Hyderabadi Chicken Masala
Aromatic Hyderabadi chicken cooked in a rich blend of spices and yogurt, creating tender, flavourful pieces that pair perfectly with rice or bread. This recipe balances heat, tang, and herbs for an authentic Indian experience.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Chicken (bone-in, skin removed)
- 100 ml Oil (vegetable or mustard)
- 2 Onions (thinly sliced)
- 3 Tomatoes (chopped)
- 10 g Ginger (grated)
- 10 g Garlic (grated)
- 2 tsp Chilli Powder (adjust to taste)
- 1 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Garam Masala
- 150 ml Yoghurt (whisked)
- 10 g Coriander (chopped)
- 5 g Mint Leaves (chopped)
- 1 Lemon (juiced)
- 200 ml Water
- Salt (adjust to taste)
Instructions
- 1
Heat the oil in a deep pan over medium heat until hot.
- 2
Add sliced onions and cook until golden brown, about 8–10 minutes.
- 3
Stir in grated ginger and garlic, cooking for 2 minutes until aromatic.
- 4
Add chopped tomatoes, red chilli powder, turmeric, coriander powder, and salt. Cook until tomatoes soften.
- 5
Add chicken and coat well with the spice mixture. Cook for 5 minutes.
- 6
Gradually add whisked yogurt, stirring continuously. Pour in water, cover, and simmer for 25–30 minutes until chicken is tender.
- 7
Stir in garam masala, chopped coriander, mint leaves, and lemon juice. Cook for 2 more minutes.
- 8
Serve hot with rice, naan, or roti.