Hyderabadi Chicken Masala

I had some guests over for dinner and wanted to make a chicken curry, but wanted to try something different from the usual masala base I use...For me, its generally the coconut based masala or the onion-tomato based one...

I googled for a Hyderabadi style of making chicken curry and guess what...I found this recipe on a matrimonial site !!
It sounded very different from the usual masalas I use, so decided to go ahead with this one..I am not sure how authentic this recipe is, but it tasted really nice...



The taste was different, I really liked the taste of the ground coriander seeds in this and it tasted way better the next day...

Here's the source of this recipe. I didn't make too many changes, just skipped the ghee and modified the method slightly...

What you need

1 kg chicken
1 cup beaten curd
4 medium sized onions
1 tsp garam masala
10 red chillies
2 tsp cumin seeds
4 tsp coriander seeds
2 tsp ginger garlic paste
1/2 tsp turmeric powder
salt to taste

What you do with it

Chop three of the onions really fine. Heat a tsp of oil and fry these on a low flame till they turn brown
Grind together the red chillies, one onion, turmeric, cumin and coriander seeds into a thick paste
Best the curd well and add the fried onions, salt, ginger garlic paste to it
Clean the chicken and cut into large pieces
Marinate the chicken with the yoghurt paste for about 20 mins
Heat oil in large pan and add the ground masala. Fry till the raw smell goes away and the paste turns to a reddish brown colour
Add the chicken and fry for 3-4 mins
Add 1 cup water and the garam masala
Cover and cook till done
Garnish with coriander leaves and serve hot with steamed basmati rice