Mouthwatering Hyderabadi Chicken Curry Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

coconut

🥗Healthier: almond flour

💰Cheaper: shredded coconut

Almond flour is lower in carbs and adds a nutty flavor.

In a bowl, mix red chili powder, turmeric, cumin, black pepper, garam masala, coriander powder, salt, garlic paste, ginger paste, yogurt, chopped coriander, and mint. Add the chicken pieces and coat them well. Let it marinate for at least 30 minutes (longer if possible for deeper flavor).

Heat oil in a pan over medium heat. Add sliced onions, cinnamon stick, and cardamom pods. Fry until onions turn golden brown.

Add the marinated chicken to the pan and mix well with the onions. Rinse the marination bowl with ¼ cup water and pour it into the pan. Cook on high heat for 5 minutes.

Cover and cook over medium heat for 20 minutes, stirring occasionally. Then, add coconut milk and green chilies. Reduce the heat to low and let it simmer for another 10 minutes.

If the oil hasn’t separated, add 3-4 tbsp water and cook on low heat for 5 more minutes. Adjust seasoning as needed.

Sprinkle with chopped coriander and mint. Serve hot with naan, roti, or steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens