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Hyderabadi Chicken Masala

Hyderabadi Chicken Masala

by Nabeela Kauser
Aromatic Hyderabadi chicken cooked in a rich blend of spices and yogurt, creating tender, flavourful pieces that pair perfectly with rice or bread. This recipe balances heat, tang, and herbs for an authentic Indian experience.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 4
Calories 542 kcal

Ingredients

  • 1 kg Chicken bone-in, skin removed
  • 100 ml Oil vegetable or mustard
  • 2 Onions thinly sliced
  • 3 Tomatoes chopped
  • 10 g Ginger grated
  • 10 g Garlic grated
  • 2 tsp Chilli Powder adjust to taste
  • 1 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 1 tsp Garam Masala
  • 150 ml Yogurt whisked
  • 10 g Fresh Coriander chopped
  • 5 g Mint Leaves chopped
  • 1 Lemon juiced
  • 200 ml Water
  • Salt adjust to taste

Instructions

  • Heat the oil in a deep pan over medium heat until hot.
  • Add sliced onions and cook until golden brown, about 8–10 minutes.
  • Stir in grated ginger and garlic, cooking for 2 minutes until aromatic.
  • Add chopped tomatoes, red chilli powder, turmeric, coriander powder, and salt. Cook until tomatoes soften.
  • Add chicken and coat well with the spice mixture. Cook for 5 minutes.
  • Gradually add whisked yogurt, stirring continuously. Pour in water, cover, and simmer for 25–30 minutes until chicken is tender.
  • Stir in garam masala, chopped coriander, mint leaves, and lemon juice. Cook for 2 more minutes.
  • Serve hot with rice, naan, or roti.

Nutrition

Calories: 542kcalCarbohydrates: 13gProtein: 28gFat: 43gSaturated Fat: 7gTrans Fat: 0.2gCholesterol: 92mgSodium: 124mgPotassium: 656mgFibre: 3gSugar: 6gVitamin A: 1457IUVitamin C: 21mgVitamin D: 0.2µgCalcium: 93mgIron: 2mg
Keyword Chicken, Curry, Food, Hyderabadi, Masala, Recipe, Spicy
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