Hyderabadi chicken masala
Recipe Summary
- This video demonstrates how to prepare a delicious and aromatic Hyderabadi chicken masala. The chicken is marinated in yogurt and spices, then cooked with finely chopped onions and a freshly ground spice blend to create a rich, flavorful curry perfect with naan or roti.
All Ingredients - For Marination
- Chicken 1 kg
- Yogurt 1 cup (approx. 300g)
- Ginger garlic paste 2 tsp
- Green chilies 5-6 (finely chopped)
- Salt 1 tsp
- Red chilli powder 1 tsp
- Coriander powder 2 tsp
- Cumin powder 1 tsp
- Turmeric powder 1/2 tsp
All Ingredients - For Hyderabadi Masala (Whole Spices to be ground)
- Cumin seeds 1 tsp
- Black peppercorns 1/2 tsp
- Cinnamon sticks 2 small pieces
- Star anise 1
- Black cardamom 1
- Green cardamom 4-5
- Cloves 8-10
- Dried red chilies 3-4
All Ingredients - For Cooking
- Cooking oil 200 ml
- Bay leaves 2
- Onion 3-4 (finely chopped)
- Green coriander for garnish
Tools You'll Need
- Pan
- Mixing bowl
- Bowl
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine 1 kg chicken with 1 cup (approx. 300g) yogurt, 2 tsp ginger garlic paste, 5-6 finely chopped green chilies, 1 tsp salt, 1 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder, and 1/2 tsp turmeric powder. Mix everything thoroughly until the chicken is well coated with the marinade. Cover and let it for at least .
Step 2: Prepare the Hyderabadi Spice Blend
Take 1 tsp cumin seeds, 1/2 tsp black peppercorns, 2 small pieces of cinnamon sticks, 1 star anise, 1 black cardamom, 4-5 green cardamoms, 8-10 cloves, and 3-4 dried red chilies. Grind these whole spices in a grinder until they form a coarse powder. Do not grind too finely; keep it slightly coarse.
Step 3: Sauté Onions
Heat 200 ml cooking oil in a pan. Once the oil is slightly warm, add 2 bay leaves and let them release their aroma. Add 3-4 finely chopped onions to the pan. Fry the onions over medium-high heat for until they turn a light golden color. Avoid dark browning.
Step 4: Fry the Marinated Chicken
Add the chicken to the pan with the fried onions. Increase the flame to high and fry the chicken for until its raw smell disappears, its color changes to a light golden, and the water released from the chicken and yogurt starts to dry up.
Step 5: Add Ground Spices and Simmer
Sprinkle about half to two-thirds of the freshly ground Hyderabadi spice blend over the chicken. Mix well and continue to fry for a few seconds to infuse the flavors. Add approximately 1/2 cup of water to the chicken (use the same bowl where chicken was to rinse out any remaining marinade). Stir to combine, then cover the pan with a lid. Cook on medium to low flame for to allow the chicken to tenderize.
Step 6: Bhunai (Sautéing) and Final Seasoning
After , remove the lid. The water should have significantly. Remove the bay leaves from the curry. Perform 'bhunai' () of the chicken for a few minutes until the oil separates from the masala and comes to the surface. During bhunai, add the remaining ground Hyderabadi spice blend and mix thoroughly. Continue to until the desired consistency of the gravy is achieved. The gravy should be thick and flavorful, not completely dry. Turn off the flame.
Step 7: Garnish and Serve
Garnish the Hyderabadi chicken masala with fresh green coriander. Serve hot with naan, roti, or paratha.
Pro Tips
• Do not over-brown the onions; aim for a light golden color.
• Fry the chicken until its raw smell disappears and the color changes.
• Adjust green chilies and red chili powder according to your spice preference.
Recipe Variations
• Can use Kashmiri red chili powder for a brighter red color.
• Serve with naan, roti, or paratha.
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