Hyderabadi Style Chicken Curry Recipe

There is something truly special about Hyderabadi style chicken curry, because these kinds of dishes don’t just feed you, they also comfort you. 

This recipe of Hyderabadi style chicken curry is cooked by slow-cooking the marinating the chicken, sauteing the whole spices, and curd-based gravy.

What is Hyderabadi style Chicken Curry?

Hyderabadi chicken curry is a rich, flavourful, and well-balanced mix of spices. This dish originates from Hyderabadi’s Nizam Cuisine, and we all know it is well-known for its royal techniques. 

Unlike regular chicken curry preparation methods, Hyderabadi chicken curry does not use onions and tomatoes in larger quantities. Instead, we use curd, ginger, garlic, and whole spices like cardamom, cloves, and cinnamon. 

As we understand what Hyderabadi chicken curry is all about, let’s get into the recipe and start cooking.

Ingredients Used in Hyderabadi Chicken Curry

Hyderabadi chicken curry uses simple ingredients, but each ingredient plays an important role in building the flavour.

Chicken (Bone-in vs Boneless)

Bone-in chicken is usually preferred to make the Hyderabadi chicken curry as it gives more flavour and keeps the curry rich. 

You can use boneless chicken if you want quick cooking, but the flavour will be slightly lighter. 

I have taken 1kg of bone-in chicken.

Whole Spices 

The whole spices used are : 

Bay leaf – 1
Green cardamom – 3 to 4
Cloves – 4 to 5
Cinnamon stick – 1 inch

Ground Spices

The main ground spices used are : 

Kashmiri red chilli powder (for colour) – 1½ to 2 tsp
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp

Yogurt / Curd

Fresh thick curd – ¾ to 1 cup

Curd is the key ingredient to make the Hyderabadi chicken curry as it helps in tenderizing the chicken and gives the gravy a smooth texture.

Mint & Coriander leaves 

Fresh mint leaves – ½ cup 

Fresh coriander leaves – ½ cup 

Mint and coriander leaves are used to enhance the overall flavour of the chicken curry.  

Oil & Ghee

Cooking oil – 3 tbsp

Ghee – 1 tbsp (optional)

Other basic ingredients : 

Onion – 2 medium
Ginger-garlic paste – 2 tbsp
Green chillies – 2 to 3
Salt – as per taste
Lemon juice 

Step 1: Marinating the chicken

1. In a large bowl, take freshly washed chicken and add curd, ginger-garlic paste, red chilli powder, turmeric powder, salt, and lemon juice.
2. Mix everything together and make sure every piece of the chicken is evenly coated. 
3. Cover it and let the chicken marinate for at least 1 hour or for the best flavour, you can marinate for 2-4 hours. 

Step 2: Preparing the masala

4. Take a heavy bottomed pan, heat oil and add ghee to it.
5. Add whole spices like bay leaf, cardamom, cloves, and cinnamon. Give it a mix and keep sauteing until it gets aromatic.
6. Now add thinly sliced onions and cook on medium heat until the onions turn golden brown in color.
7. Add ginger-garlic paste and cook it until the raw smell disappears. 

Step 3: Adding chicken to masala

8. We add the marinated chicken to the pan.
9. Continue cooking on medium heat for about 10-12 minutes until the chicken changes its color and starts releasing moisture. 
10. Now add coriander powder,Kashmiri red chilli powder, and give it a mix. 

Step 4: Cooking the chicken on low flame

11. The flame should be reduced from medium to low and then add freshly chopped mind and coriander leaves to the pan. 
12. Cover the pan with a lid and let the chicken cook slowly for about 30-35 minutes. 
13. Keep stirring the chicken occasionally and add water little by little if required.
14. You will notice that the oil gets separated on top and this is the sign where our curry is almost done. 

Step 5: Final step

15.  Now sprinkle garam masala powder on the top of the chicken curry and give it a gentle mix. 
16. Cover the pan and let the chicken cook for 5 minutes on low flame. 
17. Turn off the heat and let the curry rest for 10-12 minutes as it allows the flavours to settle deeply into the chicken. 

Our Hyderabadi style chicken curry is now ready to serve. Enjoy it with rice or roti. 

Cooking tips for the best Hyderabadi style chicken curry 

1. Never use high flame in cooking chicken curry. Always use medium to low flame as slow-cooking helps the chicken to absorb the spices and helps maintain the gravy be rich.
2. Make sure to roast the spices properly. Whole spices should be added when the oil is hot and be roasted gently until aromatic as this step gives the curry its best flavour.
3. Always cook onions, ginger-garlic paste, and the ground spices well before adding water. We really do not want the raw masala taste.
4. Try resting the curry for 10 minutes before serving it hot. It helps the flavours settle properly and improves the overall taste. 
5. Always use fresh and  thick curd for Hyderabadi chicken curry because adding sour curd can spoil the taste of the gravy.

Common Mistakes to Avoid While Making Hyderabadi style Chicken Curry

1. Do not overcook the chicken. Overcooking chicken makes it hard and dry.
2. Avoid adding too much water as Hyderabadi chicken curry gravy is meant to be thick and rich, not watery.
3. Always add curd on low flame. Adding curd on high flame can make the curd split. 
4. Garam masala should always be added at the end of the chicken curry as adding it too early can reduce its aroma.
5. Cooking on high flame can lead to burning of the spices and gives it a bitter taste. 

Serving option with Hyderabadi style chicken curry 

Hyderabadi chicken curry can be best paired with rice and roti. Here’s a list of what all you can pair it with. 

1. Steamed Rice
2. Jeera Rice
3. Rumali Roti
4. Naan
5. Biryani Rice
6. Onion Salad & Raita

Frequently asked questions 

Is Hyderabadi chicken curry spicy?

Hyderabadi chicken curry is moderately spicy and not extremely spicy. You can reduce the spice level by using less red chilli powder.

Can I make Hyderabadi chicken curry without curd?

Yes, Hyderabadi chicken curry can be made without curd but there will be a slight change in the taste. You can replace curd with a little coconut milk or cashew paste. 

Which chicken is best for Hyderabadi chicken curry?

Bone-in chicken is the best for Hyderabadi chicken curry. It gives better flavour and makes the gravy rich. 

How is Hyderabadi chicken curry different from chicken masala?

Hyderabadi chicken curry uses curd, whole spices, and slow cooking, while regular chicken masala usually uses onions, tomatoes, and more ground spices.

How long does Hyderabadi chicken curry stay fresh?

Hyderabadi chicken curry tastes better after some time of cooking as the flavours of the spices are absorbed. It stays fresh in the refrigerator for up to 2 days.