11 Authentic  Chicken korma Recipes in English and Urdu |Hyderabadi Wedding Special Red Chicken Recipe | Hyderabadi Red Chicken Curry Recipe | Hyderabadi Shadiyon Wala Red Chicken | Hyderabadi Chicken Curry | Hyderabadi Red Chicken | Chicken Curry Recipe | Chicken Gravy |Butter Chicken |Shadio wala qorma|White Chicken korma |Eid Special Chicken korma|Authenthic Chicken korma Recipe |Restaurant Style Chicken Korma Recipe By Food Fusion |Chicken White Karahi Recipe By Food Fusion | Degi Chicken korma Recipe |Chicken Tikka Masala|White Chicken korma|chef Zakir|Ruby ka kitchen | Best chicken korma pakistani recipes

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                   1.Authenthic Chicken korma Recipe

      2.Restaurant Style Chicken Korma Recipe By Food Fusion 

1.Authenthic Chicken korma Recipe

Ingredients:

• Ghee ¾ Cup
• sliced 2 large
• Black cardamom 2
• Green cardamom 5-6
• Cloves 3-4
• Black pepper corns ½ tsp
• Star anise 1
• Cinnamon sticks 2-3
• Black cumin seeds 1 tsp
• Bay leaves 3
• Ginger garlic paste 2 tbs
• Chicken (korma cut) ½ kg
• Salt 1 tsp or to taste
• Paprika powder 1 tsp
• Coriander powder roasted 2 tbs
• Red chili powder 2 tsp
• Yellow food color ¼ tsp
• Water ½ Cup or as required
• Yogurt sour 1 Cup
• Nutmeg powder ¼ tsp
• Mace powder ¼ tsp
• Garam masala powder ¼ tsp
• Butter ½ tsp
• Kewra water 1 tsp
• Almonds blanched for garnishing
• Ginger for garnishing

1. Put ghee in a pot, let it melt, then add the onion and sauté it till it turns golden brown. 2. Add the cloves, black pepper corns, star anise, cinnamon sticks, black cumin seeds, bay leaves, and black cardamom to the same pot and cook for one minute.

3. Stir in the ginger-garlic paste. 4.Add the chicken and cook for 4-5 minutes, covered, or until the color of the chicken changes. 5.Combine salt, paprika, coriander, red chili powder, and yellow food coloring for two minutes. 6. Stir in water thoroughly. 7. After extinguishing the flame, stir in the yogurt for two minutes. 8. Light the flame, stir in the mace and nutmeg powders, and simmer for 2 to 3 minutes. 9. Stir in the fried and minced onion, bring to a boil, cover, and simmer for 2 to 3 minutes. 10. Continue to cook for 2–3 minutes on high heat. 11. Add butter, kewra water, and garam masala powder, and Mix thoroughly after adding water. 12. Add ginger and almonds as a garnish.

Authentic Chicken Korma Recipe is ready.

2.Restaurant Style Chicken Korma Recipe By Food Fusion 

• For the chicken
• 300 gms Chicken breast boneless
• 1 tbsp Ginger garlic paste
• 1 tbsp Red chilli powder
• Salt to taste
• Oil to pan fry
• 300 gms Chicken breast boneless
• 1 tbsp Ginger garlic paste
• 1 tbsp Red chilli powder
• Salt to taste
• Oil to pan fry
• For the gravy
• 500 gms  roughly slit tomatoes
• 100 gms roughly cut onions
• 1 tbsp garlic paste
• 50 gms cashew
• 1 tsp kasoori methi
• 1/2 tsp garam masala
• 4 tbsp sugar
• 2 tbsp kashmiri chilli powder
• 5 tbsp butter
• 3 tbsp cream
• 2 tbsp malt vinegar / 1.5 tbsp White Vinegar
• Salt to taste

1.Salt, red chili powder, ginger paste, and garlic paste are used to marinate the chicken. The chicken is then set aside for 15 to 20 minutes.

2.Heat some oil in a skillet before adding the marinated chicken pieces to fry them. Once done, transfer the chicken to a bowl.

3.Once the onions are cooked, add tomatoes and cashew nuts to the same pan along with little oil and a teaspoon of butter.

4.Include some salt, sugar, malt vinegar, garam masala powder, and chili powder along with some water and garlic paste. Blend the ingredients into a smooth puree after evenly combining it and letting it cook for 15 to 20 minutes.

5.Re-strain it into the same pan to save unnecessary waste.

6.For 5-7 minutes, add the chicken, cream, butter, and kasoori meethi,then boil it for 5 to 7 minutes.

7.It can now be served with kasoori meethi butter chicken and cream as a garnish.

Butter Chicken Korma is ready to Serve.

4.Chicken White Karahi Recipe By Food Fusion

Ingredients:

• Oil 3-4 tbs • Ginger garlic ½ tbs • Green chili paste 4-6 • Chicken ½ kg • Salt 1 tsp or to taste • Yogurt 3/4 cup • Black pepper 1 tsp • Cumin 1 tsp • Coriander 1 tsp • Ginger (julienne cut) 2 inch piece or as preferred • Garam masala ½ tsp • Tetra pack cream 4 tbs • Green chili 2-3 • Lemon juice 1 tbs (optional) Directions:

1.Heat oil in a wok, add chicken and fry until it turns golden.

2.Add ginger garlic paste, green chili paste and salt.

3.Cook for 6-8 mins on medium flame.

4.In bowl, add yogurt, black pepper, roasted and crushed cumin and coriander crushed and mix well.

5.Add yogurt in chicken and mix well.

6.Cook for 6-8 mins or until yogurt water dries out and chicken is tender.

7.You can add 1-2 tsb water if required.

8.Add ginger (julienne cut), garam masala lemon juice, and Tetra pack cream 4 tbs - cook for few mins.

9.White chicken karahi is ready to serve with roti chapati or naan.

5.Degi Chicken Korma Recipe

Degi Chicken Korma is Ready to serve.

6.Easy Chicken Korma Recipe 

Ingredients:

• Oil 2 cups
• Chicken 1 kg
• Onion (sliced) 1 cup
• Yogurt 1 cup
• Ginger garlic paste 2 tbsp
• Red chili powder 1/2 tbsp
• Salt to taste
• Turmeric powder 1/2 tsp
• Coriander powder 1/2 tbsp
• Garam masala powder 1 tsp
• Paprika powder 1 tsp
• Nutmeg powder a pinch
• Mace powder a pinch
• Green cardamoms 8-10
• Bay leaves 2
• Cinnamon stick 2
• Kewra essence (optional) 2 drops

Directions:

1.Heat oil in a pan, add onion and cook on medium low flame for about 10 to 15 minutes or until onion is golden brown and crispy.

2.In a blender add fried onion, water as required and blend it into a thick paste. Set aside.

3.In the same oil add green cardamoms, cinnamon stick, bay leaves and sauté them for 1 to 2 minutes. Then add chicken in it and fry it for 3 to 4 minutes on medium low flame.

4.Add red chili powder, turmeric, coriander powder, paprika powder, salt and cook it for 2 to 3 minutes. Then add water, yogurt and cook for 10 minutes on medium low flame until chicken is fully cooked. Lastly add onion paste in it and cook for 5 minutes more.

5.Lastly add garam masala, nutmeg powder, mace powder, essence, and let it simmer for 2 to 3 minutes.

6.Your tasty Best chicken korma is ready to serve with naan.

7.Chicken Tikka Masala

Ingredients for Chicken Tikka Masala:

• Boneless Chicken - 500 gms (cut into tikka shapes) For Marination:
• Salt- 1 tsp
• Lemon juice- 2 tsp
• Thick Curd/Yogurt- 4 tbsp

Ginger Garlic Paste- 2 tsp

• Kashmiri Chilli Powder- 4 tsp
• Garam Masala Powder- 1/2 tsp
• Refined Oil- 2 tbsp
• For the Gravy:
• Onions, fine chopped- 2 medium
• Ginger Garlic Paste- 2 tsp
• Tomato purée - 1 US cup measure
• Fresh Cream- 6 tbsp
• Spice Powders:
• Turmeric Powder- 1/4 tsp
• Red Chilli Powder- 1 tsp
• Coriander Powder- 1 tsp
• Cumin Powder- 1/2 tsp
• Garam Masala Powder- 1/2 tsp
• Kasuri Methi ( Fenugreek leaves, roasted and crushed)- 1 tbsp
• Other Ingredients:
• Refined Oil- 3 tbsp
• Salt for seasoning- a pinch

Preparation: 1. Clean & pat dry the boneless chicken fillets. Cut them into 2” size tikkas.

2.Marinate the tikkas with the items indicated. Set aside in room temperature for 1 hour.

3.Fine chop the onions and roast the Kasuri Methi (Fenugreek leaves), crush it roughly. Process: Frying the tikkas:

4.Heat oil in a frying pan and place the tikkas side by side. Don’t crowd the pan, you can do in batches.

5.Fry on medium heat for 2 mins and then turn on the other side. Continue to fry it on medium heat on the other side for another 2 mins.

6.Now turn it again and continue to fry it on low heat for 3 mins. Flip it and continue the same on the other side too.

7.Take these out on a plate and repeat with the balance marinated tikkas. Making the gravy:

8.Heat 2 tbsp oil in a pan and add the chopped onions. Fry on medium heat for 5 mins till light brown in colour.

9.Add the ginger garlic paste and fry on low heat for 2 mins.

10.Add the tomato purée, give a mix and add the turmeric, red chilli, coriander, cumin powders and a pinch of salt. Mix & fry for 2 mins on low heat.

11.Add the fried tikkas, give a mix and add 300 ml water. Add the garam masala powder, give a mix and cover & cook on low heat for 10 mins.

12.Now open the lid, add the cream, give a mix and cook on low heat for 2 mins.

13. Lastly add the roasted & crushed Kasuri Methi and cook on low heat for 2 mins.

14. Serve with naan or rice.

chicken tikka masala is ready to serve.

8.Chicken chilli Curry

Ingredients for Chilli Chicken Curry:

• (Tsp-Teaspoon; Tbsp-Tablespoon) Chicken, curry cut with bones - 1 Kg
• Green Masala Paste:
• Sautéed onions- small onion, thick slices (40 gms)
• Sautéed Green chillies - 8 nos., halved
• Coriander Leaves, chopped- 1 cup
• Mint leaves- 1/2 cup
• Curry Leaves- 10-12 nos.
• Tempering:
• Cumin Seeds-1 tsp
• Cinnamon- 2 pieces
• Curry Leaves- 10-12
• Spice Powders:
• Turmeric Powder- 1/2 tsp
• Red Chilli Powder- 1 tsp
• Coriander Powder- 3 tsp
• Garam Masala Powder- 1 tsp
• Other Ingredients:
• Onions, chopped- 2 big ones (200 gms)
• Green Chillies, slit- 3
• Ginger, crushed- 2 tbsp
• Garlic, crushed- 2 tbsp
• Tomato, sliced- 2 small (100 gms)
• Salt- 2.5 tsp or to taste
• Thick coconut milk- 1/2 cup (120 ml)
• Refined Oil- 5-6 tbsp
• Coriander leaves for garnish- 2-3 tbsp

Preparation: 1.Peel and make thick slices of 1 small onion. Wash and cut the green chillies into halves.

2.To make the Green Masala paste, take a frying pan & heat 1/2 tbsp oil. Now add the thick onion slices and fry on medium heat for 2-3 mins till translucent. Now add the green chillies, give a mix and fry on medium heat for 30 secs. Remove to a plate and let it cool.

3.Now chop the coriander leaves and take out the mint and curry leaves.

4.Now add all the ingredients for the masala paste into a blender/grinder and coarse grind it. Give it a mix and then blend it into a paste after adding 2-3 tbsp water. Set aside. 5.Now, chop the onions, peel and crush the ginger & garlic and slice the tomatoes.

6.Also slit the green chillies, take out the curry leaves and chop the coriander leaves for garnishing. Process: 7.Heat oil in a pan and add the cumin seeds, cinnamon and curry leaves. Give a stir and then add the chopped onions & slit green chillies. Fry on medium heat for 8-9 mins till the colour changes.

8.Now add the crushed ginger and garlic and fry on medium heat for 2-3 mins.

9.Add the sliced tomatoes and 1 tsp salt & fry on medium heat for 2-3 tsp till the tomatoes are soft. Now add all the spice powders other than Garam masala powder and mix and fry in medium heat for 2-3 mins till the spices are cooked and oil separates.

10.Now add the chicken pieces and 1.5 tsp salt and mix and fry on high heat for 4-5 mins. Continue to cook on medium heat for another 8-10 mins till the chicken is browned.

11.Add the Green Masala paste, coconut milk and Garam masala powder. Give a mix, add 200 ml water and cook covered on low heat for 15 mins till the chicken is tender.

12.Now remove the lid, and add chopped coriander leaves. Add little water (if needed) for desired consistency of the gravy. Mix and cook 2 mins on low heat.

13.Serve with roti or rice.

Chicken chilli Curry is ready to serve.

9.Green(Haray Masala) Curry

Chicken, curry cut with bones - 1 Kg Green Masala Paste:

• Sautéed onions- small onion, thick slices (40 gms)
• Sautéed Green chillies - 8 nos., halved
• Coriander Leaves, chopped- 1 cup
• Mint leaves- 1/2 cup
• Curry Leaves- 10-12 nos.

Tempering:

• Cumin Seeds-1 tsp
• Cinnamon- 2 pieces
• Curry Leaves- 10-12

Spice Powders:

• Turmeric Powder- 1/2 tsp
• Red Chilli Powder- 1 tsp
• Coriander Powder- 3 tsp
• Garam Masala Powder- 1 tsp

Other Ingredients:

• Onions, chopped- 2 big ones (200 gms)
• Green Chillies, slit- 3
• Ginger, crushed- 2 tbsp
• Garlic, crushed- 2 tbsp
• Tomato, sliced- 2 small (100 gms)
• Salt- 2.5 tsp or to taste
• Thick coconut milk- 1/2 cup (120 ml)
• Refined Oil- 5-6 tbsp
• Coriander leaves for garnish- 2-3 tbsp

Preparation: 1.Peel and make thick slices of 1 small onion. Wash and cut the green chillies into halves.

2.To make the Green Masala paste, take a frying pan & heat 1/2 tbsp oil. Now add the thick onion slices and fry on medium heat for 2-3 mins till translucent. Now add the green chillies, give a mix and fry on medium heat for 30 secs. Remove to a plate and let it cool.

3.Now chop the coriander leaves and take out the mint and curry leaves.

4.Now add all the ingredients for the masala paste into a blender/grinder and coarse grind it. Give it a mix and then blend it into a paste after adding 2-3 tbsp water. Set aside. 5.Now, chop the onions, peel and crush the ginger & garlic and slice the tomatoes.

6.Also slit the green chillies, take out the curry leaves and chop the coriander leaves for garnishing. Process: 7.Heat oil in a pan and add the cumin seeds, cinnamon and curry leaves. Give a stir and then add the chopped onions & slit green chillies. Fry on medium heat for 8-9 mins till the colour changes.

8.Now add the crushed ginger and garlic and fry on medium heat for 2-3 mins.

9.Add the sliced tomatoes and 1 tsp salt & fry on medium heat for 2-3 tsp till the tomatoes are soft. Now add all the spice powders other than Garam masala powder and mix and fry in medium heat for 2-3 mins till the spices are cooked and oil separates.

10.Now add the chicken pieces and 1.5 tsp salt and mix and fry on high heat for 4-5 mins. Continue to cook on medium heat for another 8-10 mins till the chicken is browned.

11.Add the Green Masala paste, coconut milk and Garam masala powder. Give a mix, add 200 ml water and cook covered on low heat for 15 mins till the chicken is tender.

12.Now remove the lid, and add chopped coriander leaves. Add little water (if needed) for desired consistency of the gravy. Mix and cook 2 mins on low heat.

Haray masla curry is ready to Serve.

Serve with roti or rice.

10.Hyderabadi Wedding Special Red Chicken Recipe | Hyderabadi Red Chicken Curry Recipe | Hyderabadi Shadiyon Wala Red Chicken | Hyderabadi Chicken Curry | Hyderabadi Red Chicken | Chicken Curry Recipe | Chicken Gravy

Ingredients for Hyderabadi Red Chicken Curry:

• Chicken, large pieces- 1 kg
• Cashew-Almond-Coconut paste:
• Cashew nuts -10
• Almonds-10
• Coconut grated- 4-5 tbsp (35-40 gms)
• For the Marination:
• Turmeric powder- 1/4 tsp
• Red Chilli Powder- 2 tsp
• Kashmiri Chilli Powder - 4 tsp
• Coriander Powder- 2 tsp
• Garam Masala Powder- 1.5 tsp
• Ginger Garlic paste- 1 tbsp
• Fried onions - 3 medium ones (lightly crushed)
• Cashew-almond paste made earlier
• Whisked Curd/Yogurt- 1 cup (225-250 gms)
• Red colour- pinch
• Salt-2.5 tsp
• Spice & Sauces:
• Pepper Powder- 1/2 tsp
• Green Chilli Sauce- 1 tsp
• Red Chilli Sauce- 1 tbsp
• Soy Sauce- 1 tsp
• Tomato Ketchup- 1 tbsp
• Other Ingredients:
• Coriander Leaves, chopped- 3 tbsp
• Mint leaves, chopped- 2 tbsp
• Green Chillies, cut & slit- 3
• Garam Masala Powder- 1/4 tsp
• Fresh Cream- 2 tbsp

Oil in which onion was fried- 5-6 tbsp Preparation: 1.Slice the 3 medium onions and deep fry in oil till golden. Remove from oil and allow to cool.

2.Grate the coconuts after removing the dark skin. You can also do that in a grinder after cutting the coconut into pieces. Make sure it is not too smooth.

3.For the Cashew-Almonds-Coconut paste, dry roast the cashew nuts & almonds on low heat for 2-3 mins. Shouldn’t become brown.

4.Now add the grated coconut, give a mix and stir and dry roast on low heat for 3 mins till the coconut starts becoming light brown. Remove & allow to cool.

5.Transfer these into a grinder and coarse grind it into a powder. Now add 1/2 cup water and grind it into a paste. Process: 6.Take a flat bottom curry pan and arrange the chicken pieces in it.

7.Add all the ingredients for the marination (listed above), cover and set aside 90 mins to marinate.

8.After marinating, place the pan with the chicken on high flame.

9.Cook the chicken on high to medium heat for 5 mins. Stir once or twice.

10.Cover and cook on low heat for 15 mins.

11.Remove lid and add pepper powder and all the sauces. Give a mix.

12.Now add the coriander leaves, mint leaves and the green chilli. Give a mix.

13.Cover and cook on low heat for 10 mins.

14.Lastly add the garam masala and fresh cream.

15.Cook 2 mins on low heat.

16.Serve with naan or rice.

Chicken curry is ready to serve.