Hyderabadi Dum Chicken And Egg Curry Recipe

About this recipe

Hyderabadi Dum Chicken and Egg Curry is a rich and flavorful dish that combines tender chicken, boiled eggs, and aromatic spices in a luscious curry. This recipe is slow-cooked to perfection, allowing the flavors to meld beautifully, making it ideal for a hearty breakfast for your family. The medium spice level ensures a balanced yet satisfying kick, while the high-protein content supports muscle gain. Serve it with warm naan, parathas, or rice for a wholesome and energizing start to your day.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 200 g Dahi
• 200G Adrak Lasun Paste (200g)
• 100G Oleo
• 50g Everest Garam Masala
• 50 g Black Pepper Powder
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat the oil in a large pan and add cumin seeds; let them sizzle for 30 seconds.
2. 2. Add the sliced onions and sauté until golden brown, about 8-10 minutes.
3. 3. Stir in the ginger-garlic paste and cook for 2 minutes until aromatic.
4. 4. Add the pureed tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala, about 10 minutes.
5. 5. Add the chicken drumsticks to the pan and coat them well with the masala. Cover and cook for 15 minutes, stirring occasionally.
6. 6. Lower the heat and mix in the yogurt, ensuring it doesn’t curdle. Cover and simmer for 10 minutes.
7. 7. Add the boiled eggs to the curry, sprinkle garam masala and black pepper powder, and cook for another 5 minutes.
8. 8. Garnish with fresh coriander leaves and serve hot with naan, parathas, or rice.