CHICKEN HYDERABADI RECIPE | HYDERABAD SPECIAL CHICKEN CURRY | CHICKEN CURRY HYDERABADI STYLE

Chicken Hyderabadi Recipe | Hyderabadi Special Chicken Curry | Chicken Curry Hyderabadi Style | Hyderabadi Chicken Gravy Recipe | Hyderabadi Chicken Curry | Hyderabadi Masala Chicken

Ingredients for Chicken Hyderabadi:

– Chicken, curry cut with bones- 500 gms
– Onions, finely chopped- 1 medium (85-90 gms)
– Tomato, chopped- 1 medium
– Ginger garlic paste- 1.5 tsp

For the onion-spice paste:
– Sliced onion- 50 gms
– Fresh coconut chopped-2 tbsp
– Cinnamon- 1
– Cloves- 3
– Cardamom- 2

– Turmeric powder- 1/4 tsp
– Red Chilli powder- 1.5 tsp
– Coriander powder- 1 tsp
– Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe: https://youtu.be/1trtejl8hwM)

– Whisked Curd/yogurt- 2 tbsp
– Chopped coriander leaves- 2 tbsp
– Chopped mint leaves- 2 tbsp
– Refined oil- 2 tbsp

Preparation:

– Make a paste of the items mentioned. Add all the items in a grinder/blender, coarse grind it and then add 3 tbsp water and make into a paste.
– Chop the onion, tomatoes, coriander & mint leaves.

Process:

– Heat oil in a kadai or pan & fry the chopped onion on medium heat for 5 mins till it is light brown.
– Add the ground paste and fry for about 2 mins on medium heat. Continue to fry it for another 3 mins on low heat till oil separates.
– Now add the ginger garlic paste, mix and fry for 2 mins on low heat.
– Add the turmeric, red chilli and coriander powder, mix and add a splash of water and fry on low heat for 2 mins.
– Add the chopped tomatoes, give a mix and add a pinch of salt . Continue to cook it on medium to low heat for around 5 mins till the tomatoes are soft.
– Now add the chicken, give a mix and fry/bhunno it on high heat for 2 mins.
– Add 1/2 tsp garam masala powder & 1 tsp salt, mix well and bhunno/fry it on medium heat for around 5 mins. Continue to fry for another 5 mins on low heat till the chicken is browned and oil separates.
– Add the whisked curd/yogurt on low heat, mix well and continue to cook on low heat for 5 mins stirring till the yogurt is cooked.
– Now add the chopped coriander & mint leaves, mix well and cook for around 2 mins.
– Add 200 ml water, mix and cover & cook on low heat for around 15 mins till the chicken is tender.

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