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  • Writer's pictureRafiya Quraishi

Hyderabadi style ---Chicken Khorma


Chicken - 1 whole chicken (approx.900 gm)

Curd - 400 gm ( 1 & 1/2 cup approx.)

Ghee or Oil - 3/4 cup

Ginger garlic paste - 50 gm

Red chili powder - 1tbsp

Garam masala powder - 1tbsp (powder of green cardamom, cloves, shah zeera, cinnamon)

Almonds - 10 -15 (make a paste and keep aside)

Raisins - 2tbsp (fry them in oil or ghee and keep aside)

Green cardamom - 4 -5

Turmeric powder - 1 tsp

Salt as per taste

Kewda water - 4 tsp


Make a paste of almonds and keep it aside. Heat a pan add ghee and fry raisins till golden brown and Keep aside, Fry onions till golden brown and keep aside. In the same pan add the chicken and fry till it changes the color, now add ginger garlic paste mix it well with the chicken and cook till the ginger garlic paste changes its color, at this stage add all the dry ingredients mix and cook till all the ingredients are well cooked with the chicken. Add curd at this stage mix and cook till the water from the curd is dry. Add salt and fried onions, mix cover and cook. Cook till the chicken is tender and dry. At this stage add enough water for the chicken to cook. Add salt if needed mix and cook till the gravy thickens. Once the chicken is cooked completely, add the almond paste and kewda water mix and cook for few more mins. Add raisins and leave on dum for 3-5 mins. Serve hot with Naan, Roti or zeera rice.

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