Hyderabadi chicken curry with yogurt, mint and green chili: chicken cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 7 minutes.
Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the yogurt and mint.
4
Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 18 minutes.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Video: Hyderabadi Chicken Curry Recipe, Easy to make in your home, #AlYamaniCooking, @AlYamaniCooking, · on YouTube
Table.
🇮🇳 Indian
Kurnool Hyderabadi Chicken
Time
67 min
Serves
2
Level
Medium
Prep / cook
39 / 28 min
Ingredients
🍗 Chicken500 g, bone-in pieces
🧀 Yogurt1/4 cup
🧅 Onion2 medium, finely chopped
🍅 Tomato2 medium, chopped
🧄 Garlic4 cloves, minced
🫙 Ginger1 tbsp, grated
🌶️ Green Chili2
🌶️ Cumin Seeds1 tsp
🌶️ Coriander Powder1 tsp
🌶️ Turmeric Powder1/2 tsp
🫙 Vegetable Oil2 tbsp
🌶️ Red Chili Powder1 tsp
Optional
🌿 Mint Leaves2 tbsp
🌿 Fresh Cilantro2 tbsp, chopped
🍋 Lemon1/2, juiced
Steps
Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the yogurt and mint.
Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 18 minutes.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
