Simple Hyderabad Curried Chicken
Elevate your weeknight dinners with this mouthwatering Simple Hyderabad Curried Chicken recipe, a hallmark of traditional Indian cooking made delightfully easy! Tender pieces of chicken are marinated in creamy yogurt and bold spices for a flavor-packed dish that’s both comforting and aromatic. This one-pan curry combines fragrant whole spices like cinnamon, cardamom, and cloves with a savory onion-tomato base, creating a rich and satisfying gravy. Perfectly spiced with a blend of turmeric, garam masala, and red chili powder, and finished with fresh coriander, it’s a versatile dish that pairs beautifully with fluffy basmati rice or warm naan. Ready in under an hour, this simple yet authentic recipe brings the flavors of Hyderabad to your table with minimal effort—ideal for family dinners or casual entertaining!
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 100 grams Yogurt
- 2 medium Onion (finely sliced)
- 2 medium Tomato (finely chopped)
- 2 teaspoons Ginger-Garlic Paste
- 0.5 teaspoons Turmeric Powder
- 1 teaspoons Red Chili Powder
- 1 teaspoons Coriander Powder
- 1 teaspoons Garam Masala
- 2 pieces Green Chili (slit)
- 2 tablespoons Oil
- 1 teaspoons Cumin Seeds
- 1 piece Bay Leaf
- 1 inch Cinnamon Stick
- 2 pieces Cardamom Pods
- 2 pieces Cloves
- 2 tablespoons Fresh Coriander Leaves (chopped)
- 1 teaspoons Salt
- 100 ml Water
Instructions
In a bowl, marinate the chicken with yogurt, turmeric powder, red chili powder, and salt. Let it rest for 30 minutes if time permits.
Heat oil in a large pan or wok over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for 1 minute until aromatic.
Add sliced onions and cook until golden brown, stirring occasionally to prevent burning, about 8-10 minutes.
Stir in ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and the oil begins to separate, about 5-7 minutes.
Stir in coriander powder, garam masala, and slit green chilies. Cook for another minute.
Add the marinated chicken and mix well with the masala. Cook on medium heat for 5 minutes, stirring occasionally.
Pour in water, cover the pan, and let the chicken simmer for 20-25 minutes or until fully cooked and tender.
Uncover, adjust salt as needed, and let the curry simmer for an additional 5 minutes to thicken slightly.
Garnish with freshly chopped coriander leaves and serve hot with rice or naan.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 31.6 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 490 mg | 38% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3347 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
