Hyderabadi Chicken Curry | Spicy Hyderabadi Chicken Gravy Recipe

Hyderabadi chicken curry is an aromatic and spicy chicken gravy made with freshly ground garam masala. This smooth, thick, and creamy gravy complements chapati, naan, rice, or dosa. Prepare this famous restaurant-style chicken gravy at home with our easy-to-follow version. Share your valuable feedback to let us know how much you relished it. And that's not all – explore our wide array of additional recipes and handy tips for a truly delightful gastronomic journey.

Hyderabadi Chicken Curry

Recipe Cuisine: South Indian | Recipe Category: Chicken /  Non Veg

Prep Time: 10 mins | Cooking Time: 40 mins | Serves: 5

Ingredients:

Chicken - 3/4 Kg

Onion -2

Tomato - 4

Green chilli - 2

Chilli powder - 1tblspn

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Ginger garlic paste - 2 tsp

Freshly ground Garam masala - 1 tblspn

Pepper powder - 1/2 tsp, if required

Red food color - optional

Coriander leaves - a sprig

Lemon juice - 1 tblspn

Cashew nut - 2 tblspn

Salt - to taste

Oil - 3 tblspn

For Garam masala (to roast and grind):

Coriander seeds - 2 tblspn

Cinnamon - 2

Cloves - 6

Peppercorns - 1/2 tsp

Cumin seeds - 1 tsp

Optional:

Coconut - 3 tblspn

Poppy seeds - 2 tblspn

Method:

In a pan, dry roast the ingredients listed under "For Garam masala - to roast and grind" under low flame. Grind it to a smooth powder.

Puree the onion, tomato and cashew nuts into a smooth paste separately.

Heat oil in a pan. Add the slitted green chilli, pureed onion and cook until all the water gets evaporated and becomes dry.

When onion gets dried and cooked well, add the ginger garlic paste. Saute till the raw smell is gone.

Then, add in coriander powder, chilli powder, turmeric powder, freshly ground ground masala, curry leaves and salt to taste. Saute for a minute.

Now, add the chicken pieces and mix well. Stir fry for 10 minutes until the raw smell of the masala is gone. Add 1.5 cup of water and cover and cook for 5 minutes.

Add in tomato puree and cook for 15 to 20 minutes. Then, add the cashew paste, lemon juice, pepper powder and cook for 5 to 10 minutes.

Garnish with coriander leaves and turn off the flame.

Serve hot with your favorite accompaniment.

Note: 

• You can replace the cashew paste with coconut and poppy seed paste.
• After adding chicken, stir fry for 10 minutes to get rid of the raw flavor of the garam masala. The gravy wont taste good if you can feel the sharp raw taste of cinnamon and cloves.
   

Pictorial:

Keep the ingredients for garam masala ready

In a pan, dry roast the ingredients listed under "For Garam masala - to roast and grind" under low flame. Grind it to a smooth powder.

Keep the other ingredients ready

Puree the onion, tomato and cashew nuts into a smooth paste separately.

Heat little oil in a pan.

Add the pureed onion

and 2 slitted green chilli

Cook until all the water gets evaporated and becomes dry.

When onion gets dried and cooked well, add the ginger garlic paste. Saute till the raw smell is gone.

Then, add in coriander powder, chilli powder, turmeric powder

Freshly ground ground masala is added

Add curry leaves

And salt to taste. Saute for a minute.

Now, add the chicken pieces and mix well.

Stir fry for 10 minutes until the raw smell of the garam masala is gone. The gravy won't taste good if you can feel the sharp raw taste of cinnamon and cloves.

Add 2 cups of water

Mix well

Cover and cook for 5 minutes.

Rawness of onion is almost gone

Add in tomato puree. You can add the tomato puree in the beginning too.

Cover and cook for 15 to 20 minutes.

Check if the tomatoes and chicken are cooked well

Then, add the cashew paste

Add little lemon juice. It is optional. You can balance the spiciness with lemon

  Adjust spiciness with more pepper powder if required and cook for 5 to 10 minutes.

Garnish with coriander leaves and turn off the flame.

Hyderabadi Chicken curry is ready to be served!