hyderabadi chicken curry

Chicken Hyderabadi is a very rich, full flavoured, mouth watering dish. It is made with fried onions, yoghurt and whole spices.

Chicken Hyderabadi

ml Oil

Onions (Sliced)

g Chicken Thighs and Legs (Mixed)

150 g Plain Yoghurt (Greek is fine too)

Salt

Garlic (crushed)

Ginger (crushed)

Green Chillies (crushed

tsp Ground Turmeric

½ tbsp Coriander Seeds

Cumin Seeds

Dry Red Chillies

½ Onion (Sliced roughly)

½ tsp Red Chilli Powder

tsp Garam Masala Powder

Heat oil in a deep pan and fry onions until dark brown. Drain fried onions in a fine mesh strainer to get rid of excess oil.

Fried Onions

Marinade chicken in freid onions and all the ingredients listed under chicken mariande for 2 hours or overnight.

Chicken Marinade

Roast whole spices in a dry pan for 1 - 2 minutes over medium low heat. Add to a spice grinder or blender with 1/2 a sliced Onion and pulse until it becomes a paste.

Roast Spices

Add Oil (use leftover onion oil for best flavour) to a pan. Once hot, add blended spice mixture and fry on medium heat for 10 minutes. Add Salt and Red Chilli Powder.

Cover and cook on low for 45 minutes.

Remove lid, stir in Garam Masala and cook on low for 5 minutes.

Serve hot with Naan, roti or rice.

Chicken Curry

South Indian Homestyle Chicken Hyderabadi masala curry recipe made with bone-in chicken pieces, and aromatic curry sauce. Made it with simple ingredients and cupboard-friendly spices. Aromatic rich chicken curry can be served at special occasions. Perfect with fluffy basmati rice or plain naan.

Hyderabadi Chicken

Chicken (About 25 ounces, Bone-in chicken pieces)

tsp Turmeric

Chilli powder (Or paprika powder)

tsp Garam masala

Ginger paste

Garlic paste

Cumin powder (Or Jeera/zeera powder)

tbsp Plain yoghurt (Plain or natural yoghurt)

4-5 Shallot onions (cut thin slices)

Bay leaf

4-5 pods Cardamom (Green cardamom)

Cinnamon

Coriander seeds (Crushed

Chilli powder (Or Paprika powder)

tbsp Vegetable oil (or neutral flavour oil)

tbsp Ghee

Warm water (About 350 ml

Coriander (Finely chopped)

(Or salt

5-6 Green chilli (Cut thin slices or halves)

Add the chicken pieces and marinade ingredients in a mixing bowl. Combine well and marinate for at least 30 minutes to 1 hour.

Heat the heavy-bottom pot/pan into medium heat, add ghee and oil. Add the onion slices and fry for 2-3 minutes or until brown. Strain the fried onions from pan and set it aside.

In the remaining oil, add bay leaves, cardamom, cinnamon, coriander seeds and sautee for a few seconds.

Next, add the marinated chicken pieces and cook with medium-high heat for 2-3 minutes. Then pour the warm water in, add chilli powder, chopped coriander, fried onions, and salt to taste.

Reduce the heat the low-medium heat, close the lid and cook for 20-30 minutes or until the chicken is tender. Stir occasionally, make a taste test and add more salt and water if needed.

Finish with a teaspoon of garam masala and green chillies. Stir it well, turn off the heat and transfer a serving plate. Garnish with coriander and green chillies.

onions

Green chilli (Cut thin slices or halves)

Top 3 hyderabadi chicken curry recipes from across the web

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Chicken Hyderabadi

Hyderabadi Chicken

Hyderabadi Chicken

Top 3 hyderabadi chicken curry recipes from across the web

The most viewed hyderabadi chicken curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Hyderabadi

Hyderabadi Chicken

Hyderabadi Chicken

The most viewed hyderabadi chicken curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine