Spicy Hyderabadi Chicken Curry Recipe

Indian cuisine · 660 calories

Spicy Hyderabadi Chicken Curry recipe

About this recipe

A rich and flavorful curry inspired by the culinary traditions of Hyderabad, this dish features tender chicken simmered in a spicy tomato and yogurt-based gravy, infused with aromatic spices and a hint of fresh cilantro.

Ingredients

  • Pcs Chings Masala Chicken Chilli
  • - Onion
  • 20G Curry Leaves
  • Pcs Epi Yogurt Mango
  • 250g Green Chilli
  • 20 g Turmeric Powder
  • 100 g Coriander Powder
  • 100g Garam Masala
  • 200 ml Mustard Oil
  • 250g Coriander
  • 10G Salt
  • 500 ml Water
  • - Cumin Seed

Instructions

  1. Step 1: Heat 2 tablespoons of mustard oil in a heavy-bottomed pan over medium heat for 2 minutes until the oil begins to shimmer. Add 1 teaspoon of cumin seeds and 8 curry leaves, allowing them to sizzle for 30 seconds to release their aroma.
  2. Step 2: Add 200 grams of finely sliced onions to the pan and sauté for 8-10 minutes, stirring frequently, until the onions turn golden brown. Mix in 2 tablespoons of ginger-garlic paste and 2 slit green chilies, cooking for another 2 minutes until the raw smell disappears.
  3. Step 3: Stir in 150 grams of pureed tomatoes, 1 teaspoon of red chili powder, 0.5 teaspoon of turmeric powder, and 2 teaspoons of coriander powder. Cook the mixture for 5-7 minutes on medium heat until the oil separates and the masala thickens.
  4. Step 4: Add 500 grams of chicken pieces to the pan, coating them thoroughly with the masala. Cook on medium heat for 5 minutes, stirring occasionally, until the chicken starts to brown slightly.
  5. Step 5: Reduce the heat to low and add 100 grams of whisked yogurt gradually, stirring continuously to prevent curdling. Pour in 200 ml of water, season with salt to taste, and bring the curry to a gentle simmer.
  6. Step 6: Cover the pan with a lid and let the chicken cook for 15-20 minutes on low heat, stirring occasionally, until the chicken is tender and the gravy thickens to your desired consistency.
  7. Step 7: Finish with 1 teaspoon of garam masala and a generous handful of freshly chopped coriander leaves. Stir well, turn off the heat, and let the curry rest for 5 minutes before serving.