Step-by-Step Instructions

1. 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 marinate for at least 30 minutes.

2. 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.

3. 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 2-3 minutes until they turn a light golden color. Avoid dark browning.

4. 4.Fry the Marinated Chicken

   Add the marinated chicken to the pan with the fried onions. Increase the flame to high and fry the chicken for 2-3 minutes 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.

5. 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 marinated to rinse out any remaining marinade). Stir to combine, then cover the pan with a lid. Cook on medium to low flame for 8-10 minutes to allow the chicken to tenderize.

6. 6.Bhunai (Sautéing) and Final Seasoning

   After 10-12 minutes, remove the lid. The water should have reduced significantly. Remove the bay leaves from the curry. Perform 'bhunai' (sautéing) 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 sauté until the desired consistency of the gravy is achieved. The gravy should be thick and flavorful, not completely dry. Turn off the flame.

7. 7.Garnish and Serve

   Garnish the Hyderabadi chicken masala with fresh green coriander. Serve hot with naan, roti, or paratha.