Hyderabadi Chicken Masala

Hyderabadi Chicken Masala

This mouth-watering chicken is cooked in succulent and rich spices masalas. The blended spicy ingredients release an atypical aromatic flavor to the chicken, resulting in a perfect and delicious ‘Hyderabadi Chicken Masala’ on your plate.


Chicken, large pieces- 1 kg

Cashew-Almond-Coconut paste

– Cashew nuts -10

– Almonds-10

– Coconut grated- 4-5 tbsp (35-40 gms)

For the Marination

– Turmeric powder- 1/4 tsp

– Red Chilli Powder- 2 tsp

– Kashmiri Chilli Powder – 4 tsp

– Coriander Powder- 2 tsp

– Garam Masala Powder- 1.5 tsp

– Ginger Garlic paste- 1 tbsp

– Fried onions – 3 medium ones (lightly crushed)

– Cashew-almond paste made earlier

– Whisked Curd/Yogurt- 1 cup (225-250 gms)

– Red colour- pinch

– Salt-2.5 tsp

Other Ingredients

Pepper Powder- 1/2 tsp

Green Chilli Sauce- 1 tsp

Red Chilli Sauce- 1 tbsp

Soy Sauce- 1 tsp

Tomato Ketchup- 1 tbsp

Coriander Leaves, chopped- 3 tbsp

Mint leaves, chopped- 2 tbsp

Green Chillies, cut & slit- 3

Garam Masala Powder- 1/4 tsp

Fresh Cream- 2 tbsp

Oil in which onion was fried- 5-6 tbsp


Slice the 3 medium onions and deep-fry in oil till golden. Remove from oil and allow to cool.

Grate the coconuts after removing the dark skin. You can also do that in a grinder after cutting the coconut into pieces. Make sure it is not too smooth.

For the Cashew-Almonds-Coconut paste, dry roast the cashew nuts & almonds on low heat for 23 mins. Shouldn’t become brown.

Now add the grated coconut, give a mix and stir and dry roast on low heat for 3 mins till the coconut starts becoming light brown. Remove & allow to cool.

Transfer these into a grinder and coarse grind it into a powder. Now add 1/2 cup water and grind it into a paste.

Now, take a flat bottom curry pan and arrange the chicken pieces in it.

Add all the ingredients for the marination (listed above), cover and set aside 90 mins to marinate

After marinating, place the pan with the chicken on high flame.

Cook the chicken on high to medium flame for 5 mins. Stir once or twice.

Cover and cook on low flame for 15 mins.

Remove lid and add pepper powder and all the sauces. Give a mix.

Now add the coriander leaves, mint leaves and the green chili. Give a mix.

Cover and cook on low flame for 10 mins.

Lastly, add the garam masala and fresh cream. Continue cooking for 2 minutes on low flame

Serve with naan or rice.

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