Hyderabadi Chicken Curry with Green Gravy: The Authentic Recipe

Hyderabadi Chicken Curry, a beloved and vibrant dish, is famous for its rich flavors and unique green gravy. This traditional Indian recipe, marked by its exquisite blend of spices and ingredients, offers a visual and gustatory feast. In this guide, we will take you through the detailed steps to create this iconic dish in your own kitchen.

What is Hyderabadi Chicken Curry?

Hyderabadi Chicken Curry is a classic dish originating from the royal kitchens of Hyderabad, India. It is a chutney-style curry known for its vibrant green color, acquired from a base of mustard and green chilies, along with a harmonious blend of spices. This dish is often served with rice, rotis, or other Indian breads, making it a versatile and satisfying meal.

Ingredients for Hyderabadi Chicken Curry with Green Gravy

600g chicken pieces, washed and drained 2 tbsp fresh curd (optional) A pinch of turmeric powder A pinch of salt (additional if required) 2 tbsp lemon juice (optional) 2-3 tbsp edible oil 1 tsp methi (fried mustard seeds) 1 tsp rai (fried cumin seeds) 1/2 tsp jeera (fennel seeds) 2 onions, finely chopped 2-3 tomatoes, pureed or finely chopped 2 tbsp ginger, grated 2-3 garlic cloves, finely chopped 1/2 cup coconut, wet or freshly grated (adjust to taste) 1/2 tsp garam masala 1-2 green chilies, finely chopped 2-3 sprigs of coriander Lemon juice, to taste Coriander leaves, for garnish

Step-by-Step Guide to Cooking Hyderabadi Chicken Curry with Green Gravy

Marination: Wash the chicken pieces thoroughly in tap water for 2-3 times, ensuring excess water drains out. Mix a small amount of fresh curd, turmeric powder, and salt in a bowl. Add the chicken pieces, ensuring each piece is well coated. Let it sit for 30 minutes to absorb the flavors. Alternatively, you can use lemon juice, turmeric powder, and salt for marination as well if curd is not available. Setup: Heat the oil in a pressure cooker or a large pan/utensil with a thick base. Add the methi, rai, and jeera, allowing them to sauté for about a minute until they sizzle. .Onion and Tomato: Add the finely chopped onions and sauté until they turn transparent, approximately 4-5 minutes. Then, add the tomato puree or chopped tomatoes and garam masala. Cook for another 6 minutes until the oil starts to separate from the mixture. Green Gravy: Create a paste of coriander leaves, green chilies, grated ginger, garlic, and wet coconut. This mixture is known as hirave waten. Add this paste to the pan and stir well. Let it cook for a few minutes, allowing the flavors to meld. Adding Chicken and Water: Add the marinated chicken pieces to the pan and stir-fry for about 5 minutes. Then, add hot water as required to achieve the desired consistency. Close the lid of the pressure cooker and cook for at least 5 whistles or 10-15 minutes if using a pan/utensil to simmer on low heat. Serve: While serving, garnish the curry with lemon juice and coriander leaves. Serve this divine Hyderabadi Chicken Curry with rice, rotis, Malabar parota, appams, dosas, or utthappams for an authentic dining experience.

Enhancing Your Hyderabadi Chicken Curry with Green Gravy

For a more robust flavor, you can add more garam masala, red chilly powder, and coconut milk to make it a traditional Chicken Kolhapuri or Malvani Kombadi. Experiment with these additional ingredients to suit your taste preferences. Enjoy this authentic Hyderabadi Chicken Curry with Green Gravy as a comforting and delicious dish for any occasion.