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Hyderabadi Chicken




Chicken- 1/2 kg (preferably curry cut)
Onion-2 big onion (Indian Variety)
Tomato-1 medium
Yogurt-1/3 cup

For Spice Paste:

Garlic-6-7 cloves
Poppy seeds-2tsp
Green Chillies-2 nos
Dry chillies-3 per u r taste

For Spice Powder:-

Cumin Seeds-1/2 tsp
Coriander Seeds-1 1/2 tsp
Black Pepper corns-1/2 tsp
Green Cardamom-2 pieces
Cinnamon -1"piece
Cloves-4 nos
Oil-1/2 tsp

For Curry:

Turmeric powder-1/2 tsp
Salt to taste
chilli powder-1/2 tsp
Kashmiri mirchi powder-1 tsp (optional) ( i used to get real good red color)
 Oil-4 to 5 tbsp

Whole Garam masala  For Curry :

Pepper corns-5 nos
Little Mace 


 Wash and drain all the excess water from chicken.Add the yogurt,pinch of salt and the chilli powder.Mix well.Cover and set aside till needed.
chicken curry
Take a pan heat 1/2 tsp oil.Roast all the spices under spice powder on low heat till they are couple of shades darker.Take out and let it cool.Then grind to a fine powder.Keep it aside.
chicken curry1
Grind all the ingredients under spice paste and set aside.
chicken curry2

Slice the onion finely  or chop them in your chopper.

Heat the rest of the oil in big wok or pan.Slightly pound the whole garam masalas and add to the oil when it start to smoke.Keep the flame on medium and once they start to pop and the chopped onions.Add a pinch of salt and caramelize it on medium flame till they turn golden brown in color.Approx 5-6 minutes.
 chicken curry7

Now add the ginger-garlic spice paste,turmeric powder,Kashmir chili if using and cook it until the raw smell is gone and oil start to appear on sides.Cut the tomato in to small pieces and add with 1/2 tsp more salt.Mix and cover let it get cooked for another 4-5 minutes till tomato is mushed up and again oil comes on the surface.
chicken curry4
Add the chicken along with the marinate and cook it on medium flame by stirring and cover for another 10 -12 minutes till you see every spice mixed up and turning a hue of brown.The best indicator again would be the oil surfacing on the top.
chicken curry5

 At this stage add spice powder and 2 cups of warm water,crank the heat up,cover with a lid and pour little water on the top of the lid.I like to see oil separated in my chicken curries and this process ensures that no flavors is lost.Also the water on the lid will get warm which you can add to the curry if needed.Try not to add cold water to curries.

Cook for another 4-5 minutes.Mix check seasoning and take off the flame.Keep covered till you are ready to serve.This curry u if u want little tick boil for some more time.
chicken curry6
Serve with plain white rice or rotis or naans.To make things regal you can also make some pulao or parathas.



Please adjust the amount of water as per the gravy you need.

Also decrease the amount of chillies used in the recipe as per your heat quotient.

Divya's Recipes   © 2008. Template Recipes by Emporium Digital