Meal Prep · Indian
Chicken Hyderabadi
A rich, aromatic, and spicy Hyderabadi chicken curry that’s perfect for a flavorful Indian meal.
Ingredients
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Step-by-step- Marinate the chicken: In a large bowl, combine chicken, whisked yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, salt, half of the chopped mint, half of the chopped coriander, and slit green chilies. Mix well and refrigerate for at least 30 minutes, or preferably 2-3 hours.
- Prepare the fried onions: If not using pre-made birista, thinly slice onions and deep fry in oil until golden brown and crispy. Crush them lightly and set aside.
- Sauté whole spices: In a heavy-bottomed pan or Dutch oven, heat oil/ghee. Add green cardamom, cloves, cinnamon stick, and bay leaves. Sauté for 30 seconds until fragrant.
- Cook the chicken: Add the marinated chicken to the pan. Mix well and cook on medium-high heat for 10-15 minutes, stirring occasionally, until the chicken changes color and the yogurt starts to release its liquid.
- Simmer the curry: Reduce heat to low, cover the pan, and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
- Finish the curry: Once the chicken is tender, add the crushed fried onions (birista), remaining mint and coriander leaves, kasuri methi, and lemon juice. Mix gently and cook for another 5 minutes, uncovered, allowing the flavors to meld and the gravy to thicken slightly.
- Serve hot with basmati rice, biryani, naan, or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 45 g |
| Fat | 25 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken Hyderabadi in an airtight container in the refrigerator.
Freezer Up to 3 months
Freeze portions in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, adding a splash of water if needed, until heated through. Alternatively, microwave in short bursts, stirring occasionally.
Chef’s Corner
- For best flavor, marinate the chicken for at least 2-3 hours, or even overnight in the refrigerator.
- Don’t skip the fried onions (birista); they add a crucial depth of flavor and sweetness to the curry.
- Adjust the green chilies and red chili powder to control the spice level according to your preference.
- Ensure the chicken is cooked on low heat after the initial browning to keep it tender and juicy.
