- Chicken: ½ Kg or 1 pound.
- Onion: Red 2 big ones.
- Tomato: 1 Normal size.
- Curd or Yogurt: 1/3 cup.
For spice paste:
- Garlic: 7 to 8 cloves
- Ginger: 1 inch piece
- Green Chilies: 2
- Poppy Seeds: 2 Tsp.
- Dry Chilies: 2 or as per your taste.
For Spice powder:
- Oil: 5 Tbsp.
- Cumin: ½ Tsp
- Coriander / cilantro Seeds: 1 ½ Tsp.
- Clove: 5
- Chili Powder: ½ Tsp.
- Black pepper: ½ Tsp.
- Cinnamon: 1 Inch Piece.
- Turmeric: ½ Tsp
- Salt: ½ Tsp or to taste.
- Whole Garam Masala: Pepper corns 6, 2 cloves, ½ inch cinnamon.
- Kashmir Red Chili Powder: 1 Tsp (basically used for red colour in the curry.)
- Oil: 5 Tbsp
- First of all Take warm water and soak dry chilies in it for 10 minutes and then take them out and keep aside.
- Wash the chicken and drain all excess water.
- Now in the chicken add little salt and chili powder and rub well.
- Add yogurt and mix well with chicken.
- Cover the bowl and set aside.
- Now take a heavy base deep pan.
- Heat ½ Tbsp of oil.
- Bring the heat to low.
- In the oil add all the ingredients of spice powder and cook till they are little bit darker.
- Take them out of the pan and let them cool. When they are cool, put them in a grinder and grind to fine powder.
- Cover and set aside.
- Now put all the ingredients of spice paste and put them in a grinder and grind them well.
- Keep them aside.
- Now take the onions and finely chop them.
- Now in a pan, heat 5 Tbsp oil.
- Now in a mortar pestle, put the ingredients of Garam Masala and grind them coarsely.
- Now add this grinded Garam Masala in the heated oil.
- Now turn the heat to medium.
- When the Garam Masala looks cooked add chopped onions.
- Add little bit salt and heat over the medium heat till the onions turn golden brown. Usually takes 5 minutes or so.
- Now add spice paste, Kashmiri chili and Turmeric Powder.
- Cook till the oil leaves the sides.
- Now chop the tomato and put it in the pan with ½ Tsp of salt.
- Mix well and cover the pan.
- Cook till the tomatoes are soft and oil floats on surface.
- Now add chicken with marinade.
- Mix well.
- Cover and cook for 10 minutes or more on medium heat.
- Cook till you see some oil on the top.
- Now add 2 cups of warm water and increase the heat to high.
- Cover the lid and put some water on the top of lid.
- Cook for another 5 minutes.
- Now add spice powder.
- Mix well.
- Take off the heat.
- Hyderabadi Chicken is ready to be served.
- This is very hot recipe. If your palate is not used to hot food then you can reduce the amount of chilies.
- You can increase the amount of water if you need more curry.
- Always use heavy base pan.
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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,