Go Back
Hyderabadi chicken curry

Hyderabadi Chicken Curry

Hyderabadi chicken curry is a delicious chicken curry recipe from Hyderabadi cuisine. In this Hyderabadi chicken recipe, the chicken is cooked in a rich, spicy and aromatic gravy flavoured with garam masala, coconut and a good amount of heat with chillis.
4.58 from 7 votes
Print Pin
Course: curry
Cuisine: indian cuisine, south indian
Keyword: Chicken
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Calories: 240kcal
Author: Rekha Kakkar


  • 300 g Chicken
  • 2 tablespoon peanuts Roasted and skinned
  • 4 tablespoon Coconut dessicated
  • 3-4 red chillies dried whole
  • ¼ cup Onion chopped
  • 2 tablespoon Peanut oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander powder
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon green chillis chopped
  • 15-20 curry leaves
  • 2 green chilli
  • ½   teaspoon Turmeric powder
  • 1 tamarind lemon paste ball size
  • Salt to taste
  • 1 teaspoon Kashmiri red chilli powder
  • ½ teaspoon garam masala powder
  • coriander leaves for garnish


  • Grind together, desiccated coconut, Peanuts and whole red chillis and make a coarse powder.
  • Now heat oil in a pan and crackle cumin seeds, add chopped onions and cook for 2 minutes.
  • After onion turn slightly pink, add slit green chillis.
  • Saute them for 2 more minutes and add curry leaves, cook for a minute and add ginger garlic paste.
  • Cook again for a minute on low heat and add turmeric powder, salt, red chilli powder, black pepper powder and coriander powder.
  • Cook for one minute and add coarsely ground peanuts and coconut powder.
  • Cook all of these on low heat for 1 minute and add few tablespoon of water to make think masala.
  • Add chicken pieces and coat them evenly with masala.
  • Add tamarind paste and garam masala powder.
  • Fry them for 5 minutes while covered and add 1 cup water.
  • Cover and simmer for 5-6 minutes till chicken is fully cooked.


Calories: 240kcal