Chicken Hyderabadi is a regal dish hailing from the city of Hyderabad, India, known for its rich flavors and aromatic spices. Tender chicken pieces marinated in yogurt and spices are cooked in a luscious gravy infused with a blend of roasted spices, creating a fragrant and deeply flavorful dish. Garnished with fresh herbs, this exquisite dish embodies the culinary heritage of Hyderabad and is best enjoyed with naan, rice, or roti for a delightful meal.
Here’s a detailed recipe for Chicken Hyderabadi.
Ingredients:
Marination:
- 1 kg chicken pieces, preferably bone-in
- 1 cup plain yogurt (hung curd)
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Juice of 1 lemon
For the Gravy:
- 3-4 tablespoons oil or ghee
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, slit lengthwise
- 1 tablespoon cashew nuts, soaked in water (optional)
- 1 tablespoon poppy seeds, soaked in water (optional)
- 2 tablespoons desiccated coconut (optional)
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1-inch piece of cinnamon stick
- 3-4 cloves
- 3-4 green cardamom pods
- 1 black cardamom pod
- 1 bay leaf
- 1 teaspoon fennel seeds
- 1 teaspoon garam masala
- 1/2 cup fresh coriander leaves, chopped (for garnish)
- 1/2 cup fresh mint leaves, chopped (for garnish)
- Salt to taste
Instructions:
1. Marinating the Chicken: a. Wash the chicken pieces and pat them dry. b. In a large bowl, mix the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, salt, and lemon juice. Ensure the chicken is well coated. Marinate for at least 30 minutes, preferably longer for better flavor.
2. Preparing the Spice Paste: a. In a small pan, dry roast coriander seeds, cumin seeds, cinnamon stick, cloves, green cardamom pods, black cardamom pod, bay leaf, and fennel seeds until fragrant. Allow them to cool. b. Grind the roasted spices along with soaked cashew nuts, poppy seeds, and desiccated coconut into a fine paste by adding a little water. Set aside.
3. Cooking the Chicken: a. Heat oil or ghee in a large, deep pan or pot. b. Add the chopped onions and sauté until they turn golden brown. c. Add the marinated chicken and cook on medium-high heat until it changes color and the moisture evaporates, stirring occasionally. This takes about 8-10 minutes. d. Add chopped tomatoes and slit green chilies. Cook until the tomatoes are soft and oil starts to separate.
4. Adding the Spice Paste: a. Add the ground spice paste to the chicken mixture and mix well. b. Cook for a few minutes until the oil begins to release from the sides.
5. Simmering and Garnishing: a. Pour in about 1-2 cups of water, depending on the desired consistency of the gravy. Adjust salt if needed. b. Cover and simmer on low heat for about 15-20 minutes or until the chicken is tender and the flavors are well infused. c. Sprinkle garam masala, fresh coriander leaves, and mint leaves over the chicken before serving.
6. Serving: a. Chicken Hyderabadi is best served hot, garnished with fresh coriander and mint leaves, accompanied by naan, rice, or roti.
This Chicken Hyderabadi recipe results in a sumptuous dish with tender chicken pieces cooked in a rich, aromatic gravy infused with a blend of traditional spices, making it a delightful addition to any meal.
