Hyderabadi Chicken Curry is a favorite in our household. This is my mom in law's recipe. It is a mildly spiced chicken curry sure to impress your guests.
- Cuisine South Indian
- Course Main Course
- Serves 25
- Method Stovetop
- Difficulty Hard
- Cook Time 2 hour(s)
1. Clean and wash the chicken. You can use chicken with bones as well. Marinate the chicken with juice of 2 lemons, ginger garlic paste and salt.
2. Add 1 teaspoon turmeric, mix well. Set aside to marinate for at least 25 minutes. Remove all the dry masala and dry fruits, ahead of time and keep it ready for the next step.
3. Heat 1/4 cup of the oil. Add the red chilies first, saute for a few minutes, then remove and keep aside. Next fry and keep aside the pepper corn, black cardamon, cinnamon, mace, nutmeg, and cloves.
4. Next saute the coriander seeds and fennel seeds. Fry the cashews next till they begin to turn brown.
5. Fry the almonds as well. Remove and set everything aside to cool.
6. Once cool, transfer the dry masala and dry fruits mixture into a mixer with minimal water. Grind them into a smooth paste. Set aside. In the same frying pan, add garlic and ginger and fry till cooked.
7. Next add the onion and cook till translucent. Next add the coconut with 1 teaspoon turmeric. Fry the entire mixture till you get fried black brown marks on the coconut and onions. Let the mixture cool.
8. Grind into a fine paste with adequate amount of water and set aside. Heat the remaining oil in a large pan. Add the finely chopped onions. Cook till they begin to brown.
9. Lower the flame and add the beaten curd. At this point, keep stirring the mixture continuously until oil begins to float on top of the curd. You can increase the flame to medium high for this process.
10. Add the dry masala and dry fruit paste. Add the chicken next. Mix well, cover and cook till the chicken is done.
11. Once the chicken is cooked, add the onion coconut paste. Cover and cook till the mixture comes to a boil. Garnish with coriander leaves. Enjoy hot with naan or roti.