Hyderabadi Chicken Masala

45 mins
Serves 5
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Directions

  1. 1Add oil to a handi, once hot, add garlic, ginger, cumin seeds, coriander seeds, white sesame seeds and sauté for a minute.
  2. 2Add oil to a handi, once hot, add garlic, ginger, cumin seeds, coriander seeds, white sesame seeds and sauté for a minute.
  3. 3Add oil to a handi, once hot, add garlic, ginger, cumin seeds, coriander seeds, white sesame seeds and sauté for a minute.
  4. 4Add onions and salt to taste, and sauté until golden brown.
  5. 5Add onions and salt to taste, and sauté until golden brown.
  6. 6Add onions and salt to taste, and sauté until golden brown.
  7. 7Add black cardamom, stone flower, green cardamom, cloves, turmeric powder, degi red chili powder, and curd, then cook for a while.
  8. 8Add black cardamom, stone flower, green cardamom, cloves, turmeric powder, degi red chili powder, and curd, then cook for a while.
  9. 9Add black cardamom, stone flower, green cardamom, cloves, turmeric powder, degi red chili powder, and curd, then cook for a while.
  10. 10Transfer the mixture to a mixer grinder jar and grind it smoothly to make the paste.
  11. 11Transfer the mixture to a mixer grinder jar and grind it smoothly to make the paste.
  12. 12Transfer the mixture to a mixer grinder jar and grind it smoothly to make the paste.
  13. 13Make light cuts in the chicken leg, particularly on the leg part, to prevent tendons from shrinking.
  14. 14Make light cuts in the chicken leg, particularly on the leg part, to prevent tendons from shrinking.
  15. 15Make light cuts in the chicken leg, particularly on the leg part, to prevent tendons from shrinking.
  16. 16In a bowl, add chicken leg, salt to taste, degi red chili powder, curd, and ginger garlic paste, then mix it well.
  17. 17In a bowl, add chicken leg, salt to taste, degi red chili powder, curd, and ginger garlic paste, then mix it well.
  18. 18In a bowl, add chicken leg, salt to taste, degi red chili powder, curd, and ginger garlic paste, then mix it well.
  19. 19Marinate the chicken and let it rest for at least 20 minutes and up to a maximum of 2 hours.
  20. 20Marinate the chicken and let it rest for at least 20 minutes and up to a maximum of 2 hours.
  21. 21Marinate the chicken and let it rest for at least 20 minutes and up to a maximum of 2 hours.
  22. 22In the same handi, add the marinated chicken, fresh mint leaves, and green chilies.
  23. 23In the same handi, add the marinated chicken, fresh mint leaves, and green chilies.
  24. 24In the same handi, add the marinated chicken, fresh mint leaves, and green chilies.
  25. 25Cover the handi with a lid and cook for 7-8 minutes, allowing the chicken to release its water.
  26. 26Cover the handi with a lid and cook for 7-8 minutes, allowing the chicken to release its water.
  27. 27Cover the handi with a lid and cook for 7-8 minutes, allowing the chicken to release its water.
  28. 28Add 2-3 cups of water and salt to taste, then bring it to a quick boil.
  29. 29Add 2-3 cups of water and salt to taste, then bring it to a quick boil.
  30. 30Add 2-3 cups of water and salt to taste, then bring it to a quick boil.
  31. 31Add the prepared paste and tender coriander stems when the chicken is 60% cooked.
  32. 32Add the prepared paste and tender coriander stems when the chicken is 60% cooked.
  33. 33Add the prepared paste and tender coriander stems when the chicken is 60% cooked.
  34. 34Cook for an additional 10-12 minutes on medium flames until the chicken is cooked through.
  35. 35Cook for an additional 10-12 minutes on medium flames until the chicken is cooked through.
  36. 36Cook for an additional 10-12 minutes on medium flames until the chicken is cooked through.
  37. 37Transfer the Hyderabadi Chicken Masala to a serving dish or bowl.
  38. 38Transfer the Hyderabadi Chicken Masala to a serving dish or bowl.
  39. 39Transfer the Hyderabadi Chicken Masala to a serving dish or bowl.
  40. 40Garnish with coriander sprig, lemon slices, and onion rings.
  41. 41Garnish with coriander sprig, lemon slices, and onion rings.
  42. 42Garnish with coriander sprig, lemon slices, and onion rings.
  43. 43Serve hot with roti or naan.
  44. 44Serve hot with roti or naan.
  45. 45Serve hot with roti or naan.

Ingredients

  • 0.33 cup Oil
  • 0.33 cup Oil
  • 0.33 cup Oil
  • 1 inch Ginger, peeled & roughly sliced
  • 1 inch Ginger, peeled & roughly sliced
  • 1 inch Ginger, peeled & roughly sliced
  • 4 no. Garlic cloves, roughly chopped
  • 4 no. Garlic cloves, roughly chopped
  • 4 no. Garlic cloves, roughly chopped
  • 1 tsp Cumin seeds
  • 1 tsp Cumin seeds
  • 1 tsp Cumin seeds
  • 1.5 tbsp Coriander seeds
  • 1.5 tbsp Coriander seeds
  • 1.5 tbsp Coriander seeds
  • 0.5 tbsp White sesame seeds
  • 0.5 tbsp White sesame seeds
  • 0.5 tbsp White sesame seeds
  • 4 medium Onions, sliced
  • 4 medium Onions, sliced
  • 4 medium Onions, sliced
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 5 no. Black cardamom
  • 5 no. Black cardamom
  • 5 no. Black cardamom
  • 1 tsp Stone flower
  • 1 tsp Stone flower
  • 1 tsp Stone flower
  • 6 no. Green cardamom
  • 6 no. Green cardamom
  • 6 no. Green cardamom
  • 5 no. Cloves
  • 5 no. Cloves
  • 5 no. Cloves
  • 0.5 tsp Turmeric powder
  • 0.5 tsp Turmeric powder
  • 0.5 tsp Turmeric powder
  • 0.5 tsp Degi red chili powder
  • 0.5 tsp Degi red chili powder
  • 0.5 tsp Degi red chili powder
  • 1 cup Curd, beaten
  • 1 cup Curd, beaten
  • 1 cup Curd, beaten
  • 1 kg Chicken with leg
  • 1 kg Chicken with leg
  • 1 kg Chicken with leg
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 1 tsp Degi red chili powder
  • 1 tsp Degi red chili powder
  • 1 tsp Degi red chili powder
  • 2 tbsp Curd, beaten
  • 2 tbsp Curd, beaten
  • 2 tbsp Curd, beaten
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Ginger Garlic paste
  • Marinated Chicken
  • Marinated Chicken
  • Marinated Chicken
  • 0.25 cup fresh Mint leaves
  • 0.25 cup fresh Mint leaves
  • 0.25 cup fresh Mint leaves
  • 2 no. Green chillies, slit into half
  • 2 no. Green chillies, slit into half
  • 2 no. Green chillies, slit into half
  • 2 cups Water
  • 2 cups Water
  • 2 cups Water
  • 3 cups Water
  • 3 cups Water
  • 3 cups Water
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • Prepared Paste
  • Prepared Paste
  • Prepared Paste
  • 1 tbsp Tender Coriander stems, finely chopped
  • 1 tbsp Tender Coriander stems, finely chopped
  • 1 tbsp Tender Coriander stems, finely chopped
  • Coriander sprig
  • Coriander sprig
  • Coriander sprig
  • Lemon sliced
  • Lemon sliced
  • Lemon sliced
  • Onion, rings
  • Onion, rings
  • 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.