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–+ servings
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
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Prep Time 20 minutes
Cook Time 1 hour
Marinade 2 hours
Total Time 3 hours 20 minutes
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 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.

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
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