Chicken Hyderabadi

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 800 gms - chicken
  • 120 gms - ghee
  • 100 gms - onions
  • 3 tbsp - ginger paste
  • 3 tbsp - garlic paste
  • 8 green chillies
  • 1 tsp - turmeric
  • 1/2 cup - peanuts
  • 1 tbsp - sesame seeds
  • 1 tbsp - sunflower seeds
  • 50 gms - coconut
  • 150 gms - yoghurt
  • 2 tsp - garam masala
  • 2 tbsp - lemon juice
  • 20 gms - coriander
  • 20 gms - mint
  • 50 gms - cashewnuts
  • groundnut oil to fry
  • salt to taste

How to Make Chicken Hyderabadi

  • Clean chicken, remove the skin and cut into 8 pieces.
  • Peel, wash and chop onions.
  • Remove stems, wash, slit, de-seed and chop green chillies.
  • Clean, wash and chop coriander and mint.
  • Pound peanuts, sesame seeds and sunflower seeds with a pestle.
  • Remove the brown skin and grated coconut.
  • Heat oil in a kadhai and deep fry cashew nuts until golden brown.
  • Whisk yoghurt in a bowl.
  • Heat ghee in a pot, add onions and saute over medium heat until golden brown.
  • Add the ginger and garlic pastes.
  • Stir for a minute, and green chillies and turmeric, stir.
  • Then add the pounded nuts and seeds, and grated coconut.
  • Stir for a minute, add yoghurt and fry until the fat leaves the masala.
  • Now add chicken, stir, add water (approx. 400 ml.), being to a boil, simmer until tender. Adjust the seasoning.
  • Sprinkle garam masala, lemon juice, coriander, mint and cashew nuts, stir.
  • Remove to a dish and serve with bread.

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