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Hyderabadi Chicken

Hyderabadi Chicken

Delicious Hyderabadi Chicken

Delicious Hyderabadi Chicken



  1. Chicken: ½ Kg or 1 pound.
  2. Onion: Red 2 big ones.
  3. Tomato: 1 Normal size.
  4. Curd or Yogurt: 1/3 cup.

For spice paste:

  1. Garlic: 7 to 8 cloves
  2. Ginger: 1 inch piece
  3. Green Chilies: 2
  4. Poppy Seeds: 2 Tsp.
  5. Dry Chilies: 2 or as per your taste.

For Spice powder:

  1. Oil: 5 Tbsp.
  2. Cumin: ½ Tsp
  3. Coriander / cilantro Seeds: 1 ½ Tsp.
  4. Clove: 5
  5. Chili Powder: ½ Tsp.
  6. Black pepper: ½ Tsp.
  7. Cinnamon: 1 Inch Piece.

Other Ingredients:

  1. Turmeric: ½ Tsp
  2. Salt: ½ Tsp or to taste.
  3. Whole Garam Masala: Pepper corns 6, 2 cloves, ½ inch cinnamon.
  4. Kashmir Red Chili Powder: 1 Tsp (basically used for red colour in the curry.)
  5. Oil: 5 Tbsp


  1. First of all Take warm water and soak dry chilies in it for 10 minutes and then take them out and keep aside.
  2. Wash the chicken and drain all excess water.
  3. Now in the chicken add little salt and chili powder and rub well.
  4. Add yogurt and mix well with chicken.
  5. Cover the bowl and set aside.
  6. Now take a heavy base deep pan.
  7. Heat ½ Tbsp of oil.
  8. Bring the heat to low.
  9. In the oil add all the ingredients of spice powder and cook till they are little bit darker.
  10. Take them out of the pan and let them cool. When they are cool, put them in a grinder and grind to fine powder.
  11. Cover and set aside.
  12. Now put all the ingredients of spice paste and put them in a grinder and grind them well.
  13. Keep them aside.
  14. Now take the onions and finely chop them.
  15. Now in a pan, heat 5 Tbsp oil.
  16. Now in a mortar pestle, put the ingredients of Garam Masala and grind them coarsely.
  17. Now add this grinded Garam Masala in the heated oil.
  18. Now turn the heat to medium.
  19. When the Garam Masala looks cooked add chopped onions.
  20. Add little bit salt and heat over the medium heat till the onions turn golden brown. Usually takes 5 minutes or so.
  21. Now add spice paste, Kashmiri chili and Turmeric Powder.
  22. Cook till the oil leaves the sides.
  23. Now chop the tomato and put it in the pan with ½ Tsp of salt.
  24. Mix well and cover the pan.
  25. Cook till the tomatoes are soft and oil floats on surface.
  26. Now add chicken with marinade.
  27. Mix well.
  28. Cover and cook for 10 minutes or more on medium heat.
  29. Cook till you see some oil on the top.
  30. Now add 2 cups of warm water and increase the heat to high.
  31. Cover the lid and put some water on the top of lid.
  32. Cook for another 5 minutes.
  33. Now add spice powder.
  34. Mix well.
  35. Take off the heat.
  36. Hyderabadi Chicken is ready to be served.


  1. This is very hot recipe. If your palate is not used to hot food then you can reduce the amount of chilies.
  2. You can increase the amount of water if you need more curry.
  3. Always use heavy base pan.

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Hyderabadi Chicken


Indian Chef (author) from New Delhi India on May 03, 2013:

Thanks my cook book for the comment and of course Hyderabadi dishes are very tasty.

Dil Vil from India on May 02, 2013:

Good recipe, i love hyderabadi recipes and biryani especially. Thank you for such a good dish. The pic looks mouth watering.

Indian Chef (author) from New Delhi India on April 30, 2013:

Thanks Crazy horse ghost. I hope you would like the dish.

Thomas Byers from East Coast , United States on April 29, 2013:

Thanks for another wonderful recipe that I plan to make. It sounds really good. I'm going to try making it with skinned boneless chicken thighs. I look forward to making it and eating it. Voted up etc.

Indian Chef (author) from New Delhi India on April 29, 2013:

Thanks chris for the commentnd vote.

Chris Achilleos on April 29, 2013:

This has definitely made me hungry now! Great recipe Chef :) looks amazing. Voted up!

Have a wonderful week,


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