Hyderabadi chicken korma is a rich, aromatic Mughlai-style curry from the Deccan region of India, known for its creamy, nutty gravy and tender chicken. Unlike many restaurant kormas that rely on cream or coconut milk, this version builds its silkiness from a paste of fried onions, cashews, and yogurt, seasoned with whole and ground spices like cardamom, cloves, and cinnamon. It’s a celebration dish that feels luxurious but is surprisingly approachable for a home cook, especially if you prep the onion paste in advance.
Ingredients
- 3 lbs (1.4 kg) bone-in chicken thighs and drumsticks, skin removed
- 3 large yellow onions (about 1.5 lbs / 680 g), thinly sliced
- 1/2 cup (120 ml) neutral oil, like canola or sunflower
- 1/2 cup (60 g) raw cashews
- 1/4 cup (60 g) plain whole-milk yogurt, at room temperature
- 2 tbsp (30 g) ginger-garlic paste (see note)
- 1 tsp (2 g) garam masala
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) red chili powder (adjust to taste)
- 1 tsp (5 g) salt, plus more to taste
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1 (2-inch / 5 cm) cinnamon stick
- 1 bay leaf
- 1 cup (240 ml) water
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
Note: Ginger-garlic paste is available in Indian groceries; or make your own by blending equal parts fresh ginger and garlic with a splash of water.
Instructions
- Fry the onions: Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring frequently, for 20–25 minutes, until they are deep golden brown and crisp. Be patient—this is the flavor base. Remove the onions with a slotted spoon, leaving the oil in the pot. Let the onions cool slightly.
- Make the onion-cashew paste: In a blender, combine the fried onions, cashews, and 1/4 cup (60 ml) of water. Blend into a smooth, thick paste. Set aside.
- Brown the chicken: In the same pot with the reserved oil, add the cardamom, cloves, cinnamon, and bay leaf. Sauté for 30 seconds until fragrant. Add the chicken pieces in a single layer (work in batches if needed) and brown on all sides, about 5–7 minutes. Remove the chicken and set aside.
- Cook the masala: Reduce the heat to medium-low. Add the ginger-garlic paste to the pot and sauté for 1–2 minutes until raw smell disappears. Add the ground coriander, turmeric, chili powder, and salt. Stir for 30 seconds.
- Add the onion-cashew paste: Pour the paste into the pot. Cook, stirring constantly, for 3–4 minutes until the paste darkens slightly and releases oil from the edges.
- Temper the yogurt: Turn the heat to low. Whisk the yogurt in a small bowl until smooth. Add it to the pot one tablespoon at a time, stirring well after each addition to prevent curdling.
- Simmer the korma: Return the chicken to the pot, along with any accumulated juices. Add 1 cup (240 ml) water and stir to combine. Bring to a gentle simmer, then cover and cook over low heat for 30–35 minutes, until the chicken is cooked through and tender. Stir occasionally.
- Check temperature: Insert an instant-read thermometer into the thickest part of a chicken piece, avoiding bone. It must read 165°F (74°C) – the USDA FSIS safe minimum for poultry. If not, continue cooking and check again.
- Finish: Stir in the lemon juice. Taste and adjust salt. If the gravy is too thin, simmer uncovered for 5–10 minutes to thicken. If too thick, add a splash of water.
- Rest and serve: Let the korma rest off the heat for 10 minutes before serving. Garnish with cilantro.
Tips
- Don’t rush the onions: The deep golden color of the fried onions is what gives the korma its characteristic dark, rich hue and sweetness. If they’re undercooked, the gravy will taste raw and pale.
- Yogurt at room temperature: Cold yogurt added to a hot pan will likely curdle. Always bring it to room temperature and add it slowly while stirring.
- Substitute for cashews: If you have a nut allergy, use 1/4 cup (40 g) of raw sunflower seeds or 1/4 cup (30 g) of blanched almonds. The flavor will change slightly but remain delicious.
- Make it ahead: The korma tastes even better the next day as the spices meld. You can prepare the onion-cashew paste a day ahead and refrigerate it in an airtight container.
Serving Suggestions
Serve this Hyderabadi chicken korma with steamed basmati rice or warm naan, roti, or paratha. A side of cucumber raita (yogurt with grated cucumber and mint) and a simple green salad balance the richness. For a traditional touch, add a sprinkle of fried onion slivers and a few drops of rose water or kewra water on top before serving.
Variations
- Vegetarian: Replace the chicken with 2 lbs (900 g) of paneer cubes or mixed vegetables like potatoes, carrots, and peas. Skip the browning step and add the vegetables directly to the masala; cook until tender.
- Spicier: Increase the red chili powder to 1 teaspoon, or add 1–2 chopped green chilies with the ginger-garlic paste.
- Dairy-free: Use coconut yogurt instead of dairy yogurt. The flavor will shift slightly, but it will still be creamy.
- Lighter version: Use boneless, skinless chicken thighs and reduce the oil to 1/4 cup (60 ml). The gravy will be less rich but still flavorful.
Storage and Reheating
Refrigerate leftover korma in an airtight container within 2 hours of cooking. It will keep for up to 4 days. To reheat, place in a saucepan over medium-low heat, adding a splash of water or broth to loosen the gravy. Stir frequently until piping hot, at least 165°F (74°C) throughout. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each. Freeze the korma for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but they cook faster and can dry out. Reduce the simmering time to 20–25 minutes, and check for doneness at 165°F (74°C).
Why did my yogurt curdle? Curdling usually happens when the yogurt is cold or added too quickly. To fix it, remove the pot from heat and whisk vigorously. If it remains curdled, you can blend the sauce until smooth, though the texture will be slightly different.
Can I make this in a slow cooker? Yes. After browning the chicken and cooking the masala, transfer everything to a slow cooker and cook on low for 4–5 hours, or high for 2–3 hours, until the chicken reaches 165°F (74°C).
What is the difference between korma and curry? Korma is a specific type of curry characterized by its mild, creamy sauce made with yogurt, nuts, and aromatic spices. Regular curries can vary widely in heat and consistency.
Can I skip the cashews? Yes, but the sauce will be less thick and creamy. You can substitute with 1/4 cup (30 g) of blanched almonds, or add 2 tablespoons of heavy cream at the end for a similar richness.
Is this korma very spicy? No, it’s mild to medium. The heat comes mainly from the chili powder, which you can adjust to your preference. The dominant flavors are nutty, aromatic, and slightly sweet from the onions.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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