Hyderabadi Chicken Curry




  • Chicken with bone 500gms
  • Ginger Garlic paste 1,1tsp
  • yogurt 4tbsp
  • tomato paste 4tbsp
  • Fried Onions 4tbsp
  • Red chilli powder 1tsp
  • Coriander powder 1tsp
  • Cumin powder 1/2tsp
  • Turmeric Powder 1/2tsp
  • Garam Masala Powder 1/2tsp
  • salt to taste
  • Water as needed
  • For Baghar: Hand full of curry leaves, 4 to 6 green chillies, black cumin seeds1tsp
  • Cooking oil 1/4th cup


Mix in yogurt, brown onions, ginger garlic paste, tomato paste, all the dry spices. Mix all the ingredients until well combined and marinate for at least 30 minutes or overnight in fridge.

Heat oil in a wok and add curry leaves cumin seeds and green chillies, fry them on medium heat for a minute then add chicken, stir well and keep stirring on high heat for few minutes,after the mix starts to change its colour add around a cup or as needed hot water to make gravy.

Leave it on simmer for around 20 minutes or until chicken is fully cooked and oil comes on top.

Enjoy with Zeera rice,Naan or Roti. 🙂



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