Spice Lounge Kitchen | Chef's Special : Hyderabadi Chicken Curry - Spice Lounge Kitchen
31st March 2016

Chef’s Special : Hyderabadi Chicken Curry

Hyderabadi Chicken Curry,
Come and try our chef special of this week!!!
For Marination
Chicken – ½ kg or 1 baby chicken, medium pieces with or without skin
Yogurt/curd – 1/3 cup
Salt – a little
Red chilli powder – 1/2 tsp
For Spice powder
Whole spices – Green cardamom 2 pieces, Cinnamon -1” piece, Cloves – 4
Cumin – ½ tsp
Coriander seeds- 11/2 tsp
Black pepper-½ tsp
Oil- ½ tsp
For spice paste
Dry chillies – 6 as per your heat tolerance (soak in warm water for 10 minutes)
Ginger – 1” piece
Garlic – 6-7 fat cloves
Poppyseeds – 2 tsps
For the curry base
Onion – 2 big onions (light pink)
Tomato – 1 large, chopped fine
Chili powder: 1 tsp
Whole garam masala: 2 cloves, 5-6 peppercorns, little mace and ½” piece cinnamon
Red food color/ Kashmiri chilli powder – 1/2 tsp
Oil: 4-5 tbsp


Wash chicken in cold running water for 2 minutes and drain the excess water. Add the yogurt, pinch of salt and the chili powder. Mix well, cover and set aside.
Take a kadhai or a pan and heat ½ tsp oil. Roast all the spices under spice powder on low heat for 2 minutes. Switch off flame and let it cool, later grind to a fine powder. Grind all the ingredients under spice paste and set aside.

Heat the rest of the oil in a big wok or kadhai. Add the whole spice powder and you will see it release more flavour, on medium flame add the sliced onions, pinch of salt and wait for it to turn golden brown for 3 minutes

Now add the ground paste, turmeric powder, kashmiri chili if using and cook it util the raw smell is gone and oil start to appear on sides. Add cut tomato and cover let it get cooked for another 4-5 minutes till tomato is mushed up and again oil comes on the surface.
Add the chicken along with the marinade, cook it on medium flame by stirring and covering for another 10-12 minutes, the oil should separate on top. Now add 1 cup water and mix well and cook further until you have reached the desired consistency.

If you love your curry to be think simmer for 5 additional minutes. Serve hot with rice. This curry is finger-licking good