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. Serve this Hyderabadi chicken curry with Roti or Naan.
Servings: 8 people
Calories: 992kcal
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, (or garam 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 (optional) 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.3 tablespoon coriander seeds,, 1 teaspoon cumin seeds,, 4 dried red chilies,
- 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.3 medium-sized onions,
- Add ginger & garlic cloves. Fry until onions are golden brown.1- inch ginger,, 10 garlic cloves,
- Drain the excess oil. Let it cool down completely. Grind them without adding water. Keep it aside.
To marinate the chicken:
- In a mixing bowl, combine 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 well.750 gm chicken,, 1 cup curd/yogurt,, 1 teaspoon chicken masala powder,, ¼ teaspoon turmeric powder,, 1 teaspoon red chili powder,, ¼ cup chopped coriander leaves,, 2 green chilies,, ½ cup oil, 1 bay leaf,, 4 cloves,, 1- inch cinnamon,, 1 black cardamom,, 1 green cardamom,, ½ star anise,, salt to taste
- Cover and marinate for at least 2 hours (keep refrigerated).
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. This step is optional.saffron milk (optional)
- Next add lemon juice & 1 cup water. Cover and cook for 20 minutes on low flame.1 teaspoon lemon juice
- 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
- Chicken masala powder - I used the Everest brand, but if it's not available, you can substitute it with any garam masala powder that you use for non-vegetarian recipes.
- Use a heavy-bottomed vessel to make this recipe.
- Marinate the chicken for at least 2 hours. Please do not skip it. The chicken becomes tender and absorbs all the flavors of the marinade. This will make the chicken juicier and enhance the taste of the gravy.
- The addition of saffron milk is completely optional. Skip if you do not have it. The curry still tastes good.
Nutrition
Calories: 992kcal | Carbohydrates: 13g | Protein: 6g | Fat: 103g | Saturated Fat: 29g | Cholesterol: 79mg | Sodium: 354mg | Potassium: 510mg | Sugar: 4g | Vitamin A: 726IU | Vitamin C: 80mg | Calcium: 165mg | Iron: 4mg