Hyderabadi Chicken Curry Recipe (English Subtitles) హైదరాబాది చికెన్ కర్రీ

Hyderabadi Chicken Curry Recipe


  1. Chicken-1/4 kg
  2. Onions-1
  3. Sliced green chili(lengthwise)-4
  4. Tomato -2
  5. Ginger garlic paste – 1 tea spoons
  6. Black pepper powder – 1 tea spoon
  7. Coriander leaves -1 bunch
  8. Curry leaves-little
  9. Red chili powder – 1 table spoons
  10. Salt – as per taste
  11. Turmeric – ¼ teaspoon
  12. Garam  masala –1 table spoon
  13. Cumin powder -1 tea spoon
  14. Coriander powder -1 tea spoon
  15. Lemon – half
  16. Cashew – 2 table spoons
  17. Oil -2 table spoons 

Preparation method 

  1. Cut and onion into four pieces and grind them into coarse paste.
  2. Add water if required.
  3. Collect this onion paste into bowl
  4. Cut the Tomatoes in to four cubes and grind them into smooth paste.
  5. These pasted tomatoes are called tomato puree.
  6.  Collect this tomatoes paste into bowl.
  7. Now grind cashews in the grinding jar by adding required quantity of water.
  8. Collect this cashew paste into bowl.
  9. Squeeze lemon juice into bowl without seeds.
  10. Now switch on stove and place frying pan.
  11. Add 2 table spoons of oil
  12.  Now add coarse onion paste.
  13. Fry in the pan till it becomes soft.
  14. The onions will turn soft quickly when you add paste in the oil instead of pieces.
  15. Add sliced green chilis and mix them well.
  16. Boil them in low flame by closing the lid  so that onions cook well.
  17. Open the lid and stir them well.
  18. Now add ¼ kg of chicken and mix well.
  19. Close the lid and cook for two minutes.
  20. Now add salt as per taste and add a pinch of turmeric.
  21. Stir fry so that entire mixture blends well.
  22. Now add two table spoons of Ginger garlic paste.
  23. Mix the mixture well so that Ginger garlic paste blends with chicken.
  24. Close the lid and cook it for 5 minutes.
  25. When you open the lid,  you will see water along the chicken.
  26. Now add tomato puree and mix will.
  27. Cook for 5 minutes with closed lid
  28.  When you open the lid, you will see the water gets evaporated and gravy is thick.
  29. Now add 1 table spoon of red chili powder
  30.  Add one glass of water and mix well.
  31. Cook for 2 minutes with closed lid.
  32. Open the lid and stir well.
  33. Add 1 table spoon of coriander powder, ½ tea spoon cumin powders and ½ tea spoon of black pepper.
  34. Mix the mixture well so that  all ingredients blends with chicken.
  35. Cook for 3 minutes
  36. Now add cashew paste to the chicken mixture and mix well.
  37. You can add left over cashew paste to the chicken curry by adding little water in the bowl.
  38. Now add squeezed lemon juice to the chicken curry and mix well.
  39. Cook for 3 minutes
  40.  Now add coriander leaves and curry leaves and mix well.
  41. Now add one table spoon of garam masala powder and mix well
  42. Now cook for one minute.
  43. When you open the lid, you will observe that oil gets separated from the curry.

            Now chicken curry is ready to serve


  1. if we want to prepare 1 kg chicken should we multiply the quantity of ingredients to 4? like if 1 tablespoon salt needed for 1/4 kg meants we should add 4 tablespoons for 1 kg? and in same way 4 tamatoes for 1/4 kg means 16 tomatoes for 1kg may be more i think.

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