Hyderabadi Chicken Masala
Directions
- 1Add oil to a handi, once hot, add garlic, ginger, cumin seeds, coriander seeds, white sesame seeds and sauté for a minute.
- 2Add onions and salt to taste, and sauté until golden brown.
- 3Add black cardamom, stone flower, green cardamom, cloves, turmeric powder, degi red chili powder, and curd, then cook for a while.
- 4Transfer the mixture to a mixer grinder jar and grind it smoothly to make the paste.
- 5Make light cuts in the chicken leg, particularly on the leg part, to prevent tendons from shrinking.
- 6In a bowl, add chicken leg, salt to taste, degi red chili powder, curd, and ginger garlic paste, then mix it well.
- 7Marinate the chicken and let it rest for at least 20 minutes and up to a maximum of 2 hours.
- 8In the same handi, add the marinated chicken, fresh mint leaves, and green chilies.
- 9Cover the handi with a lid and cook for 7-8 minutes, allowing the chicken to release its water.
- 10Add 2-3 cups of water and salt to taste, then bring it to a quick boil.
- 11Add the prepared paste and tender coriander stems when the chicken is 60% cooked.
- 12Cook for an additional 10-12 minutes on medium flames until the chicken is cooked through.
- 13Transfer the Hyderabadi Chicken Masala to a serving dish or bowl.
- 14Garnish with coriander sprig, lemon slices, and onion rings.
- 15Serve hot with roti or naan.
Ingredients
- 0.33 cup Oil
- 1 inch Ginger, peeled & roughly sliced
- 4 no. Garlic cloves, roughly chopped
- 1 tsp Cumin seeds
- 1.5 tbsp Coriander seeds
- 0.5 tbsp White sesame seeds
- 4 medium Onions, sliced
- to taste Salt
- 5 no. Black cardamom
- 1 tsp Stone flower
- 6 no. Green cardamom
- 5 no. Cloves
- 0.5 tsp Turmeric powder
- 0.5 tsp Degi red chili powder
- 1 cup Curd, beaten
- 1 kg Chicken with leg
- to taste Salt
- 1 tsp Degi red chili powder
- 2 tbsp Curd, beaten
- 1 tbsp Ginger Garlic paste
- Marinated Chicken
- 0.25 cup fresh Mint leaves
- 2 no. Green chillies, slit into half
- 2 cups Water
- 3 cups Water
- to taste Salt
- Prepared Paste
- 1 tbsp Tender Coriander stems, finely chopped
- Coriander sprig
- Lemon sliced
- Onion, rings
Equipment
HandiMixer grinder jarBowlServing dish or bowl
Tips
- Score or prick the chicken deeply so the marination penetrates well.
- Marinate chicken for at least 20 minutes and up to 2 hours.
- Use Degi, Byadagi or Kashmiri chili powder for color without adding tomatoes.
- Cook chicken 50-60% first before adding the prepared paste for proper flavor.
- Avoid overcooking the chicken to prevent it from becoming dry and tough.
Related recipes
Hotel Tiffin Sambar
Indian · Soup
Lamb Korma
Indian · Soup
Palestinian Msalfan
Indian · Soup
Slow Cooker Squash Soup
Indian · Soup
Maggi Noodle Masala Tastemaker
Indian · Soup
Talahu Gosht
Indian · Soup
Mum's secret red chilli mix
Indian · Soup
Degi Style Aloo Chicken Shourba
Indian · Soup
Chicken Shanwari
Indian · Soup
Mutton Qeema
Indian · Soup
Boneless White Butter Chicken
Indian · Soup
Curry powder
Indian · Soup