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Hyderabadi Chicken Curry is a beloved dish from Hyderabad, marked by its aromatic, moderately spicy gravy and melt-in-the-mouth chicken pieces. This recipe balances tang from yogurt, warmth from garam masala, and sweetness from slow-fried onions. The dish shines with fragrant whole spices and is rich without being overly oily. Perfect for lunch or dinner, it pairs wonderfully with steamed rice or roti. Make ahead to allow flavors to deepen overnight, or swap chicken pieces for boneless if preferred. Enjoy as a comforting meal when you crave a true taste of classic Hyderabadi home-style cooking.
17 ingredients
One serving is 1 bowl (about 275g) · 275 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 414 kcal | 18% |
| Protein | 26 g | 48% |
| Total Fat | 29 g | 48% |
| Carbohydrate | 16 g | 5% |
| Fiber (Total) | 6 g | 19% |
| Vitamins & Minerals | ||
| Sodium | 891 mg | 45% |
| Potassium | 456 mg | 13% |
| Calcium | 124 mg | 12% |
| Iron | 2 mg | 12% |
| Zinc | 2 mg | 15% |
| Vitamin A (RAE) | 7 µg | 1% |
| Vitamin C | 1 mg | 2% |
| Vitamin D | 0.81 µg | 5% |
| Folate (B9) | 2 µg | 1% |
Missing data: These are minimums. 5 of the figures below are missing data for 4 ingredients — Chicken, thigh, boneless, skinless, raw; Salt; Cinnamon, ground; Water, tap — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Heat cooking oil in a heavy-bottomed pan over medium heat. Add cinnamon, cloves, and cardamom. Sauté for about 30 seconds until fragrant.
Add the sliced onions and sauté over medium heat until golden brown and lightly caramelized.
Add the ginger garlic paste and green chilli. Sauté for 1–2 minutes until the raw smell disappears.
Add the chicken pieces and sauté over medium-high heat until they turn opaque and are lightly browned on all sides.
Add the chopped tomato, red chilli powder, coriander powder, turmeric powder, and salt. Cook over medium heat until the tomatoes soften and the oil begins to separate.
Lower the heat and add the whisked curd. Mix well and cook for 2 minutes, stirring continuously to prevent the curd from splitting.
Add the water and mix well. Cover and simmer over low heat until the chicken is cooked through and the gravy thickens.
Sprinkle in the garam masala, give the curry a final stir, and cook for 1 minute.
Garnish with the chopped fresh coriander leaves and serve hot.
by Workfile
