Hyderabadi Chicken Korma with step-by-step photos and a video. This Mughlai-style chicken curry from Hyderabad is thick, creamy, and mildly spiced. The gravy is built from slow-cooked fried onions (birista), yogurt, roasted nuts and desiccated coconut, plus fragrant whole and powdered spices. Serve with naan, jeera rice, or steamed rice for a satisfying meal.
I enjoy cooking Hyderabadi dishes; other favourites include Hyderabadi chicken masala, Hyderabadi green chicken (hariyali), and Hyderabadi chicken dum biryani.
This Hyderabadi Chicken Korma is rich, creamy and comforting. The chicken simmers gently in yogurt and spices until tender, then the curry is enriched with a paste made from fried onions, roasted cashews and coconut. The result is a naturally creamy korma that needs no added cream or butter.
What sets this recipe apart is the use of birista and nut-coconut paste for creaminess. The slow-cooked onions, combined with yogurt and roasted nuts, create a smooth, indulgent texture and deep flavour without dairy cream.
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)
- 🍳 Method: Make birista → roast nuts & coconut → cook chicken with yogurt & spices → blend one portion of birista with nuts → finish korma 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 steps happen in one deep pan, so prep and cleanup are simple.
- Naturally creamy: The sauce gets its richness from fried onions, yogurt and nuts—no cream or butter required.
- No marination needed: The chicken cooks in the spiced yogurt base so you can make this with minimal advance planning.
- Improves with time: Flavours deepen overnight, making leftovers even better the next day.
About this recipe
Korma originates in Mughlai cuisine, known for luxurious curries that often use yogurt, nuts and aromatic spices. Hyderabadi korma is a mildly spiced, celebratory version with a thick, creamy gravy often made for special occasions.
Across India, korma recipes vary—North Indian versions may use almonds, while Hyderabadi recipes frequently use cashews and coconut to achieve their distinctive texture and flavour.
You may also like other Mughlai chicken recipes:
- Hyderabadi Chicken Masala
- Mughlai Chicken Curry
- Chicken Changezi
Korma Ingredients
See the recipe card below for full ingredient quantities and printable details.
- Chicken: Bone-in chicken is preferred for depth of flavour and juiciness; boneless also works.
- Yogurt (curd): Greek yogurt or fresh home-made curd gives body and tang—don’t skip it.
- Onions (birista): Thinly sliced and fried until golden; this is essential for natural creaminess. Store-bought birista can be used if desired.
- Thickener: Roasted cashews and desiccated coconut blended into a paste yield a smooth, rich gravy. Almonds can be substituted if needed.
- Ghee & oil: A little ghee adds aroma; neutral oil works for frying and cooking.
- Spice powders: Turmeric, red chili (Kashmiri and/or regular), coriander powder, and garam masala.
- Flavourings: Keora (pandan) water, cardamom and mace add authentic aroma—keora is optional.
- Whole spices: Bay leaves, cloves, peppercorns, green cardamoms, cinnamon and cumin for depth and fragrance.
How to make Hyderabadi Chicken Korma with Step-by-Step Photos
Making Birista (Fried Onions)
- Step 1: Heat oil in a deep pan over medium-high heat.
- Step 2: Fry sliced onions in small batches until golden, stirring frequently.
- Step 3: Drain on paper towels and set aside; store-bought birista is an acceptable shortcut.
Roasting Nuts & Coconut
- Step 4: Warm 1 teaspoon ghee over medium-low heat and lightly roast cashews until golden.
- Step 5: Add desiccated coconut and roast on low heat until lightly golden. Cool before blending.
Making Hyderabadi Chicken Korma
- Step 6: In a deep pan, heat ghee and the reserved oil on low. Add whole spices and sauté briefly to release their aroma.
- Step 7: Add chicken, ginger-garlic paste, yogurt, Kashmiri red chili, spicy red chili, turmeric, salt and coriander powder. Stir to combine and form the korma base.
- Step 8: Cover and cook gently on low for about 20 minutes, stirring occasionally, until the chicken is tender.
- Step 9: Divide the fried onions into two portions. Blend one portion with the roasted cashews and coconut, adding a little water to make a smooth paste.
- Step 10: Coarsely crush the remaining fried onions and set aside to finish the korma.
- Step 11: When the chicken is cooked and oil begins to separate on top, add the onion-cashew-coconut paste, the crushed fried onions, garam masala, green chilies, a splash of keora water (if using), cardamom and a pinch of mace. Stir gently to combine.
- Step 12: Cover and simmer for another 4–5 minutes on low so the flavours meld. Serve hot with naan or steamed rice.
Tips to make the Best Hyderabadi Chicken Korma
- Maintain low heat: Slow, gentle cooking ensures tender chicken and a cohesive, rich gravy.
- Fry birista carefully: Slice onions thin and fry in small batches. When they start to brown, lower the heat and remove quickly to avoid burning.
- Grind just before use: Blend the fried-onion and nut paste right before adding it to the curry to keep the gravy bright in colour.
- Keep the sauce thick: Hyderabadi korma is meant to be rich and thick; avoid adding excess water that would dilute the flavours.
Recipe FAQs
Chicken Korma is a Mughlai-style curry known for a rich, thick, creamy gravy made with yogurt, nuts and aromatic spices. The name refers to the braising method used to create its luscious sauce.
Serve with roti, paratha, naan, jeera rice or plain steamed rice for a complete meal.
Korma is creamy and mildly spiced, with tender chicken and a smooth gravy where yogurt, nuts and fried onions create a gentle, aromatic richness.
Yes. The korma often tastes better the next day as the spices mellow and infuse the sauce.
Yes. Keora water adds a traditional aroma but is optional if you don’t have it or prefer not to use it.
Yes. Boneless chicken works fine, though bone-in pieces give more flavour and stay juicier during slow cooking.
Other Mughlai Chicken Recipes to Try!
-
Chicken Changezi (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! We’d love your feedback.
Recipe Card
Hyderabadi Chicken Korma
Video
Equipment
- 1 deep-bottom pan
Ingredients
- 1 kg chicken, curry cut
- 4 onions, thinly sliced
- 7 cashews
- 3 tbsp desiccated coconut
To make korma sauce
- 2 tsp ghee, divided
- ¼ cup oil (use the oil from frying onions)
- 2 tbsp ginger-garlic paste
- 1 cup yogurt or curd
- 1 tsp Kashmiri red chili powder
- 1 tsp red chili powder (spicy)
- 1 tsp salt (or to taste)
- ½ tsp turmeric powder
- 2 tsp coriander powder
- ½ tsp garam masala powder
- 2 green chilies
- 1 tsp keora water (optional)
- ½ tsp cardamom powder
- ¼ tsp mace powder
Whole spices
- 2 bay leaves
- 5 cloves
- 6–7 peppercorns
- 3 green cardamoms (slightly opened)
- 2 inch cinnamon
- 1 tsp cumin
Instructions
Preparations
- Make birista: heat oil in a deep pan over medium-high heat and fry the sliced onions in small batches until golden. Drain on paper towels.
- Heat 1 tsp ghee in a pan on medium-low and roast cashews until light golden. Add desiccated coconut and roast until lightly golden; cool.
Making Hyderabadi Chicken Korma
- Heat ghee and oil in a deep pan on low. Add whole spices and sauté for a minute.
- Add chicken, ginger-garlic paste, yogurt, chili powders, turmeric, salt and coriander powder. Mix to combine.
- Cover and cook on low for 20 minutes, stirring occasionally, until the chicken is cooked through.
- Divide the fried onions: blend one portion with the roasted cashews and coconut, adding a little water to make a smooth paste. Crush the remaining fried onions coarsely and set aside.
- When oil rises to the surface, add the onion-cashew paste, crushed fried onions, garam masala, green chilies, keora water (if using), cardamom and mace. Mix gently.
- Cover and simmer 4–5 minutes on low. Serve hot with naan or steamed rice.
Notes
- Cook slowly: Low heat throughout gives the best texture and flavour.
- Avoid burning birista: Fry onions in thin, even slices and remove promptly once they brown.
- Grind fresh: Blend the fried onion and nut paste just before adding to keep the gravy bright.
- Maintain thickness: Hyderabadi korma should be thick and luxurious—avoid diluting with too much water.
- Yogurt matters: Use fresh yogurt or curd for the best tang and body.
- Use keora sparingly: A little keora water adds fragrance; use sparingly or omit if you prefer.
Nutrition
Nutrition information is an approximation.