Spicy Hyderabadi Chicken Fry
Spicy Hyderabadi Chicken Fry
Ingredients
- 500 g chicken
- 3 fried onions, thinly sliced & fried
- 1 teaspoon fennel powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon chicken masala
- 3 tablespoons curd
- 1 teaspoon red chilli powder
- 2 green chillies, slit
- 4–5 curry leaves
- 1 inch stick cinnamon
- 2 pods cardamom
- 5 cloves
- 1 teaspoon black pepper powder
- 2 1/2 tablespoons ginger-garlic paste
- 1 teaspoon salt, adjust to taste
- 3 tablespoons oil
- as needed coriander leaves, for garnish
Instructions
- 1
Add the 500 g chicken pieces to a mixing bowl.
⏱️ 1 min
- 2
To the chicken, add 1 teaspoon fennel powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon chicken masala, 1 teaspoon red chilli powder, and 1 teaspoon black pepper powder.
⏱️ 2 min
- 3
Add 3 tablespoons curd and 2 1/2 tablespoons ginger-garlic paste to the bowl.
⏱️ 1 min
- 4
Mix all the ingredients thoroughly with a spoon or spatula until the chicken is well coated with the masalas and pastes.
⏱️ 3 min - 5
Add 1 teaspoon salt (adjust to taste) and the fried onions from 3 thinly sliced and fried onions to the chicken mixture.
⏱️ 1 min
- 6
Mix everything again until all ingredients are well combined and the fried onions are evenly distributed.
⏱️ 2 min
- 7
Marinate the chicken mixture for 20 minutes. This is a passive time step.
⏱️ 20 min
- 8
Heat 3 tablespoons oil in a pan over medium heat.
⏱️ 2 min
- 9
Add 2 cardamom pods, 1-inch cinnamon stick, 5 cloves, 4–5 curry leaves, and 2 slit green chillies to the hot oil. Sauté until aromatic, about 1-2 minutes.
⏱️ 2 min
- 10
Add the marinated chicken mixture to the pan.
⏱️ 1 min
- 11
Cook on medium flame, stirring occasionally, until the chicken starts to brown and the masalas are fragrant, about 10-12 minutes.
⏱️ 12 min
- 12
Add a little water or any excess marinade liquid from the bowl where the chicken was marinated to the pan. This helps in cooking the chicken thoroughly and creating a rich gravy.
⏱️ 1 min
- 13
Continue to cook until the chicken is tender and the masala coats well, and most of the liquid has evaporated, about 8-10 minutes.
⏱️ 10 min
- 14
Garnish generously with fresh coriander leaves.
⏱️ 1 min
- 15
Serve hot with roti, naan, or rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Hyderabadi Chicken Fry
- 500 g chicken
- 3 fried onions, thinly sliced & fried
- 1 teaspoon fennel powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon chicken masala
- 3 tablespoons curd
- 1 teaspoon red chilli powder
- 2 green chillies, slit
- 4–5 curry leaves
- 1 inch stick cinnamon
- 2 pods cardamom
- 5 cloves
- 1 teaspoon black pepper powder
- 2 1/2 tablespoons ginger-garlic paste
- 1 teaspoon salt, adjust to taste
- 3 tablespoons oil
- as needed coriander leaves, for garnish
Instructions
- 1
Add the 500 g chicken pieces to a mixing bowl.
⏱️ 1 min - 2
To the chicken, add 1 teaspoon fennel powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon chicken masala, 1 teaspoon red chilli powder, and 1 teaspoon black pepper powder.
⏱️ 2 min - 3
Add 3 tablespoons curd and 2 1/2 tablespoons ginger-garlic paste to the bowl.
⏱️ 1 min - 4
Mix all the ingredients thoroughly with a spoon or spatula until the chicken is well coated with the masalas and pastes.
⏱️ 3 min - 5
Add 1 teaspoon salt (adjust to taste) and the fried onions from 3 thinly sliced and fried onions to the chicken mixture.
⏱️ 1 min - 6
Mix everything again until all ingredients are well combined and the fried onions are evenly distributed.
⏱️ 2 min - 7
Marinate the chicken mixture for 20 minutes. This is a passive time step.
⏱️ 20 min - 8
Heat 3 tablespoons oil in a pan over medium heat.
⏱️ 2 min - 9
Add 2 cardamom pods, 1-inch cinnamon stick, 5 cloves, 4–5 curry leaves, and 2 slit green chillies to the hot oil. Sauté until aromatic, about 1-2 minutes.
⏱️ 2 min - 10
Add the marinated chicken mixture to the pan.
⏱️ 1 min - 11
Cook on medium flame, stirring occasionally, until the chicken starts to brown and the masalas are fragrant, about 10-12 minutes.
⏱️ 12 min - 12
Add a little water or any excess marinade liquid from the bowl where the chicken was marinated to the pan. This helps in cooking the chicken thoroughly and creating a rich gravy.
⏱️ 1 min - 13
Continue to cook until the chicken is tender and the masala coats well, and most of the liquid has evaporated, about 8-10 minutes.
⏱️ 10 min - 14
Garnish generously with fresh coriander leaves.
⏱️ 1 min - 15
Serve hot with roti, naan, or rice.
⏱️ 1 min