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Cypriot Halloumi Salad
A fresh Cypriot salad with grilled halloumi, tomatoes, cucumber, onion, olive oil, lemon, and oregano.
ChefLock Recipe
Hyderabadi Chicken Korma
This chicken korma uses onion, cashew and yogurt to create a rounded, creamy sauce without relying on a large cream addition. Cardamom and cinnamon provide fragrance, while the spice mixture remains gentle enough for the chicken flavour to show.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Cashews need preparation and blending as directed to make a smooth paste. Plain whisked yogurt helps avoid uneven lumps. The name identifies the intended style of this formulation, not a claim that every Hyderabadi korma uses the same ingredients.
Cook onions patiently and blend the nut base thoroughly. Add yogurt over controlled heat, then simmer chicken gently in the sauce until it reaches 74°C. Stir the base regularly because nut-thickened sauces can catch on the pan.
A gritty texture points to insufficiently softened or blended cashews. If the sauce thickens before chicken is cooked, add a little hot water. If it tastes flat, check salt before adding more cardamom, which can quickly dominate.
About This Recipe
This chicken korma uses onion, cashew and yogurt to create a rounded, creamy sauce without relying on a large cream addition. Cardamom and cinnamon provide fragrance, while the spice mixture remains gentle enough for the chicken flavour to show.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Heavy saucepan
- ✓ Blender
- ✓ Mixing bowl
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Soften cashews: Cover cashews with boiling water for 20 minutes, drain and blend with 100 ml of the measured water until smooth.
- Brown onions: Heat oil in a heavy pan and cook onion for 12–15 minutes until golden. Add cardamom and cinnamon for 30 seconds.
- Add chicken: Stir in ginger and garlic for 1 minute, then chicken, ground coriander, cumin, turmeric, chilli and salt. Turn for 5 minutes.
- Build sauce gently: Lower heat. Add yogurt gradually while stirring, followed by cashew paste and remaining water.
- Simmer: Cover partly and simmer for 25–30 minutes, stirring carefully at the base, until chicken reaches at least 74°C. Add a little water if the nut sauce thickens too far.
- Finish: Add garam masala, remove whole spices and garnish with coriander.
Chef Notes & Tips
This is a cashew-and-yogurt variation. A nut-thickened sauce catches more easily than plain stock, so keep the heat low and stir the base.
Ingredient choices: Cashews need preparation and blending as directed to make a smooth paste. Plain whisked yogurt helps avoid uneven lumps. The name identifies the intended style of this formulation, not a claim that every Hyderabadi korma uses the same ingredients.
Cooking control: Cook onions patiently and blend the nut base thoroughly. Add yogurt over controlled heat, then simmer chicken gently in the sauce until it reaches 74°C. Stir the base regularly because nut-thickened sauces can catch on the pan.
If something goes wrong: A gritty texture points to insufficiently softened or blended cashews. If the sauce thickens before chicken is cooked, add a little hot water. If it tastes flat, check salt before adding more cardamom, which can quickly dominate.
Ingredient Substitutions
- ↔ Cashews → blanched almonds, soaked and blended very smooth
- ↔ Chicken thighs → chicken breast, checking earlier
- ↔ Plain yogurt → thick unsweetened soy yogurt
Food Safety & Doneness
Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable.
Serving & Plating
Serve with rice or flatbread and identify the cashew and dairy ingredients clearly. Remove whole spices before portioning where practical.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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