Hyderabadi chicken masala with step by step photos and a video recipe. Chicken is marinated in yogurt, spice powder, fried onion paste, and coriander leaves and then cooked. Easy and simple chicken recipe for a beginner.
Hyderabadi chicken masala - Spicy and delicious chicken curry for all the chicken lovers! Well, I love every single dish from Hyderabadi cuisine. Whether it is Hyderabadi chicken dum biryani, Hyderabadi green chicken curry or Mirchi ka salan. No wonders that they are spicy yet so aromatic and flavorful that you can't resist having it.
Hyderabadi cuisine is the native cuisine of Telugu and Marathwada. This cuisine is also influenced by the cuisine from the Nizams, Mughals, Turkish and Arabic. Thus most of the dishes require the use of almonds, cashews & saffron that is mostly used in royal cuisines.
In this post, I am sharing the recipe of Hyderabadi chicken masala that is simple and easy to cook. You can marinate the chicken, cover and refrigerate overnight for more juicy and flavorful chicken. Next day, take it out and cook for 30 minutes. Hyderabadi Chicken curry is ready.
Serve Hyderabadi chicken masala hot with Roti or steamed rice.
How to make Hyderabadi Chicken Curry with step by step photos
Preparations to be done
Making the masala powder
- Dry roast coriander seeds, cumin seeds and dried red chilies on a low flame until aromatic.
- Transfer it to a plate. Let it cool down completely.
- Grind it without adding water. Keep it aside. It will be used for marinating the chicken.
Making the onion paste
- Heat oil in a pan.
- Fry sliced onions until translucent.
- Add ginger & garlic cloves. Fry till onions are golden brown.
- Drain off the excess oil. Let it cool down completely.
- Grind it without adding water. Keep it aside. We will use it while marinating the chicken.
Marinate the chicken
- In a mixing bowl take chicken (cut into bite-size pieces), curd, prepared onion paste, masala powder (red chilies, coriander and cumin seeds), chicken masala powder, turmeric powder, red chili powder, chopped coriander leaves, green chilies, oil, bay leaf, whole spices & salt to taste. Mix it well.
- Cover and keep it aside. Marinate for at least 2 hours.
Cooking the Hyderabadi chicken curry
- Heat a pan. I have used the same pan in which onions are fried.
- Add the marinated chicken. Cook uncovered for 2-3 minutes on medium flame.
- Cover and cook for 5 minutes on medium flame.
- Add saffron milk and mix.
- Next, add lemon juice & 1 cup water. Cover and cook for 20 minutes on low flame.
- After 20 minutes oil will float on the surface.
- Check whether the chicken is cooked. Switch off the flame.
- Serve Hyderabadi chicken masala hot with Roti/Chapati. Garnish with coriander leaves.
Tips & tricks to make the perfect Hyderabadi chicken masala
- Roast the coriander seeds, cumin, and dried red chili until aromatic and grind it. Freshly ground masala is more aromatic.
- Use the oil (that is used to fry the onions) to marinate the chicken. This oil has all the flavors of onions in it.
- Fry onions, ginger, and garlic till golden brown and make a paste without adding water.
- Addition of all the whole spices is optional. But use some of the whole spices that are easily available in your kitchen.
- I have used Kashmiri red chili powder that enhances the color of Hyderabadi chicken curry.
- If using sour curd then do not add lemon juice in the recipe. I have used fresh curd to make chicken Hyderabadi.
- Marinate the chicken for at least 2 hours. Do not skip it. As the chicken becomes tender and absorbs all the flavors of the marinade. This will make the chicken more juicy from inside and enhance the taste of the gravy.
- Better to marinate overnight. Just cover and refrigerate the marinated chicken overnight.
- Use a heavy bottom vessel to make this recipe.
- Open the lid and keep stirring it at regular intervals to avoid burning of chicken or the spices.
- Do not cut down the quantity of oil.
- Addition of saffron milk is optional. Traditionally, saffron milk is added but you can skip it. I have made this recipe with and without saffron milk both ways and didn't find any difference in the taste.
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Hyderabadi chicken masala recipe | Chicken Hyderabadi
Hyderabadi chicken masala - Chicken is marinated in yogurt, spice powder, fried onion paste, and coriander leaves. Marinated chicken is then cooked for 30 minutes.
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Servings: 8 people
Calories: 300kcal
Equipment
- Heavy bottom pan
Ingredients
To make the masala powder:
- 3 tablespoon coriander seeds, sabut hara dhaniya
- 1 teaspoon cumin seeds, jeera
- 4 dried red chilies, sukhi lal mirch
To make onion paste:
- 3 medium-sized onions, sliced, Pyaz
- 1- inch ginger, roughly chopped, Adrak
- 10 garlic cloves, lasan
To marinate the chicken:
- 750 gm chicken, cut into bite-sized pieces
- 1 cup curd/yogurt, fresh, dahi
- 1 teaspoon chicken masala powder,
- ¼ teaspoon turmeric powder, haldi powder
- 1 teaspoon red chili powder, lal mirch powder
- ¼ cup chopped coriander leaves, hari dhaniya
- 2 green chilies, slit, hari Mirchi
- ½ cup oil same oil that we used to fry onions, ginger and garlic
Whole spices to marinate the chicken:
- 1 bay leaf, Tej patta
- 4 cloves, laung
- 1- inch cinnamon, dalchini
- 1 black cardamom, badi elaichi
- 1 green cardamom, hari elaichi
- ½ star anise, chakra phool
Other ingredients:
- salt to taste
- saffron milk, pinch of saffron soaked in ¼ cup of warm milk, Kesar
- 1 teaspoon lemon juice
- 1 cup water
Instructions
To make masala powder:
- Dry roast coriander seeds, cumin seeds and dried red chilies on a low flame until aromatic.
- Transfer it to a plate. Let it cool down completely. Grind it without adding water.
To make the onion paste:
- Heat oil in a pan.
- Fry sliced onions until translucent.
- Add ginger & garlic cloves. Fry until onions are golden brown.
- Drain off the excess oil. Let it cool down completely.
- Grind it without adding water. Keep it aside.
To marinate the chicken:
- In a mixing bowl, take chicken (cut into bite-size pieces), curd, onion, ginger & garlic paste, ground masala powder (red chilies, coriander and cumin seeds), chicken masala powder, turmeric powder, red chili powder, chopped coriander leaves, green chilies, oil, bay leaf, whole spices & salt to taste. Mix it well.
- Cover and keep it aside. Marinate for atleast 2 hours.
Making Hyderabadi chicken masala:
- Heat a pan. I have used the same pan in which onions are fried.
- Add the marinated chicken. Cook uncovered for 2-3 minutes on medium flame.
- Cover and cook for 5 minutes on medium flame.
- Add saffron milk and mix.
- Next add lemon juice & 1 cup water. Cover and cook for 20 minutes on low flame.
- After 20 minutes oil will float on the surface.
- Check whether the chicken is cooked. Switch off the flame.
- Serve hyderabadi chicken masala hot with Roti/Chapati. Garnish with coriander leaves.
Video
Notes
- Use a heavy bottom vessel to make this recipe.
- Marinate the chicken for at least for 2 hours. Do not skip it. As the chicken becomes tender and absorbs all the flavors of the marinade. This will make the chicken more juicy from inside and enhance the taste of the gravy.
Nutrition
Calories: 300kcal
Tried this recipe?Mention @theyummydelights or tag #theyummydelights!
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Me
Which Hyderabad - the one in India (was the Nizami state, then in AP, now in Telangana) or the one in Pakistan?
Preeti Nayak
India.
Me
I’m sorry but this comment is not really too helpful.
Yes, this does look like a yummy recipe, which I want to try with the 2.4kg of cut chicken that I’ve just bought. Can I simply scale up the amounts of ingredients arithmetically by 2.4/0.75? I do have dahi/yoghurt but not curd - is curd the same thing as dahi?
I had forgotten my late mother’s chicken recipe so searched the Internet for a Hyderabadi recipe to see if it would trigger my memory. I think this recipe probably is more or less similar to Mummy’s. Incidentally, which Hyderabad is this recipe, is it the one in India (that was the Nizami state, then in AP, now in Telangana) or the one in Pakistan? I only ask because (here in the UK) I once bought a jar of ‘Hyderabadi’ am achaar for my parents, but unfortunately they disliked its taste and texture because it was actually the Pakistani Hyderabad, not the Southern one.
Preeti Nayak
1) Have to adjust other ingredients as per taste. Do not double the number of spices & other ingredients.
2) Use dahi if you have. Curd is the same.
3) This recipe is from India.
Me
Mrs Nayak,
Thank you for the helpful answers. I hadn’t checked for your answer until just now. I‘d cooked the chicken for many hours overnight in a ‘slow cooker’ from memory. I forgot the saffron and bay leaf. I think your recipe is slightly more sophisticated than what we usually had at ordinary family meals. It’s more like what we had on more special occasions - e.g. it’s similar to the chicken part of chicken biryani we used to have. I plan to follow this theyummydelights.com recipe in future. If I’d read this webpage more carefully, I would have noted the historical and cultural context which confirm the geographic origin. I had simply focused my attention on the list of ingredients and other cookery instructions.
Thank you again.
Preeti Nayak
Sure, do let us know how it turned out. Have a good day.
Juan Herrero
Hi there!
Thank you for taking the time to share your recipes. I made this one and it turned out delicious.
A couple of humble notes I wanted to offer: The resulting dish does not really resemble the photo since the milk and yogurt impart more of a tan to mustard-like tone. Is it possible the photo is from a different dish? Resembles Bhuna Masala, although I'm not terribly versed in Inidan food.
Also (and I don't know if you can do anything about it), when printing the recipe, the milk, water and lemon juice all appear under the "whole spice to marinate the chicken" making it seem as if they needed to be added in the beginning of the process.
Thank you again!
Preeti Nayak
Thanks for the feedback. I am glad you liked the recipe.
Also, thanks for taking time to let me know the recipe card error. The recipe card is updated.
I have posted chicken bhuna masala recipe too. You can check out the image. https://theyummydelights.com/chicken-bhuna-masala-bhuna-chicken-spicy-indian-chicken-curry/
No, the image is from the same recipe. Please go through the recipe video. I have served this Hyderabadi chicken masala at the end of the video.
Thanks again, for trying the recipe. Have a good day 🙂
Juan Herrero
Ok I saw your video, and now I know where I went wrong. I just needed to cook the onions for longer and get them more caramelized. You also used red onions in the video, which will ultimately add tones of red to the final dish.
Now that I saw how you made it, it's all much more clear.
Thank you for your response and for the help! I'll be making more of your food for sure =)
Preeti Nayak
Welcome and thanks. Have a good day 🙂
Samaira
Super tasty
Preeti Nayak
Thanks 🙂
Hina
Thank you I can't wait to try this! Please can you clarify what the "chicken masala" is? The powder you added to the chicken as part of the marinade? Can I buy this ready made? Thank you! I'm trying this tomorrow!
Preeti
Chicken masala is easily available in stores. Chicken masala is the same as garam masala powder used in chicken recipes. If you are in India, you can purchase Everest Chicken Masala (I used it in the recipe) or any brand you prefer.
Zuby
I tried this and it came out amazing ! Thank you so much!!
Preeti
Glad you liked it.
Annonymous
Chicken tasted good but your instructions are terrible. You asked for a spice blend to be made with coriander, cumin and Kashmiri chilli but didn’t add it in the curry…. What’s the point in making it if you aren’t going to use it
Preeti
Thanks, Happy to hear that you like the dish.
Well, I used the term masala powder for the spice blend made with coriander, cumin and Kashmiri chili for it. If you had followed the instructions carefully then I had mentioned masala powder to be added while marinating the chicken. Please check it under the heading - To marinate the chicken in the recipe card. It is also mentioned in the step by step instructions.