Make a restaurant-style Hyderabadi Chicken

Hyderabadi chicken rich in juicy, soft and spices is the choice of every chicken lover. But when it comes to making it at home, it does not get a restaurant taste. Its specialty is the use of fresh spices and marrying properly. If you also want to make a Hyderabadi chicken like a restaurant at home, then this special recipe is for you.

Hyderabadi Chicken Spice Materials

• 1 teaspoon cumin
• 1 teaspoon fennel
• 1 teaspoon pepper
• 1 teaspoon coriander seeds
• 8-10 cloves
• 2 Javitri
• 1 Star Anise (Starfool)
• 2-3 cinnamon stick
• 2 big black cardamom
• 8-10 green cardamom
• 4 Dry Kashmiri Red Chili

Materials required for Hyderabadi Chicken

• Fresh Fresh Masala
• 3-4 chopped lacked onions
• 2 teaspoon ginger-garlic paste
• 1 cup thick yogurt
• 1 cup fried onion
• Finely chopped coriander
• 1 teaspoon salt
• 1 lid white vinegar
• 2 cinnamon stick
• 1 big cardamom
• 2 Javitri
• 4-5 green cardamom
• 6-7 pepper
• 2-3 teaspoons Kashmiri Red Chili Powder
• 1/2 teaspoon turmeric powder
• 4-5 tomato puree

Method of preparing Hyderabadi Chicken Masala

1. Add fennel, coriander, black pepper, cloves, large cardamom, small cardamom, javitri, starphool and dry red chili to the pan.
2. Grind roasted spices in a grinder and make powder.

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Chicken method

1. Take chicken in a large pot and add fresh masala prepared to it.
2. Now add curd, ginger-garlic paste, fried onion, salt and vinegar.
3. Add finely chopped coriander over above and mix well and marinate in the fridge overnight.

Method of making Hyderabadi Chicken

1. Heat the oil in the pan and add cinnamon, cardamom, black pepper and chopped onion and fry it well.
2. When the onion is golden, add Kashmiri red chili and turmeric powder and then add the marinated chicken and mix well.
3. Fry the chicken lightly and add some water to it and let it cook on low flame.
4. When the chicken is cooked, add tomato puree to it and then cook on low flame for 5-10 minutes.
5. When the gravy becomes thick and the chicken is completely cooked, add green chili and green coriander over the top.
6. Turn off the gas and leave the chicken covered for 30 minutes so that the spices sit well.

Serving tips

Serve hot-hot Hyderabadi chicken with naan, paratha or biryani and take a restaurant-like taste at home!