# Hyderabadi Chicken Masala

Hyderabadi Chicken Masala is a delicious chicken curry that can also be called Chicken Lababdar, featuring minimal spices.

- Servings: 5 servings
- Total time: 45 min
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- Handi
- Mixer grinder jar
- Bowl
- Serving 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.

## Source

- Original video: https://www.youtube.com/watch?v=KAXXOLnXbhU
- Recipe page: https://www.cliprecipe.com/recipe/87ff892e-f7fb-4db7-9b34-82dd26b38f31
- Extracted: 2025-12-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt