Hyderabadi Chicken Curry in Mealthy Multipot

Hyderabadi Chicken Curry is delicious curry from the region of Hyderabad. This curry goes well with roti and rice. You can call it as the base curry for the Hyderabadi chicken biryani. Yes, you can use this gravy and make Hyderabadi Chicken Dum Biryani.

Soon I will share Hyderabadi Chicken Dum Biryani too. As I am learning to use my new Mealthy Multipot, made this curry in MM.  You can prepare this recipe in both regular pressure cooker as well as in the kadai too. This is one of the simple and yet delicious curries which can be made in a jiffy. Marinate the chicken using the marinade and throw everything in the kadai and slow cook until the chicken is done. This recipe is that simple even the novice can do it without any hassle.

If you want to try this recipe in a pressure cooker:

• Marinate the chicken with specified ingredients mentioned below.
• Add the marinated chicken in the pressure cooker and cook for 3 whistles on medium flame.
• Once pressure releases open the lid and simmer it for the desired consistency.
• With these simple 3 steps, Hyderabadi chicken curry is ready.

If you want to try this recipe in a kadai:

• Marinate the chicken with specified ingredients mentioned below.
• Add the marinated chicken in the kadai and cook for 15-20 mins on low flame.
• Mix in between 2 to 3 times and simmer till it reaches the desired consistency.

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Now let us see how to prepare this recipe in MM.

Hyderabadi Chicken Curry in Mealthy Multipot

Print Recipe

Delicious Hyderabadi Chicken Curry.

• CourseMain Dish
• CuisineSouth Indian

Servings	Prep Time
3 people	15 min(excluding soaking time)

Cook Time

20 min

Servings Prep Time 3 people 15 min(excluding soaking time)

Cook Time 20 min

Hyderabadi Chicken Curry in Mealthy Multipot Print Recipe Delicious Hyderabadi Chicken Curry. CourseMain Dish CuisineSouth Indian Servings Prep Time 3 people 15 min(excluding soaking time) Cook Time 20 min Servings Prep Time 3 people 15 min(excluding soaking time) Cook Time 20 min

Ingredients

• 1/2 kg Chicken
• 2 Brown Onion
• 1/2 cup Yoghurt/Curd
• 1/4 cup Mint Leaves/Pudina finely chopped
• 1/4 cup Coriander Leaves/Kothamalli finely chopped
• 1/4 tsp Turmeric powder
• 2 tsp Kashmiri Red Chili Powder
• 1 tsp Chili powder regular
• 2 tsp Coriander powder
• 1 tsp Garam Masala Powder
• salt to taste
• 2 tsp Ghee
• 2 tsp oil

Servings: people

Instructions

1. Take 2 large size onion and slit lengthwise. Deep fry them in the oil till it turns crispy golden brown and set aside.
2. Take a bowl and place all the ingredients except oil and ghee. Mix all thoroughly. Let this marinate for a minimum of 2 hours or overnight.
3. Turn on SAUTE mode and when the indicator turns hot, pour oil and ghee. Then add marinated chicken pieces and saute for 3-4 mins until the chicken turns white. Add half to 1 cup of water and mix well. If required adjust salt.
4. Cancel SAUTE mode. Close the lid and seal the VENT to SEALING position. PRESSURE COOK for 8 mins and Natural Pressure Release(NPR).
5. Then turn the nob to VENTING POSITION. Open the lid. Mix well all.
6. If you want to adjust the consistency of the gravy, turn on SAUTE mode and saute for further 3-4 mins until the gravy is reduced to a semi-solid consistency.
7. Once done serve hot with roti or rice.

Recipe Notes

• You can even add oil and ghee in the marination itself, instead of adding it in the pot directly.
• Usually, Hyderabadi chicken curry is spicier. I added only limited chili powder as we prefer that way.
• You can even add 4 slit green chilies in the marination if you like the gravy to be spicier.
• Make sure to marinate the chicken at least for 2 hours.

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Delicious Hyderabadi Chicken Curry is ready to relish.

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