Super Easy Hyderabadi Chicken | Hyderabadi Chicken Curry Recipe | The Bombay Chef - Varun Inamdar

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.

Start by marinating the chicken with yogurt.

Add blanched almond paste, coconut milk, ginger garlic paste, and green chili paste to the yogurt.

Incorporate roasted cumin powder, turmeric powder, red chili powder, garam masala, and crushed coriander seeds into the mixture.

Add strands of saffron and crushed fried onions to the marinade.

Mix in freshly squeezed lemon juice, chopped coriander leaves, chopped mint leaves, and green chilies.

Add freshly crushed black pepper, vegetable oil, ghee, and salt to the marinade.

Whisk all the ingredients together until well combined.

Add washed and cleaned chicken legs to the marinade and ensure they are well coated.

Cover the bowl and let the chicken marinate for a minimum of 2 hours, preferably overnight.

After marination, transfer the marinated chicken to a high-sided pan and scrape all the marinade into the pan.

Cover the pan and cook on high flame for the first 5 minutes.

Lower the flame and cook for an additional 35 minutes.

After 40 minutes, let the chicken rest undisturbed for 5 minutes to allow the oil to float and settle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens