When it comes to Indian curries, few can rival the depth of flavour and fiery spice that Hyderabadi cuisine brings to the table. Known for its rich heritage and unique blend of Mughalai and South Indian influences, Hyderabad is not just popular for its biryani but also for it’s vibrant curries often very complex in their flavour profile and richness. However this simple yet soul satisfying chicken curry brings together green herbs, spices to form a luscious base for succulent chicken.
The base is created by blending coriander, mint, onion, garlic, ginger, green chillies and yogurt – pretty much the ingredients that make up our Mangalore style green masala curry. However, the Hyderabadi version includes fennel seeds as well that elevate the flavour profile. However, let the name ‘chilli chicken’ not deceive you into thinking that this dish has any elements of an Indo-Chinese dish due to the presence of green bell peppers. I realised that while we don’t use them in our cuisine, they are pretty common in dishes prepared along the east coast of India especially in Tamil Nadu and Andhra cuisines. Unlike heavy, cream-based curries, this dish is lighter and more homely while still giving it that indulgent edge thanks to the ghee.
Whether you’re cooking for a weekend meal or seeking to impress your guests, this curry hits the mark every time. Whether you serve it with steaming hot plain rice, pulao, chapatis or rotis, you’ll still have a wholesome meal loved by everyone.
Hyderabadi Green Chilli Chicken
Ingredients
- 1 kg chicken on the bone
- 1 teaspoon fennel seeds saunf
- 1 sprig curry leaves
- 2 medium-big onions finely sliced
- 1/2 capsicum green bell pepper
- 2 green chillies slit
- 1/4 cup chopped coriander leaves
- 1-2 tablespoons ghee or as required
For the marination
- 1 cup coriander leaves
- 1/2 cup mint leaves
- 1 medium onion
- 15 flakes garlic
- 1 inch ginger
- 3 small green chillies (non spicy)
- 3 tablespoons yogurt
- Salt to taste
Instructions
- Grind all the ingredients mentioned under ‘For the marination’ to a fine, smooth paste.
- Wash the chicken well and leave it to drain on a colander for about 10 minutes. Then transfer it to a bowl and mix it well with the marination. Keep aside for 15-20 minutes or overnight in the fridge for best results.
- When you are ready to cook the chicken, place a wide base pan or wok on a medium heat and add the ghee. When it is hot but not smoking, add the fennel seeds and let them sizzle
- Add the curry leaves and when they stop spluttering add the sliced onions and fry them till they turn golden.
- Now add the marinated chicken and fry it well on a high heat for 2-3 minutes.
- Then turn down the heat to a medium low and cook uncovered till the ghee begins to separate. Add water only if required – the stock from the chicken is enough to cook it. Keep an eye on the chicken and stir every now & then so that it does not get scorched.
- When the chicken is almost done, add the slit green chillies and simmer for 2 mins. Add the fried capsicum and the coriander leaves.
- Sprinkle the garam masala powder and mix gently. Serve hot with rice or chapathis
Disclaimer
The nutritional values are only indicative.
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