Chicken Hyderabadi is a very rich, full flavoured, mouth watering dish. It is made with fried onions, yoghurt and whole spices.
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.
Drain fried onions in a fine mesh strainer.
Marinade chicken in yoghurt, onions, turmeric, ginger, garlic and green chilli.
Roast whole spices, add to a spice grinder or blender with 1/2 a sliced Onion.
Add Oil to a pan. Add blended spice mixture and fry with Salt and Chilli Powder.
(I used a really bad spice grinder and ended up with a chunkier blend on this occasion).
Add marinaded Chicken to pot.
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:
Why not try the Biryani version:
You may also like:
**If you make this recipe, don't forget to rate/comment/tag us.
Chicken Hyderabadi
Chicken Hyderabadi is a very rich, full flavoured, mouth watering dish. It is made with fried onions, yoghurt and whole spices.
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
-
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 1/2 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.
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.
Leave a Reply