Hyderabadi Chicken


Hyderabadi chicken is a slow-cooked spicy chicken curry made with whole spices. The curry is made with almond and cashew nut which gives it a very rich and creamy texture. It can be served alongside naan, rice and roti.

  • Easy
  • 6 person(s)
  • 25 Min


    • Almond9 - 10
    • Cashew nuts9 – 10
    • Chicken boneless, cubed1 KG
    • Yoghurt1 cup
    • Tomato paste1 tablespoon
    • Kashmiri red chili1 teaspoon
    • Ground black pepper1 teaspoon
    • Garam masala1 teaspoon
    • Red chili powder1 teaspoon
    • Saltto taste
    • Ground cumin1 teaspoon
    • Ground turmeric1 teaspoon
    • Ginger garlic paste1 tablespoon
    • Fried onion, crushed1 tablespoon
    • Almond - cashew nut powder2 tablespoons
    • Oil½ cup
    • Cinnamon sticks2
    • Cardamom2 – 3
    • Cloves½ teaspoon
    • Green chilliesfor garnish
    • Fresh coriander, choppedfor garnish


  • To make powder: combine almonds, cashew nuts and grind into a fine powder.
  • For marinade: In a mixing bowl combine yogurt with tomato paste, Kashmiri chili powder, ground black pepper, garam masala, red chili powder, salt, ground cumin, ground turmeric, ginger garlic paste, crushed brown onions, almond-cashew nut powder, cubed chicken, mix until well coated.
  • Cover with a cling wrap and marinate for 1 hour.
  • For gravy: in wok heat oil, add cinnamon sticks, cardamom, cloves and stir.
  • Now add marinated chicken and sauté for 5 minutes, then cover and cook for 10 minutes until oil comes at the surface.
  • Now garnish green chilies, coriander and serve it with naan.
  • Enjoy! Please give us your feedback in the comments below.
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