Hyderabadi Chicken Curry

This Hyderabadi Chicken curry is a hot and spicy chicken curry that lives upto the promise of everything that Hyderabadi cuisine offers.

Haven’t I told you earlier that my mom and I have very different food habits? My mom likes non messy, dry curries like this chili chicken. I obviously like chicken in all forms as long as it is cooked but I am partial to curries with gravy. It is often difficult for us to reach a middle ground, but I think all our chicken curry problems have been solved with this delicious Hyderabadi Chicken curry. Even my mom can’t resist the glorious gravy of this one. This gravy is a heady mix of spices, nuts,raisins, onions, tomatoes and coconut all of which is fried in ghee to intensify its lip smacking flavors and is perfect for us chili enthusiasts.

So how do you make this curry?

Let me tell you straightaway that it does have a long list of ingredients. You need to mix together some spice powders to make a marinade for the chicken. And you simply need to grind most of the remaining ingredients. Once the ground pastes are ready, all that is required is frying the masala pastes and letting the chicken cook in them.

  • Servings: 8-serving
  • Time: 30 mins
  • Difficulty: medium

This Hyderabadi Chicken curry is a hot and spicy chicken curry that lives upto the promise of everything that Hyderabadi cuisine offers. Haven’t I told you earlier that my mom and I have very different food habits? My mom likes non messy, dry curries like this chili chicken. I obviously like chicken.

Summary

  • Cuisine: south indian
  • Course: side dish
  • Cooking Time: 30 mins

Ingredients

To marinate chicken
1/2 kg Small chicken pieces (skinned and cleaned),
1 teaspoon Curd ,
2 teaspoons Red chili powder ,
1/2 teaspoon Turmeric powder ,
to taste Salt ,
1 tablespoon Sunflower Oil ,
For Ground Coconut Paste
1/2 cup Freshly grated coconut ,
3 tablespoons Roasted ground nuts ,
1 tablespoon Kismis (raisins),
1 tablespoon Kas – Kas (Poppy seeds),
3 Cloves ,
4 Cardamom ,
1” Cinnamon , piece
1 teaspoon Cumin seeds ,
2 teaspoons Fennel seeds ,
1/4 teaspoon Jathi Pathiri (mace),
2 tablespoons Red chili powder ,
1 tablespoon Coriander powder ,
3 tablespoons Water (approximately),
Rest of the Ingredients
3 tablespoons Ghee (or sunflower oil or a mix of both),
2 Onions (thinly sliced),
1 tablespoon Ginger paste ,
1 tablespoon Garlic paste ,
1/2 cup Tomato Paste ,
1 teaspoon Sugar ,
To taste, salt
1 1/2 cups Water ,
2 tablespoons Coconut milk ,
1/4 cup Coriander leaves ,

Steps

  1. Mix together all ingredients for marinating chicken. Rub the marinade into chicken pieces and let it rest for 2 hours.
  2. Grind together all ingredients for the ground coconut paste into a smooth and thick paste.
  3. In a large pan or pot, heat ghee or oil. Fry onions till golden brown. Add ginger and garlic pastes and saute over low heat till fragrant. Add the ground coconut mixture and saute over low heat till the mixture is thick, leaves the sides of the pan, and the oil is visible over the pastes. Add marinated chicken along with tomato paste and sugar and salt. Mix in water. Cover and cook over low heat till chicken is cooked through. Add coconut milk and bring to boil. Take off heat and mix in chopped coriander leaves.
  4. Adjust chili according to taste.
  5. Recipe is adapted from Lekshmi Nair’s recipe for Hyderabadi Chicken Curry

Enjoy with ghee rice or naan. I usually eat this curry with plain rice and ghee and it tastes really, really good. Hope you give it a try.

Enjoy!

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