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Home » Recipes

Published: Oct 30, 2020. Post Updated: Oct 9, 2023

Home » Recipes

Chicken Hyderabadi

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Chicken Hyderabadi is a very rich, full flavoured, mouth watering dish. It is made with fried onions, yoghurt and whole spices.

Cooked chicken dish in bowl with coriander on top and spices scattered around the table

 

What is Chicken Hyderabadi?

Chicken Hyderabadi is a chicken curry that hails from Hyderabad, India. It is made by deep frying onions which are later used in the chicken marinade, alongside whole roast garam masala spices, yoghurt and ground spices. The chicken is then slow cooked over a low heat until it is falling off the bone.

How to make Hyderabadi Chicken Curry - Step by Step

First Slice and shallow fry 3 - 4 Onions until dark brown.

Sliced Onions added to oil in deep pan

Onions frying in oil

Drain fried onions in a fine mesh strainer.

Fried onions in a fine mesh strainer

Marinade chicken in yoghurt, onions, turmeric, ginger, garlic and green chilli.

Chicken being marinaded in onions, Yoghurt and spices

 

Roast whole spices, add to a spice grinder or blender with ½ a sliced Onion. 

Whole spices roasting in dry pan

Whole spices and onion in spice grinder

Add Oil to a pan. Add blended spice mixture and fry with Salt and Chilli Powder.

Blended paste added to oil

(I used a really bad spice grinder and ended up with a chunkier blend on this occasion).

Blend frying in oil

Add marinaded Chicken to pot.

Marinaded chicken and spices added to pan to cook

Chicken Hyderabadi being mixed with a spoon before covering to slow cook

Cover and cook on low for 45 minutes.

Remove lid and stir in Garam Masala powder. Cook on medium low for 5 minutes.

Tips to make the best Chicken Hyderabadi 

Marination Time - This is a really full bodied dish and marination time is important here to help the chicken absorb all the flavours.

Roasting Whole Spices - This step maximises the aroma and flavour of spices. It only takes a couple of minutes to do this.

Fried Onions - It is tempting to use store brought fried onions here because of the time it takes to fry them yourself but the flavour isn't quite the same. 

Storage Instructions

This Chicken (once cooled) can be stored in the fridge in an airtight container or a dish with a good fitted lid for up to 3 days. It can be frozen in an airtight container for up to 2 months.

Serve with

Jeera Rice, Ninja Foodi Rice or Basmati Rice.

Roti (Chapatti), Naan or Paratha

For sides:

Kachumber Salad

Onion Raita

Why not try the Biryani version:

Hyderabadi Chicken Biryani

You may also like:

Chicken Handi

Karahi Chicken

Chicken Pulao

Chana Dal with Chicken

Easy Boneless Chicken Curry

Best Indian Chicken Curry With Yoghurt

Tawa Chicken

Patiala Chicken

**If you make this recipe, don't forget to rate/comment/tag us. 

Cooked chicken dish in bowl with coriander on top and spices scattered around the table

Chicken Hyderabadi

Safira
Chicken Hyderabadi is a very rich, full flavoured, mouth watering dish. It is made with fried onions, yoghurt and whole spices.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Marinade 2 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Dinner, Indian, Lunch
Cuisine Hyderabadi, Indian
Servings 6
Calories 484 kcal

Ingredients
  

Fried Onions

  • 125 ml Oil
  • 4 Onions Sliced

Chicken Marinade

  • 750 g Chicken Thighs and Legs Mixed
  • 150 g Plain Yoghurt Greek is fine too
  • 1 teaspoon Salt
  • 7 cloves Garlic crushed
  • 2 inches Ginger crushed
  • 2 Green Chillies crushed or 1 tablespoon Green Chilli Paste
  • 1 teaspoon Ground Turmeric

Roast Spices

  • 2 ½ tablespoon Coriander Seeds
  • 1 heaped tbsp Cumin Seeds
  • 5 Dry Red Chillies
  • ½ Onion Sliced roughly

Chicken Curry

  • 125 ml Oil
  • ½ teaspoon Salt
  • ½ teaspoon Red Chilli Powder
  • 1 teaspoon Garam Masala Powder

Instructions
 

Fried Onions

  • Heat oil in a deep pan and fry onions until dark brown. Drain fried onions in a fine mesh strainer to get rid of excess oil.

Chicken Marinade

  • Marinade chicken in freid onions and all the ingredients listed under chicken mariande for 2 hours or overnight.

Roast Spices

  • Roast whole spices in a dry pan for 1 - 2 minutes over medium low heat. Add to a spice grinder or blender with ½ a sliced Onion and pulse until it becomes a paste.

Chicken Curry

  • Add Oil (use leftover onion oil for best flavour) to a pan. Once hot, add blended spice mixture and fry on medium heat for 10 minutes. Add Salt and Red Chilli Powder.
  • Cover and cook on low for 45 minutes.
  • Remove lid, stir in Garam Masala and cook on low for 5 minutes.
  • Serve hot with Naan, roti or rice.

Notes

Storage Instructions

This Chicken (once cooled) can be stored in the fridge in an airtight container or a dish with a good fitted lid for up to 3 days. It can be frozen in an airtight container for up to 2 months.

Spices

This is a very full bodied curry and the spice levels may seem excessive. Feel free to adjust them according to your taste. 
Fried Onions - It is tempting to use store brought fried onions here because of the time it takes to fry them yourself but the flavour isn't quite the same. 

Nutrition

Calories: 484kcalCarbohydrates: 13gProtein: 20gFat: 40gSaturated Fat: 7gCholesterol: 107mgSodium: 730mgPotassium: 436mgFiber: 3gSugar: 5gVitamin A: 108IUVitamin C: 9mgCalcium: 79mgIron: 2mg
Keyword Chicken Hyderabadi, Dum Chicken Hyderabadi, Hyderabadi Chicken Curry
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    5 from 10 votes (10 ratings without comment)

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    Recipe Rating




  1. Ann Cleary says

    September 15, 2024 at 6:33 pm

    All of these recipes look delicious and I will try each and every one.
    I am always on the lookout for good recipes using lamb.
    Your new website is excellent.

    Reply
    • Safira says

      September 16, 2024 at 8:11 am

      Thank you so much Ann. I hope you enjoy them! I have a few Lamb recipes coming up soon. 🙂

      Reply

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hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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