Hot ‘n’ spicy dishes are the favorites of people from Andra Pradesh. Hyderabadi recipes are famous among the Keralites also. Here is a lighter version of the original Hyderabadi chicken fry recipe which is given by one of my friends. 


  1. Chicken – 400gm(preferably chicken breast)
  2. Ginger – 1/2″
  3. Garlic – 10 flakes
  4. Turmeric powder – 1/2 tsp
  5. Redchilly powder – 2 tsp
  6. Green chillies – 7(cut into 2 pieces)curd – 1 cup(thick)
  7. Red colour – 1/8 tsp
  8. Curry leaves -5 sprigs
  9. Refined cooking oil – 50 ml
  10. Salt to taste
  11. Coriander leaves – 1 tbsp(optional), mint leaves – 1 tsp(optional)
  12. Lemon – 1(optional)

Method of Preparation

  • Cut chicken into 1″ pieces, wash and strain using a colander
  • Grind garlic and ginger to a fine paste with little water
  • Add ginger-garlic paste, salt to taste, red chilly powder, turmeric powder and colour to  the chicken pieces, mix well and marinate for 2-3 hrs in the refrigerator
  • Heat oil in a kadhai, fry chicken pieces on low flame until it is done well, drain and  keep aside
  • Add curryleaves, mint leaves(1 tsp, optional)  and green chillies to the left over oil(if any or add 1 tbsp), saute  till it is fragrant
  • Reduce heat to the simmering point, stir in curd(beaten well with little water) and cook  for few seconds
  • Add fried chicken and cook till all curd dries up and coated well on the chicken pieces
  • Garnish it with finely chopped coriander leaves and lime pieces
  • Serve it hot with fried rice or with anything of your choice
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