.
You may also like other Mughlai chicken recipes on this site:
- Hyderabadi Chicken Masala
- Mughlai Chicken Curry
- Chicken Changezi
Korma Ingredients
See the recipe card below for exact quantities, full ingredient list and a printable version.
- Chicken: Bone-in pieces are recommended for deeper flavour; boneless works if preferred.
- Yogurt (curd): Thick yogurt like Greek yogurt or fresh homemade curd creates the characteristic tang and creaminess.
- Onions (birista): Thinly sliced and fried until golden-brown. Birista gives the gravy body and sweetness.
- Thickener: Roasted cashews and desiccated coconut blended into a paste provide a smooth, rich sauce; almonds can substitute if needed.
- Ghee & oil: A small amount of ghee adds aroma; use neutral oil where needed.
- Spice powders: Turmeric, red chili powders (Kashmiri and regular), coriander powder and garam masala.
- Flavourings: Keora (pandan) water, cardamom powder and mace offer authentic aroma; keora is optional.
- Whole spices: Bay leaves, cloves, peppercorns, green cardamom, cinnamon and cumin for tempering and depth.
How to make Hyderabadi Chicken Korma with Step-by-Step Photos
Making Birista (Fried Onions)
- Step 1: Heat oil in a deep-bottomed pan over medium-high heat.
- Step 2: Add sliced onions in small batches and fry until golden, stirring frequently.
- Step 3: Drain the fried onions on paper towels. Store-bought birista can be used to save time.
Roasting Nuts & Coconut
- Step 4: Heat 1 teaspoon ghee in a pan over medium-low heat and roast cashews until lightly golden.
- Step 5: Add desiccated coconut and roast on low heat until lightly golden. Remove and cool.
Making Hyderabadi Chicken Korma
- Step 6: Heat ghee and oil in a deep pan over low heat. Add whole spices and sauté briefly until aromatic.
- Step 7: Add chicken, ginger-garlic paste, yogurt, Kashmiri red chili powder, regular red chili powder, turmeric, salt and coriander powder. Mix to combine and form the korma base.
- Step 8: Cover and cook on low heat for about 20 minutes, stirring occasionally, until the chicken is mostly cooked and the oil starts to separate.
- Step 9: Split the fried onions into two portions. Blend one portion with roasted cashews and coconut, adding a little water to make a smooth paste.
- Step 10: Crush the remaining fried onions coarsely and set aside.
- Step 11: When the chicken is cooked and oil appears on the surface, stir in the onion-cashew-coconut paste, the crushed fried onions, garam masala, chopped green chilies, keora water (if using), cardamom powder and a pinch of mace. Mix well.
- Step 12: Cover and simmer for 4–5 minutes on low heat to marry the flavours. Serve hot with naan, jeera rice or steamed rice.
Tips to make the Best Hyderabadi Chicken Korma
- Cook on low heat: Maintain low heat while cooking for tender, flavourful chicken.
- Prepare fresh onion paste: Grind the fried onion-cashew paste just before using to preserve the korma’s colour and freshness.
- Keep the gravy thick: Avoid adding excess water; Hyderabadi korma is meant to be rich and velvety.
Recipe FAQs
Chicken Korma is a Mughlai-style curry characterised by a rich, thick gravy made with yogurt, nuts and aromatic spices. The name refers to a braising style where ingredients are sautéed and then gently simmered in gravy.
Serve with roti, paratha, Greek yogurt naan, jeera rice or plain steamed rice for a balanced meal.
Korma is creamy and mildly spiced, with tender chicken in a smooth, nut-enriched gravy scented by whole spices and aromatics.
Yes. The flavours deepen overnight, so the korma often tastes better the next day.
Yes. Keora water adds a distinctive aroma but is optional; the korma remains delicious without it.
Yes. Boneless chicken cooks faster; however bone-in chicken usually gives more flavour and juiciness.
Other Mughlai Chicken Recipes to Try!
-
Chicken Changezi Recipe (Old Delhi Restaurant Style)
-
Dum Ka Chicken (Dum Ka Murgh)
-
Restaurant Style Chicken Handi
-
Chicken Pasanda
If you try this recipe, please leave a comment and rating below — feedback is always appreciated.
Recipe Card
Hyderabadi Chicken Korma
Video
Equipment
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1 deep-bottomed pan
Ingredients
- 1 kg chicken, curry cut
- 4 onions thinly sliced
- 7 cashews
- 3 tablespoon desiccated coconut
To make korma sauce
- 2 teaspoon ghee, divided
- ¼ cup oil (same oil used to fry onions)
- 2 tablespoon ginger-garlic paste
- 1 cup yogurt or curd
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon spicy red chili powder
- 1 teaspoon salt (or as per taste)
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder
- ½ teaspoon garam masala powder
- 2 green chilies
- 1 teaspoon keora water (optional)
- ½ teaspoon cardamom powder
- ¼ teaspoon mace powder
Whole spices
- 2 bay leaves
- 5 cloves
- 6-7 peppercorns
- 3 green cardamoms (open slightly before adding)
- 2 inch cinnamon
- 1 teaspoon cumin
Instructions
Preparations
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Make birista: heat oil in a deep pan over medium-high heat. Fry sliced onions in small batches until golden, then drain on paper towels.
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Heat 1 teaspoon ghee in a pan on medium-low heat, roast cashews until lightly golden.
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Add desiccated coconut and roast on low heat until lightly golden. Remove and cool.
Making Hyderabadi Chicken Korma
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Heat ghee and oil in a deep-bottomed pan over low heat, add whole spices and sauté for 1 minute.
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Add chicken, ginger-garlic paste, yogurt, Kashmiri and regular red chili powders, turmeric, salt and coriander powder. Mix well.
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Cover and cook on low heat for 20 minutes, stirring occasionally.
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Divide fried onions: blend one portion with roasted cashews and coconut into a smooth paste with a little water. Crush the remaining fried onions and keep aside.
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When chicken is cooked and oil separates, add the onion-cashew paste, crushed onions, garam masala, green chilies, keora water (optional), cardamom and mace. Mix well.
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Cover and simmer 4–5 minutes on low heat. Serve hot with naan or steamed rice.
Notes
- Cook on low heat: Slow, gentle cooking yields the best texture and flavour.
- Do not burn birista: Fry onions in thin slices and in small batches; remove as soon as they brown.
- Grind fresh: Make the fried onion–nut paste right before using to keep the korma bright and fresh.
- Keep the gravy thick: Avoid excess water to preserve the rich, creamy consistency.
- Do not skip yogurt: Yogurt contributes essential tang and creaminess to the korma.
- Use keora water sparingly: A little imparts a floral aroma; too much can overpower the dish. It is optional.
Nutrition
Nutrition information is an approximation.