hyderabadi chicken masala served in a white bowl

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 masalaSpicy 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.

Tips & tricks to make the perfect Hyderabadi chicken masala:

  1. Roast the coriander seeds, cumin, and dried red chili until aromatic and grind it. Freshly ground masala is more aromatic.
  2. Use the oil (that is used to fry the onions) to marinate the chicken. This oil has all the flavors of onions in it.
  3. Fry onions, ginger, and garlic till golden brown and make a paste without adding water.
  4. Addition of all the whole spices is optional. But use some of the whole spices that are easily available in your kitchen.
  5. I have used Kashmiri red chili powder that enhances the color of Hyderabadi chicken curry.
  6. If using sour curd then do not add lemon juice in the recipe. I have used fresh curd to make chicken Hyderabadi.
  7. 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.
  8. Better to marinate overnight. Just cover and refrigerate the marinated chicken overnight.
  9. Use a heavy bottom vessel to make this recipe.
  10. Open the lid and keep stirring it at regular intervals to avoid burning of chicken or the spices.
  11. Do not cut down the quantity of oil.
  12. 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.

Other popular Non-vegetarian recipes from this website:

  1. Mutton dum biryani
  2. Egg Biryani
  3. Chili chicken

How to make Hyderabadi Chicken Curry with step by step photos:

Preparations to be done:

Making the masala powder:

  1. Dry roast coriander seeds, cumin seeds and dried red chilies on a low flame until aromatic.
  2. Transfer it to a plate. Let it cool down completely.
  3. Grind it without adding water. Keep it aside. It will be used for marinating the chicken.

Making the onion paste:

  1. Heat oil in a pan.
  2. Fry sliced onions until translucent.
  3. Add ginger & garlic cloves. Fry till onions are golden brown.
  4. Drain off the excess oil. Let it cool down completely.
  5. Grind it without adding water. Keep it aside. We will use it while marinating the chicken.

Marinate the chicken:                     

  1. 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.
  2. Cover and keep it aside. Marinate for at least 2 hours.

Cooking the Hyderabadi chicken curry

  1. Heat a pan. I have used the same pan in which onions are fried.
  2. Add the marinated chicken. Cook uncovered for 2-3 minutes on medium flame.
  3. Cover and cook for 5 minutes on medium flame.
  4. Add saffron milk and mix.
  5. Next, add lemon juice & 1 cup water. Cover and cook for 20 minutes on low flame.
  6. After 20 minutes oil will float on the surface.
  7. Check whether the chicken is cooked. Switch off the flame.
  8. Serve Hyderabadi chicken masala hot with Roti/Chapati. Garnish with coriander leaves.

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.












Course Main
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8 people
Calories 300kcal
Author Preeti Nayak

Ingredients

To make the masala powder:

  • 3 tbsp coriander seeds, sabut hara dhaniya
  • 1 tsp 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 tsp Chicken masala powder,
  • 1/4 tsp turmeric powder, haldi powder
  • 1 tsp red chili powder, lal mirch powder
  • 1/4 Cup Chopped coriander leaves, hari dhaniya
  • 2 Green chilies, slit, hari Mirchi
  • 1/2 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
  • 1/2 star anise, chakra phool
  • Salt to taste
  • Saffron milk, pinch of saffron soaked in 1/4 cup of warm milk, Kesar
  • 1 tsp 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 till 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

  1. Use a heavy bottom vessel to make this recipe.
  2. 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.

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