Hyderabadi Chicken Curry

It was a pure coincidence. I prepared this chicken curry as a basic ingredient for the famous Hyderabadi ChickenBiriyani but my kid liked it as a curry rather than as chicken biriyani. So I decided to serve it as a side dish. Here is my easy to prepare Hyderabadi Chicken Curry recipe for you all…


  • Chicken – 1 kg, curry cut
  • Onion – 3-4 big, finely sliced
  • Garlic – 2 cloves, crushed coarsely
  • Ginger – 2”, crushed coarsely and chopped
  • Green Chilly – 3, chopped
  • yogurt – 1 cup, slightly sour
  • Freshly chopped coriander leaves – handful
  • Fresh mint leaves – handful
  • Oil – 1/2 cup (I used refined sunflower oil)
  • Turmeric powder – 1/4 tsp
  • Kashmiri Chilly powder – 1 tbsp (adjust according to your taste)
  • Salt to taste
Method of preparation:
  • Heat oil in a pan and deep fry onion till brown and drain on an absorbent paper ( I sun dried the onion slices for 1/2 hrs to make this process easy)
  • When the left over oil is cool, add chicken,coarsely crushed ginger-garlic, green chilly, mint leaves, coriander leaves, turmeric powder, chilly powder, yogurt, fried onion, and salt to taste to the oil, mix well and keep aside for minimum 3-4 hrs
  • Heat a non-stick pan and cook chicken along with the marinade on medium heat till chicken is tender (no water is required for cooking)

Your spicy and tasty Hyderabadi Chicken curry is ready to serve…. Enjoy this dish with roti, rice or with thing of your choice..

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