Hyderabadi green chicken curry is a popular dish from the region of Hyderabad. This Chicken is made up of green chilies, green herbs, and spices as the main ingredient. One of the most important ingredients apart from the above in this recipe is brown onion.
Hyderabad dishes are spicier than those from other regions. As this dish suggests, the curry’s color is green. The color is green from green chilies, mint, and coriander leaves. Also, said this curry is served at weddings too.
As Hyderabadi curry is very spicy, I added eight green chilies. You can reduce it according to your taste. Marinate chicken for at least half an hour. It can be marinated overnight too. Slit 2 onions lengthwise. I air-fried it in an air fryer for 12-15 mins at 140 degrees C. Between 3 to 4 times, shake the basket. For me, it took 12 mins. Depending on the air fryer, time may vary. If you don’t have an air fryer, deep fry a slit onion in the oil until it turns golden brown and crisp. Now let us see how to prepare this recipe.
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- 500 gms Chicken
- 1 tsp Ginger Garlic Paste
- 1/4 tsp Turmeric powder
- 1/2 tsp Pepper powder
- 1/2 tsp Roasted Cumin Powder
- 1 tsp Coriander powder
- 1/4 tsp Cardamom powder
- 1/2 Lemon juice
- 1/4 cup Yogurt
- 1 tbsp Ghee
- 3 tbsp oil
- salt to taste
- 1 Bay Leaf
- 3 Clove/Lavangam
- 1 inch Cinnamon stick/Pattai
- 2 Brown Onion
- 5 Cashews
- 5 Almonds
- 1 handful Coriander Leaves/Kothamalli tightly packed
- 1 handful Mint Leaves/Pudina tightly packed
- 8 Green chillies
- Slit 2 onions lengthwise. I air-fried it in an air fryer for 12-15 mins at 140 degrees C. Between 3 to 4 times, shake the basket. For me, it took 12 mins. Depending on the air fryer, time may vary.
- Place all the ingredients under "To grind" in a mixer jar. Add little water and grind it to a smooth paste.
- In a bowl, add chicken, turmeric powder, ginger garlic paste, cumin powder, pepper powder, coriander powder, cardamom powder, lemon juice, yogurt, 1 tbsp oil, and salt to taste. Mix all thoroughly. Let this marinate for at least half an hour.
- In a pan, add the remaining 2 tbsp oil and ghee. Once oil and ghee get heated, add bay leaf, cloves, and cinnamon stick and let it crackle. Then add marinated chicken and saute until chicken turns white.
- Then close the lid and cook for 10-15 mins; in between, mix twice. Add little water and adjust the consistency if the gravy is very thick.
- Once the gravy reaches the desired consistency, switch off the flame. Serve hot with roti, chapathi, naan, or bread of your choice.
- Hyderabadi curry is very spicy, so I added eight green chilies. You can reduce it according to your taste.
- Marinate chicken for at least half an hour. It can be marinated overnight too.
- Slit 2 onions lengthwise. I air-fried it in an air fryer for 12-15 mins at 140 degrees C. Between 3 to 4 times, shake the basket. For me, it took 12 mins. Depending on the air fryer, time may vary.
- If you don't have an air fryer, deep fry a slit onion in the oil until it turns golden brown and crisp.
Delicious Hyderabadi green chicken curry is ready to relish.
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