Hyderabadi Chicken Curry

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Hyderabadi chicken curry is the most quintessential recipe native to Hyderabad region of India. This non-vegetarian Indian curry is mostly relished as main course dish along with rotis or rice.

The gravy in this curry is mostly creamy because of the coconut milk. The curry is stewed to perfection till the chicken gets cooked properly along with garam masala and other flavorful spices like nutmeg, cinnamon, cashew nut paste and fenugreek.

If you are wondering how to make it, let us break the recipe in parts for you. No need to go to Hyderabad all the way to make their signature chicken curry. You can cook it up in your own kitchen.

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  • 1 kg - chicken, cleaned and cut into joints
  • 1/2 cup - grated coconut
  • 1.5 cup - onion, finely chopped
  • 200 ml - thick coconut milk
  • 200 ml - tomato puree
  • 20 - dried red chillies
  • 1 tsp - cumin seeds
  • 1/2 tsp - fenugreek seeds
  • 2 tsp - coriander seeds
  • 6 cm piece - cinnamon
  • a small piece - nutmeg
  • 3 tbsp - cashew nuts, chopped
  • 4 tbsp - oil
  • 1 tbsp - ginger garlic paste
  • 2 tsp - sugar
  • 2 tbsp - lime juice
  • 4 - cardamom
  • Salt to taste
  • 6 - cloves

How to Make Hyderabadi Chicken Curry

  • Grind coconut, dried red chillies, cumin, fenugreek, coriander, cinnamon, nutmeg and cashew nuts to a smooth paste.
  • Heat ghee or oil in a kadai and add onion and fry till it turns golden brown.
  • Add ginger garlic paste and fry till fragrant.
  • Add the ground paste and fry till the oil separates.
  • Add coconut milk, tomato puree and 1 cup of water.
  • Add chicken, salt and sugar.
  • Cover and simmer till the chicken is cooked and the gravy is creamy.
  • Stir in the lime juice and serve.