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.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Main
Cuisine: Indian
Servings: 8people
Calories: 300kcal
Author: Preeti
Equipment
Heavy bottom pan
Ingredients
To make the masala powder:
3tablespooncoriander seeds,sabut hara dhaniya
1teaspooncumin seeds,jeera
4dried red chilies,sukhi lal mirch
To make onion paste:
3medium-sized onions,sliced, Pyaz
1-inchginger,roughly chopped, Adrak
10garlic cloves,lasan
To marinate the chicken:
750gmchicken,cut into bite-sized pieces
1cupcurd/yogurt,fresh, dahi
1teaspoonchicken masala powder,
¼teaspoonturmeric powder,haldi powder
1teaspoonred chili powder,lal mirch powder
¼cupchopped coriander leaves,hari dhaniya
2green chilies,slit, hari Mirchi
½cupoilsame oil that we used to fry onions, ginger and garlic
Whole spices to marinate the chicken:
1bay leaf,Tej patta
4cloves,laung
1-inchcinnamon,dalchini
1black cardamom,badi elaichi
1green cardamom,hari elaichi
½star anise,chakra phool
Other ingredients:
salt to taste
saffron milk,pinch of saffron soaked in ¼ cup of warm milk, Kesar
1teaspoonlemon juice
1cupwater
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.