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Hyderabadi Chicken


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South Indian Homestyle Chicken Hyderabadi masala curry recipe made with bone-in chicken pieces, and aromatic curry sauce. Made it with simple ingredients and cupboard-friendly spices.Aromatic rich chicken curry can be served at special occasions. Perfect with fluffy basmati rice or plain naan.

Course: Main Course

Cuisine: Indian

Prep Time: 10minutes minutes

Cook Time: 30minutes minutes

Chicken Marinade: 30minutes minutes

Servings: 4

Chicken and marinade
▢700 gram Chicken About 25oz, Bone-in chicken pieces
▢1 tsp Turmeric
▢1 tsp Chilli powder Or paprika powder
▢1 tsp Salt
▢1 tsp Garam masala
▢1 tbsp Ginger paste
▢1 tbsp Garlic paste
▢½ tsp Cumin powder Or Jeera/zeera powder
▢3 tbsp Plain yoghurt Plain or natural yoghurt
For Curry
▢4-5 Shallot onions cut thin slices
▢2 Bay leaf
▢4-5 pods Cardamom Green cardamom
▢1 stick Cinnamon
▢½ tsp Coriander seeds Crushed or add in whole ( optional )
▢1 tsp Chilli powder Or Paprika powder
▢1 tsp Garam masala
▢3 tbsp Vegetable oil or neutral flavour oil
▢2 tbsp Ghee
▢1½ cup Warm water About 350 ml , Add more if needed
▢handful Coriander Finely chopped
▢½ tsp Salt Or salt to taste
▢5-6 Green chilli Cut thin slices or halves

Add the chicken pieces and marinade ingredients in a mixing bowl. Combine well and marinate for at least 30 minutes to 1 hour.
Heat the heavy-bottom pot/pan into medium heat, add ghee and oil. Add the onion slices and fry for 2-3 minutes or until brown. Strain the fried onions from pan and set it aside.
In the remaining oil, add bay leaves, cardamom, cinnamon, coriander seeds and sautee for a few seconds.
Next, add the marinated chicken pieces and cook with medium-high heat for 2-3 minutes. Then pour the warm water in, add chilli powder, chopped coriander, fried onions, and salt to taste.
Reduce the heat the low-medium heat, close the lid and cook for 20-30 minutes or until the chicken is tender. Stir occasionally, make a taste test and add more salt and water if needed.
Finish with a teaspoon of garam masala and green chillies. Stir it well, turn off the heat and transfer a serving plate. Garnish with coriander and green chillies.
Chicken – Use bone-in chicken thigh, drumsticks, or a choice of chicken pieces.
Ginger & garlic paste – Add freshly grated ginger paste and garlic paste for the best curry taste.
Frying onions – Recommend using shallot onions as they are less watery and have less frying time. Do not fry the onions with high heat as they can burn easily. Fry with medium heat and stir continuously to be cooked evenly.
Can I use readymade fried onions? – Do not recommend readymade fried onions in the curry, as they can be gooey and stick at the bottom of the pan.
Ghee – Has a nutty rich flavour which is ideal for this Hyderabadi homestyle curry. Instead of ghee, you can add unsalted butter.
Chilli powder – You can adjust the spiciness by adding mild or hot chilli powder to your preference. Instead of chilli powder, you can add paprika powder.
Whole spices – Cinnamon, cardamom, and bay leaves bring extra flavour to the curry sauce. Highly recommend adding these spices.
Cooking Time – Can be slightly varied according to the chicken cut you use. Cook with low-medium heat for 30-45 mins until the chicken is tender.
Nutritional facts are calculated approximately per serving without rice or naan and it can be varied by the number of different factors.
Calories: 325kcal | Carbohydrates: 15g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 966mg | Potassium: 408mg | Fiber: 4g | Sugar: 6g | Vitamin A: 437IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 2mg



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