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    Home » Recipes

    30th October 2020 Dinner

    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 1/2 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, Roti, 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

    Lamb Karahi

    **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
    4.56 from 9 votes
    Print

    Chicken Hyderabadi

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

    Course Dinner, Indian, Lunch
    Cuisine Hyderabadi, Indian
    Keyword Chicken Hyderabadi, Dum Chicken Hyderabadi, Hyderabadi Chicken Curry
    Prep Time 20 minutes
    Cook Time 1 hour
    Marinade 2 hours
    Total Time 3 hours 20 minutes
    Servings 6
    Calories 484 kcal
    Author Safira

    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 tsp Salt
    • 7 cloves Garlic crushed
    • 2 inches Ginger crushed
    • 2 Green Chillies crushed or 1 tbsp Green Chilli Paste
    • 1 tsp Ground Turmeric

    Roast Spices

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

    Chicken Curry

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

    Instructions

    Fried Onions

    1. 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

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

    Roast Spices

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

    Chicken Curry

    1. 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.

    2. Cover and cook on low for 45 minutes.

    3. Remove lid, stir in Garam Masala and cook on low for 5 minutes.

    4. Serve hot with Naan, roti or rice.

    Recipe 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 Facts
    Chicken Hyderabadi
    Amount Per Serving
    Calories 484 Calories from Fat 360
    % Daily Value*
    Fat 40g62%
    Saturated Fat 7g44%
    Cholesterol 107mg36%
    Sodium 730mg32%
    Potassium 436mg12%
    Carbohydrates 13g4%
    Fiber 3g13%
    Sugar 5g6%
    Protein 20g40%
    Vitamin A 108IU2%
    Vitamin C 9mg11%
    Calcium 79mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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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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