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chicken hyderabadi

hyderabadi chicken curry recipe, chicken hyderabadi

A special hyderabadi style chicken curry or chicken korma made using coconut, onions, khus khus paste.
4 from 5 votes
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Course: chicken
Cuisine: Hyderabadi
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 430kcal
Author: Asiya

Ingredients

For the chicken curry masala:

  • 1/2 desiccated coconut /4 tbsp coconut cut into small pieces or grated
  • 1 tbsp poppy seeds/khus khus
  • 3 large onions finely sliced
  • 2 tbsp oil

For making the curry:

  • 750 gms chicken cleaned and washed well
  • 2 tbsp oil
  • whole garam masala 2 cloves/loung, 1 cardamom/elaichi, 1 small cinnamon stick/dalchini
  • 1 large onion finely sliced
  • salt to taste
  • 1 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • blended chicken curry masala paste with coconut poppy seeds and onions
  • 1 cup yogurt/dahi/curd
  • 2 cups water
  • 1/2 tsp garam masala powder
  • 1/2 tsp black pepper corn powder kali mirch powder
  • 2 tbsp chopped coriander leaves
  • 6-7 mint leaves
  • 2-3 slit green chillies

Instructions

Make the chicken curry masala paste:

  • Take a pan, heat it.
  • Add the desiccated coconut into the pan, dry roast it for minutes on low flame until the coconut is roasted well and turns slight golden brown.
  • Take them out.
  • Now add poppy seeds, dry roast it for few seconds and take them out.
  • Now add 3 large sliced onions into the pan, add 2 tbsp oil, mix, keep stirring and stir fry the onions until they turn slight brown in color.
  • Take them out and allow all the ingredients to cool well.
  • Take a mixer grinder jar, add dry roasted coconut and poppy seeds and blend them into a fine powder.
  • Now into the same jar, add the roasted onions and blend again into a smooth paste by adding little water.
  • Place this ground masala aside.

Making of hyderabadi chicken:

  • Take a heavy base cooking vessel, add oil and heat it.
  • Into it add whole garam masala such as cloves, cardamom, cinnamon stick and saute for few seconds.
  • Add 1 sliced onion and saute the onion for few minutes.
  • Add salt as per taste, cook the onions until they turn slight brown in color.
  • Add ginger garlic paste and saute the paste for few minutes to get rid of raw smell.
  • Add the chicken pieces, roast the chicken until the color changes.
  • Add turmeric powder, red chilli powder, mix well and roast the chicken until oil leaves the sides.
  • Add the ground chicken curry masala paste, mix well and cook the curry on low flame for few minutes.
  • Add beaten yogurt, mix the curry well.
  • Cook the chicken curry for few minutes on low flame until oil leaves the sides.
  • Add water as per the consistency required.
  • I have added about 2 1/2 to 3 cups of water.
  • Add salt as per taste, chopped coriander leaves, mint leaves, green chillies.
  • Add garam masala powder, kali mirch powder.
  • Mix the chicken curry.
  • Cook for curry until chicken gets soft, tenderized by covering the lid 3/4 th covered.
  • Do not cover it fully.
  • Cook on medium to low flame.
  • Once the chicken get soft switch off the flame.
  • Serve with bagara rice or plain pulao.

Video

Notes

1. Do not dry roast the coconut for a long time as it might turn black and spoil the curry. Just slightly roast it to achive a slight brown color.
2. Do not cook the masala on high flame as the masala might burn. Make sure to cook the masala on low flame inorder to avaoid burning.
3. Adding of poppy seeds that is khus khus is totally optional and this ingredient can be skipped if one does not prefer to use this in your curry.
4. We can even add fresh coconut instead of desiccated coconut while making the masala paste.
5. If a thick gravy is preferred then I would suggest to just add 1 1/2 cup water into the chicken and cook the gravy.

Nutrition

Calories: 430kcal