Crispy, juicy fried chicken pieces coated in a fiery blend of Hyderabadi spices. This popular appetizer is packed with flavor from yogurt, ginger, garlic, and fresh herbs, making it an irresistible snack or side dish.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
448cal
35gprotein
13gcarbs
29g
Ingredients
600 g Boneless Chicken Thigh (Cut into 1.5-inch bite-sized pieces)
0.5 cup Thick Curd (Whisked until smooth)
1.5 tbsp Ginger Garlic Paste
1.5 tsp Red Chili Powder (Adjust to your spice preference)
A tangy and flavorful lentil curry from Hyderabad, made with toor dal and tamarind. This classic comfort food has a beautifully soupy consistency and is perfect served with hot steamed rice.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Hyderabadi Fried Chicken, Khatti Dal and Steamed Basmati Rice
Crispy Hyderabadi Fried Chicken with tangy, gut-friendly Khatti Dal and fluffy rice. A protein-packed delight!
This hyderabadi dish is perfect for dinner. With 959.45 calories and 50.8g of protein per serving, it's a nutritious choice for your meal plan.
fat
Salt
(Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped)
1 tbsp Mint Leaves (Finely chopped)
3 tbsp Rice Flour
2 tbsp Corn Flour
2 cup Vegetable Oil (For deep frying)
10 pcs Curry Leaves (For garnish)
2 pcs Green Chili (Slit lengthwise, for garnish)
Instructions
1
Marinate the Chicken
In a large non-metallic bowl, combine the chicken pieces with thick curd, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, roasted cumin powder, lemon juice, salt, chopped coriander leaves, and mint leaves.
Mix thoroughly with your hands to ensure each piece of chicken is evenly coated in the marinade.
Cover the bowl and refrigerate for at least 1 hour. For best results and deeper flavor, marinate for 4 hours or overnight.
2
Coat the Chicken for Frying
Remove the marinated chicken from the refrigerator.
Sprinkle the rice flour and corn flour over the chicken.
Toss everything together until the chicken is lightly and evenly coated. The mixture should form a thick, pasty coating that clings to the chicken pieces.
3
Deep Fry the Chicken
Heat vegetable oil in a heavy-bottomed pan or kadai over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately (around 175°C / 350°F).
Carefully place the coated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches to maintain the oil temperature.
Fry for about 6-8 minutes, turning the pieces occasionally, until they are deep golden brown, crispy, and cooked through.
To check for doneness, ensure the internal temperature reaches 74°C (165°F) with a meat thermometer, or cut a piece open to see that it's no longer pink inside.
Using a slotted spoon, remove the fried chicken and place it on a wire rack to drain excess oil and maintain crispiness.
4
Garnish and Serve
Once all the chicken is fried, carefully add the curry leaves and slit green chilies to the same hot oil. Fry for about 30 seconds until they turn crisp and aromatic. Be cautious as they may splutter.
Remove the fried garnish with the slotted spoon and drain.
Garnish the fried chicken with the crispy curry leaves and green chilies.
Serve immediately while hot with a side of onion rings and lemon wedges.
4
Serving size: 1 cup
249cal
11gprotein
36gcarbs
8gfat
Ingredients
1 cup Toor Dal (Rinsed and soaked for 30 minutes)
4.5 cup Water (Divided for cooking and adjusting consistency)
0.5 tsp Turmeric Powder
1 medium Tomato (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
1.5 tbsp Tamarind Paste (Adjust to taste)
1 tsp Red Chilli Powder (Adjust to your spice preference)
1.25 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
4 cloves Garlic (Thinly sliced)
2 pcs Dried Red Chilli (Broken in half)
0.25 tsp Asafoetida (Also known as Hing)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the soaked and drained toor dal, 2.5 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Prepare the Dal Base
Once the pressure has released, open the cooker and use a whisk or an immersion blender to mash the dal until it is smooth and creamy.
Stir in the tamarind paste, chopped tomato, slit green chillies, red chilli powder, and salt.
Pour in the remaining 2 cups of water and mix everything well to combine.
3
Simmer the Dal
Place the dal back on the stove over medium heat and bring it to a gentle boil.
Reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. This allows the raw taste of the tamarind and tomatoes to cook off and the flavors to meld.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
The dal should have a thin, soupy consistency. Adjust with a little hot water if it becomes too thick.
4
Prepare the Tempering (Tadka)
While the dal is simmering, heat the ghee in a small pan (tadka pan) over medium heat.
Add the mustard seeds and wait for them to splutter.
Add the cumin seeds, broken dried red chillies, sliced garlic, and asafoetida. Sauté for 30-40 seconds until the garlic turns light golden brown. Be careful not to burn it.
Finally, add the curry leaves and let them sizzle and turn crisp, which takes about 10 seconds.
5
Combine and Serve
Carefully pour the hot, sizzling tempering over the simmering dal. It will splutter.
Immediately cover the pot with a lid for 1-2 minutes to trap the aroma of the tempering.
Uncover, stir gently, and garnish with freshly chopped coriander leaves.
