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Chicken Hyderabadi Style

Prep Time: 20 mins I Marinating Time: 3 hrs. + 20 mins I Cooking Time: 1 hr. I Serve: 3 - 4

Chicken Hyderabadi - This Restaurant Style Chicken Hyderabadi is the most favorite and special main course among the Nizams of Hyderabad. This Royal chicken is prepared by marinating the tender chicken under the slow-cooked process with yogurt, roasted Indian spices which also includes the dried coconut & poppy seeds, and green aromatic herb paste which is prepared by grinding fresh herbs like coriander and mint along with the use of green chilies which gives a spicy kick to this yummy chicken curry. This green paste not only makes it delicious and tasty but gives a supreme aromatic herb taste making it the most favorite delicacy of the Khansamas' (Chef's) from the kitchen of Nizam's. Try this special dish on special occasions/festivals and enjoy the ride of the royal kitchens of India:)

Ingredients :-

For Whole Spice Powder (Garam Masala) :-

6-7 Cloves (whole)

1 inch Cinnamon (broken into pieces)

5 Green Cardamom (whole)

½ tbsp. Poppy Seeds (Khus Khus)

1.5 tsp. Cumin Seeds (whole)

1 tbsp Desiccated Coconut

15-16 Almonds

For Green Masala Paste :-

200g Fresh Coriander (with stems & washed properly)

100 g Fresh Mint leaves (washed properly)

2 - Green Chillies, small (roughly chopped)

¼ cup/60 ml Water

For Marinating :-

1 kg./ 2.2 lb Chicken (Bone-In, Curry Cut & washed properly)

1 cup/200 g Curd/Yogurt

1 tsp. Salt

½ tsp. Turmeric Powder

Whole Spice Powder (grinded earlier)

For Gravy :-

8-10 Saffron/Kesar Strands

1.5 tbsp. Milk (lukewarm)

4 tbsp./60 ml Veg/Cooking Oil

2-3 Bay Leaf

12-15 Garlic Cloves (minced)

1 inch- Fresh Ginger Piece (grated)

3 - Onion, medium-size (finely sliced)

Salt to taste

1 tsp. Turmeric Powder

1.5 tsp. Red Chilli Powder

1 cup/230 ml Hot Water

7-8 Almonds (slivered- for garnishing)

Method :-

Heat a heavy bottom pan/kadai and add all the whole spices mentioned under the (Whole Spice list) to the pan/kadai and dry roast the spices for 4-5 mins on low flame until fragrant. Once completely roasted, switch off the gas and let them cool down

Once cold add all the roasted spices(whole) to the grinder jar and grind to a fine powder. Set aside for later use (covered)

Next add all the ingredients mentioned under the green masala paste section to the blender jar and blend it to a smooth paste. Set aside for later use (covered)

Take a large bowl and marinate the chicken by adding curd/yogurt + grinded spice powder + salt + turmeric powder. Mix well until all the chicken pieces are well coated. Cover it and set aside for at least 3 hrs or overnight for best results

In a small bowl soak kesar strands by adding 1.5 tbsp of milk. Set aside covered for atleast 20 mins

Heat oil in a non-stick pan/kadai. Add bay leaf + minced garlic + grated ginger to the pan and stir for 2-3 mins on low medium flame

Next add sliced onions to the pan and sauté for 7-8 minutes on low-medium flame. keep stirring in intervals to avoid burning

Once the onion colour changes to light golden brown add green masala paste + salt + turmeric powder and red chilli powder to the pan. Mix well and stir for next 7-8 mins on low medium flame

Once the oil starts separating from the masala add the marinated chicken to the pan. Mix well and roast the chicken for next 8-10 mins on low medium flame. Keep stirring in intervals for even cooking and to avoid burning of the masala

Add hot water to the pan/kadai stir to mix well. Cover and let it cook for 20-25 minutes on low flame. Keep stirring in intervals

Remove the lid and check if the chicken has cooked properly or not. If the gravy has thickened and the chicken is cooked properly then add the saffron soaked milk to the pan and mix gently. Cook for another 2-3 mins and switch off the gas

Garnish with slivered Almonds

Time to Taste :)

Enjoy this dish with Garlic Naan, Laccha Paratha, Tandoori Roti, pickled onions etc.

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