Can I make this with boneless chicken?

Yes, boneless thighs work well. Reduce the simmer time and watch closely so the chicken stays tender and doesn't dry out.

How do I know the masala is cooked properly?

The tomatoes should be fully soft, the mixture should look glossy, and later the gravy should thicken enough to coat the chicken.

Can I make Hyderabadi Chicken Masala ahead?

Yes, it reheats very well and often tastes better the next day as the onion, spice, and herb flavors meld further.

What should I serve with this curry?

It pairs especially well with steamed rice, jeera rice, roti, or naan because the thick gravy clings nicely to all of them.

How long can I store leftovers?

Cool the curry fully, refrigerate it in a covered container, and use it within a couple of days for the best taste and texture.

Home / Recipes / hyderabadi / Hyderabadi Chicken Masala

hyderabadiMediumnon vegetariangluten freenut freelow carb

Hyderabadi Chicken Masala

RATING

4.6/5(175)

TASTE SCORE

9/10

A rich, home-style chicken curry from Hyderabad with browned onions, warm whole spices, yogurt, and a deep masala base. It cooks into a thick, clingy gravy that tastes especially good with rice or roti.

PREP

20m

COOK

40m

SERVES

1 KATORI

395 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prep the chicken and masala ingredients.
1.Wash the chicken pieces and drain well.
2.Slice the onions thinly and chop the tomatoes.
3.Slit the green chilies and chop the coriander leaves and mint.
4.Whisk the yogurt until smooth.
TIPKeep the onions evenly sliced so they brown at the same pace.
saute · ~11 min
Brown the onions with whole spices.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, cinnamon, cardamom, and cloves; cook until fragrant (30 seconds).
3.Add the sliced onions and cook until deep golden brown (8-10 minutes).
TIPUse medium heat and stir often so the onions caramelize without burning.
saute · ~7 min
Cook the ginger-garlic paste and tomatoes.
1.Add the ginger-garlic paste and green chilies.
2.Cook until the raw smell fades (1 minute).
3.Add the tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder.
4.Cook until the tomatoes soften and the masala looks glossy (5-6 minutes).
mix · ~5 min
Coat the chicken in the masala.
Add the chicken and salt. Mix well so every piece is coated in the onion-tomato masala, then cook over medium heat for 4 to 5 minutes, stirring often.
mix · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously so it blends smoothly into the masala without splitting.
TIPLow heat helps the yogurt stay creamy and keeps the gravy from curdling.
simmer · ~20 min
Simmer the chicken until tender.
Pour in the hot water, cover, and cook on low heat until the chicken is tender and the gravy thickens, about 20 minutes. Stir once or twice during cooking.
garnish · ~2 min
Finish with herbs, garam masala, and lemon juice.
Stir in the garam masala, coriander leaves, mint, and lemon juice. Cook uncovered for 2 minutes so the flavors come together.
serve
Serve the Hyderabadi Chicken Masala hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the onions to a deep golden color, not just soft; that stage gives this curry its signature depth and thick gravy.
2
Drain the washed chicken well before adding it, or the masala will loosen too early and the onions won't cling properly.
3
Add the whisked yogurt in small additions over low heat to prevent splitting and keep the gravy smooth.
4
If the masala starts catching while the tomatoes cook, splash in a spoonful of hot water instead of extra oil.
5
Bone-in pieces work best here because they stay juicy during the covered simmer and enrich the gravy.
6
Stop simmering when the oil begins to show at the edges and the gravy coats the chicken rather than pooling thinly.
7
This curry tastes even better after a short rest; let it sit 10 minutes before serving so the spices settle into the chicken.