Super Easy Hyderabadi Chicken

45 mins
Serves 1
facebook.com

Directions

  1. 1To the yogurt, add blanched almond paste, coconut milk, ginger, garlic, and green chili paste.
  2. 2Add roasted cumin powder, turmeric powder, and red chili powder.
  3. 3Add garam masala, lightly toasted and crushed coriander seeds, and some strands of saffron.
  4. 4Add fried onions, crushed a little.
  5. 5Add freshly squeezed lemon.
  6. 6Finely chop fresh coriander leaves and mint leaves, then slit fresh green chilies.
  7. 7Transfer all chopped herbs and chilies into the bowl with other ingredients.
  8. 8Add freshly crushed black pepper, vegetable oil, ghee, and salt as required.
  9. 9Whisk all the ingredients together until nicely mixed.
  10. 10Add washed and cleaned chicken pieces (chicken legs and thigh are used in this recipe, but you can use breast or a whole chicken).
  11. 11Push all chicken pieces into the marination.
  12. 12Cover the bowl and let it rest for a minimum of 2 hours; overnight is best.
  13. 13After the chicken has marinated for 2 hours, give it a quick check and another mix.
  14. 14Heat any kadhai or pan on high flame.
  15. 15Transfer all the marinated chicken into the pan, ensuring to scrape all the marination from the bowl.
  16. 16Push the pieces of chicken down into the marination.
  17. 17Cover the pan, cook on high flame for the first 5 minutes.
  18. 18Lower the flame and cook for another 35 minutes.
  19. 19After 40 minutes, the chicken should be perfectly cooked.
  20. 20Keep the chicken undisturbed for the next 5 minutes to allow the oil to float and settle.
  21. 21Serve the Hyderabadi chicken, which pairs well with naan, roti, or paratha.

Ingredients

  • 1 kg chicken thigh and leg
  • 200 grams fried onions
  • 0.25 cup mint leaves
  • 0.25 cup coriander leaves
  • 1 tbsp coriander seed powder
  • 1 tbsp jeera powder
  • 1 tbsp red chilly powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp pepper powder
  • 200 grams curd
  • 200 ml coconut milk
  • 50 grams almond paste
  • 1 tbsp lemon juice
  • 4 tbsp oil
  • 2 tbsp ghee
  • 2 tbsp ginger garlic paste
  • 8 green chilies slit
  • 1 tbsp garam masala
  • 1 pinch saffron
  • roasted cumin powder
  • black pepper
  • vegetable oil
  • as required salt

Equipment

kadhai or a pan

Tips

  • You can also use chicken breast or an entire chicken.
  • Marinate the chicken for a minimum of 2 hours, or best, overnight.
  • Do not disturb the chicken for 5 minutes after cooking so the oil floats and settles.