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chicken korma masala curry(hyderabadi).

Hyderabadi chicken korma.

 
A chicken korma recipe from the Hyderabadi region.


It’s one of the popular Indian chicken curry recipes you’ll want to cook and taste.

 

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 flavors of a peanut-sesame masala gravy spices this one-pot Indian chicken curry is going to be your next favorite chicken curry after the ever-popular Tandoori chicken.

 

The chicken korma curry is Rich, aromatic with full-bodied flavors 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 why many Hyderabadi dishes that 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.

 

 

Hyderabadi chicken korma.  A chicken korma recipe from the Hyderabadi region. It's one of the popular Indian chicken curry recipes you'll want to taste. Made with a peanut-sesame gravy base, this Indian curry makes a perfect one-pot meal to share with friends and loved ones.

 

Cooking a pot of Hyderabadi chicken with love.

 

Yes, love plays a big role when cooking dishes such as this curry.

 

It’s not a 10, 15 or 30-minute recipe you are making here, take a look at the ingredients and you might feel it’s not worth the effort or too complex.

 

But you’ll find that it’s not how much ingredients go into the dish or how the steps of creating it takes time but more about how each step and element builds up flavor and depth. 

 

It takes time and patience, so go ahead and make a pot of Hyderabadi chicken and spread the love.

 

If you love researching and feeding your mind with tiny details.

 

There’s an interesting article about Hyderabadi cuisine in Wikipedia.

 

My favorite part of the writing is finding the fusion of tastes from different cultures influencing the flavors of that region.

 

Hyderabadi chicken korma.  A chicken korma recipe from the Hyderabadi region. It's one of the popular Indian chicken curry recipes you'll want to taste. Made with a peanut-sesame gravy base, this Indian curry makes a perfect one-pot meal to share with friends and loved ones.

Thank you note to my readers.
 
 

Save the recipe to your favorite Pinterest board.

Hyderabadi chicken korma.  A chicken korma recipe from the Hyderabadi region. It's one of the popular Indian chicken curry recipes you'll want to taste. Made with a peanut-sesame gravy base, this Indian curry makes a perfect one-pot meal to share with friends and loved ones.

 

A few things to keep in mind while cooking this delicious Hyderabadi Chicken.

 

1/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 with Cashewnuts.
The original/authentic Hyderabadi chicken recipe uses Cashewnuts.

 

2/ 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 of it(like I usually do) then 10-15 minutes should be adequate.


But the longer you marinate the better(no more than 5 hours).

 

3/ 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.

 

Utensils/appliances needed for the recipe.

  • 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.

 

Other similar Indian recipes you might like to try.

Hyderabadi chicken dum biryani.

Slow-cooked Chettinad chicken curry.

chicken 65.

Butter chicken.

recipe difficulty rating.

Hyderabadi chicken korma

with sesame-peanut masala

gravy.

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

Notes- all ingredients can be cut to 1/2 if serving size reduces to 3 and still have left-overs.

 

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

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

1-2 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 tablespoon of Ginger

1 tablespoon of Garlic

2-3 Cardamoms

1 small piece of Cinnamon

 

Method

Half an hour before making the Hyderabadi chicken recipe.

 

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

 

Marinating the chicken.

In a large bowl place the chicken piece and mix in the yogurt, 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, 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 color, 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 yogurt 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.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Yield: 5

chicken korma masala curry(hyderabadi).

Hyderabadi chicken korma.  A chicken korma recipe from the Hyderabadi region. It's one of the popular Indian chicken curry recipes you'll want to taste. Made with a peanut-sesame gravy base, this Indian curry makes a perfect one-pot meal to share with friends and loved ones.

HYDERABADI CHICKEN KORMA.
A CHICKEN KORMA RECIPE FROM THE HYDERABADI REGION.
IT’S ONE OF THE POPULAR INDIAN CHICKEN CURRY RECIPES YOU’LL WANT TO COOK AND TASTE.
MADE WITH A PEANUT-SESAME GRAVY BASE, THIS INDIAN CURRY MAKES A PERFECT ONE-POT MEAL TO SHARE WITH FRIENDS AND LOVED ONES.

Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 45 minutes
Total Time 1 hour 50 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 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
  • 1-2 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 tablespoon of Ginger
  • 1 tablespoon of Garlic
  • 2-3 Cardamoms
  • 1 small piece of Cinnamon

Instructions

Half an hour before making the Hyderabadi chicken recipe.

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

 Marinating the chicken.

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, 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 color, 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 .

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.

 

 

 

 

 

 

 

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Brian Lageose

Monday 19th of June 2017

This looks especially delicious!

jehan

Tuesday 20th of June 2017

Thank you Brian, hope you are well.

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