Скачать или смотреть Authentic Hyderabadi Chicken Masala Recipe | Hyderabadi Chicken Masala | Authentic Indian Dish

Craving something spicy, aromatic, and absolutely mouthwatering? 🍗✨ Learn how to make the iconic Hyderabadi Chicken Masala, a rich and flavorful dish that's perfect for any occasion! This authentic recipe features tender chicken cooked in a creamy, spiced gravy loaded with traditional Indian flavors.


Ingredients
For the Marinade:
Chicken (bone-in or boneless) – 1 kg, cleaned and cut into medium pieces
Yogurt – 1 cup
Turmeric powder – 1/2 tsp
Red chili powder – 1 tbsp
Ginger-garlic paste – 2 tbsp
Lemon juice – 2 tbsp
Salt – as needed
For the Masala Paste:
Onions – 3 large, thinly sliced
Tomatoes – 2 medium, finely chopped
Green chilies – 3-4, slit
Ginger – 1-inch piece
Garlic – 5-6 cloves
Cashews – 10-12, soaked in water
Poppy seeds (optional) – 1 tbsp
Fresh coriander leaves – 1/4 cup
Fresh mint leaves – 1/4 cup
Spices:
Bay leaf – 1
Cloves – 3-4
Green cardamom – 3
Cinnamon stick – 1-inch piece
Star anise – 1
Black peppercorns – 1 tsp
Cumin seeds – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – 1 tsp

For Cooking:
Oil – 4-5 tbsp (or ghee for richer flavor)
Water – as needed
Fresh cream (optional) – 2 tbsp

Preparation
1. Marinate the Chicken:
In a large bowl, mix yogurt, turmeric powder, red chili powder, ginger-garlic paste, lemon juice, and salt.
Add the cleaned chicken pieces to the marinade and coat well. Cover and refrigerate for at least 1 hour (or overnight for best results).
2. Prepare the Masala Paste:
Heat 2 tbsp of oil in a pan and fry the sliced onions until golden brown. Remove and set aside.
In the same pan, sauté the ginger, garlic, and soaked cashews until lightly golden.
Blend the fried onions, sautéed mixture, and fresh coriander and mint leaves into a smooth paste using a little water.
Cooking the Hyderabadi Chicken Masala
Heat Oil and Temper Spices:
In a heavy-bottomed pan, heat 3 tbsp of oil. Add bay leaf, cloves, cardamom, cinnamon, star anise, black peppercorns, and cumin seeds. Sauté until aromatic.

Cook the Masala:
Add the prepared masala paste and fry on medium heat for 4-5 minutes until the oil separates.

Add Tomatoes and Spices:
Add the chopped tomatoes, coriander powder, and a pinch of salt. Cook until the tomatoes are soft and blended with the masala.

Add Marinated Chicken:
Add the marinated chicken to the masala. Mix well and cook on medium heat for 10 minutes, stirring occasionally.

Simmer and Cook:
Add 1-2 cups of water, depending on the consistency you prefer. Cover the pan and let the chicken simmer for 20-25 minutes, stirring occasionally, until fully cooked and tender.

Finish with Garam Masala and Cream:
Sprinkle garam masala powder and mix well. Add fresh cream for a richer texture (optional).