Saturday, 26 October 2013

Hyderabadi style chicken curry |authentic hyderabad chicken masala

You would have known my love for hyderabadi and andhra cuisine if you are a regular visitor to my blog

Hyderabadi cuisine is known for its marriage of flavors and spicy dishes. I like the rich flavor of spices in their recipes.secondly its addictive and thirdly its rich by which i mean the use of spices and nuts

I end up cooking andhra cuisine mostly during weekends

Presenting a royal rich and spicy chicken curry which is not only tasty but also truly rich and royal and which is truly nawabi

The marinated chicken is cooked with freshly grounded paste and curd.


To marinate

Chicken:250 gms (i used boneless)
Yogurt: 1/2 cup
ginger garlic paste - 1 tsp
turmeric pinch
1 tsp Garam masala powder (see below for recipe)

1 tsp red chilli powder
pinch saffron

Paste to grind

Onion: 1 big onions
 Tomato: 2 medium
 Ginger: 1” piece
 Garlic: 6-7 fat cloves

cashewnuts soaked in water - 1 tbsp
Green chillies: 2
 Red Dry guntur chillies: 3-4 as per your heat tolerance (soak in warm water for 10 minutes)

Garam masala powder to grind in mixie :

Poppy seeds: 2 tsps
 Cumin: ½ tsp
 Coriander seeds: 11/2 tsp
 Black pepper: ½ tsp
 Green cardamom: 2 pieces
 Cinnamon: 1” piece
 cloves: 3
 Oil: ½ tsp

mint leaves - 1/2 cup
Kashmiri mirch powder: 1 tbsp
Whole garam masala: 2 cloves, 5-6 peppercorns, little mace and ½” piece cinnamon (optional)
 Oil: 4-5 tbsp

1.Take a kadhai or a pan and heat ½ tsp oil. Roast all the spices under spice powder on low heat till they are couple of shades darker. Take out and let it cool. Then grind to a fine powder

2.Wash  chicken thoroughly and and drain excess water. Add the yogurt, salt,turmeric ,chili powder,ginger garlic paste, half mint leaves,pinch saffron ,1 tsp garam masala made in step 1. Mix well. Cover and set aside for ateast 1 hour 


3. In pan add oil ,once hot  add the sliced onions, salt and caramelize it on medium flame till they turn golden brown in colour. Now add all ingredients mentioned above under Paste to grind and saute for 2-3 minutes .let it cool and grind to smooth paste in mixie

4 heat remaining oil in kadhai or pan. add whole garam masalas  to the oil when it starts to smoke. now reduce  flame to  medium and once they start to pop add the ginger-garlic paste, turmeric powder, kashmiri chili powder ,rest of pudina leaves ,mix well now add onion tomato paste made in step 3 and cook it till the raw smell is gone and oil start to appear on sides.

5. now Add the chicken along with the marinade and  Cook it on medium flame by stirring and covering for another 10 minutes .you should see the oil floating on the top.

6. now  add 2 cups of warm water, cover with a lid and pour little water on top of the lid.Cook  till chicken is cooked .now  add the 1 tsp of garm masala powder made in step 1 and mix well
7  switch off the flame.garnish with coriander leaves

8 Serve with plain white rice  ,baghara rice or tandori roti and sliced onions plus lemon wedges


  1. Awesome!! Thanks for the recepiee ... I love Hyderabadi dishes too.. Yumm Yumm!! !

  2. Hi thanks for your comments .having stayed in hyderbad was lucky enough to learn many hyderabadi check my blog for the same

  3. hi Thanks for ur wonderful recipes...can u please tell me the approximate measurements for 1 kg whole chicken ( with bones)...importantly how many tb spoons of cashew nuts and if im using home made garam masala,how many tb spoons of it...and if possible measurements of major ingredients like coriander powder,ginger garlic paste...Thank u in advance..I wish u all success...may god bless u..

    1. hi thanks for your comments for 1 kg chicken use about 2 tbsp cashewnuts ,2 .5 tbsp ginger garlic paste ,1.5 to 2 tbsp garam masala , 1.5 cups dahi , 2 tbsp coriander powder