Hyderabadi Chicken Qorma | How to make Hyderabadi Chicken Qorma

By Aameena Ahmed  |  23rd Nov 2015  |  
5 from 3 reviews Rate It!
  • Hyderabadi Chicken Qorma, How to make Hyderabadi Chicken Qorma
Hyderabadi Chicken Qormaby Aameena Ahmed
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

931

3





About Hyderabadi Chicken Qorma Recipe

A spicy, creamy and flavoursome recipe of chicken from the land of Nizams, Hyderabad.

Hyderabadi Chicken Qorma

Ingredients to make Hyderabadi Chicken Qorma

  • chicken – 500 gms
  • garlic-Ginger paste – 1 and ½ tbsp
  • tomato paste – ½ cup
  • onion – 2 medium sized quartered
  • Green chilies – 4
  • Whole garam masala – 4 cloves
  • 4 green cardamoms
  • Dry coconut powder – 3 tbsp
  • poppy seeds/Khas Khas – 2 tbsp
  • peanuts dry roasted – 2 tbsp
  • cashew nuts – 1 tbsp
  • almonds – 1 tbsp
  • yogurt – 1 cup beaten
  • oil – 1/4th cup
  • Browned onion – 3 tbsp crushed (optional)
  • water – 1 cup
  • coriander leaves – a handful
  • salt to taste
  • Kashmiri red chili powder – 2 tsp
  • turmeric – 1/2 tsp
  • coriander powder – 2 tsp
  • cumin powder – 1 tsp
  • Garam masala powder – 1 tsp
  • 4 small pieces of cinnamon

How to make Hyderabadi Chicken Qorma

  1. In a pan add a tbsp of oil, to that add quartered onions and slit green chilies. Saute well for few minutes and keep aside to cool down. Then make a coarse paste of it.
  2. Grind together the dry coconut, khas khas, peanuts, cashew nuts and almonds together into a smooth paste by adding a little water.
  3. Now in a lagan, add oil and then add whole garam masala, onion-green chilli paste, sauté the onion paste till it slightly changes color. Then add garlic-ginger paste and fry it well.
  4. Next add in tomato paste and sauté till the oil separates. Now add the above made paste and sauté it. Add in salt, turmeric, red chili powder, coriander powder, cumin powder and a dash of water. Sauté it again.
  5. Add in yogurt, while doing so continue stirring so that the yogurt doesn’t cuddle. Simmer and cook till the oil separates.
  6. Now add the chicken pieces, sauté well for 5 minutes on a high flame and then add one cup water. Cook by covering with a lid on a low flame for 25 minutes.
  7. Finally add the garam masala powder, browned onions, coriander and cook on a extremely low flame with a lid covered on dum for 5 more minutes.
  8. Serve warm with freshly cooked rice for best taste.

My Tip:

If you are using a store bought tomato puree, use only half cup of it otherwise you can make a puree of 4 medium sized tomatoes.

Reviews for Hyderabadi Chicken Qorma (3)

Iffath Saghira8 hours ago

Superb dish
Reply

Dr. Nisheeth Saawarn2 years ago

Reply

Shyamolima Sengupta2 years ago

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