A regional variation of traditional chicken korma, this aromatic chicken curry is prepared with coconut, peanuts, tamarind paste, and curry leaves. With a flavor profile similar to Hyderabadi Bagara Baingan and Hyderabadi-khatti-daal, this Hyderabadi chicken pairs perfectly with Basmati Rice.
Why you’ll love this recipe
Easy recipe - This Hyderabadi chicken curry requires straightforward, easy-to-source ingredients, and since everything is cooked primarily in one pot, cleaning up is also effortless. Very little prep required - This chicken Hyderabadi recipe requires minimal chopping and cutting, with most cooking hands-off. Unique Flavor - Hyderabadi cuisine is well known for its cooking techniques and unusual spice blends. This simple chicken curry promises all that and more. Great recipe for a large crowd - Cooking this recipe in bulk is easy, making it perfect for a special occasion when you’re feeding a large group.
Ingredient notes
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Eliminate the peanuts - There are many versions of this chicken curry without peanuts, so if you have an allergy or want to simplify the recipe further, you can eliminate the nuts. Use bone-in chicken - The original version of this Hyderabadi curry is made with bone-in chicken. It makes the chicken curry more flavorful but also takes longer to cook. Try the authentic version if you’re ever in the mood to invest a little extra time. Swap the Kashmiri Chilies - Paprika makes a great substitute for Kashmiri Chilies. However, don’t use a smoked version, as that can alter the flavor of the curry. Go with pre-fried onions - If you want to save time, you can purchase pre-fried onions to use in this Hyderabadi chicken. Try Tamarind Concentrate - Combine 2.5 tablespoons of concentrate with ½ a cup of water for this Hyderabadi chicken. The fresh pulp tastes better, but using the concentrate saves time.
Step-by-step instructions
Step 7 - Turn off the stove and add the tamarind water to the cooked chicken. Stir, cover, and let the curry sit for 5 minutes to blend the ingredients and flavors. The oil should have risen to the top by this point, which indicates that the chicken curry is a perfect consistency. Plate the Hyderabadi chicken curry, garnish with coriander leaves (cilantro), and serve with fresh hot naan or a steaming bowl of basmati rice.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
