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Hyderabadi Chicken Masala

Course Chicken
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Rafeeda

Ingredients

  • For marination:
  • 1 kg chicken cleaned and cut into meduim peices
  • 1 tsp Kashmiri chilli powder
  • 1 tsp turmeric powder
  • 1 tbsp yogurt
  • Salt to taste
  • 1 tsp oil
  • For grinding:
  • 1/2 cup grated coconut
  • 2 tbsp cashew nuts
  • 2 cloves
  • 4 cardamoms
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 small pc star anise
  • For masala:
  • 1 tbsp ghee
  • 1 large onion sliced
  • 1 tbsp ginger garlic paste
  • 1 tbsp coriander powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp garam masala powder
  • 1 large tomato pureed
  • 1 tsp sugar
  • Salt to taste
  • 1/4 cup thin coconut milk
  • 4 tbsp chopped coriander leaves

Instructions

  • Combine the chicken with all the marination ingredients and coat well. Set aside for at least 30 minutes.
  • Grind all ingredients under "for grinding" into a coarse paste.
  • In a saucepan, heat ghee. Saute the onions till golden brown.
  • Add in the ginger garlic paste and saute for a minute.
  • Add in the ground paste along with coriander and chilli powders and saute for another five minutes.
  • Now add in the chicken, garam masala, tomato puree, sugar and salt and cook on closed lid till the chicken gets cooked. Stir occasionally to ensure that the masala doesn't stick to the bottom.
  • When the chicken is almost done, add in the coconut milk and cook for a further five minutes.
  • Adjust salt, switch off. Sprinkle the coriander leaves.
  • Serve hot with chapathis or rice.