Chicken Hyderabadi

Name: Chicken Hyderabadi
Yield: four to six servings
Ingredients: 5 ounces oil; 2 large onions, thinly sliced; 1 ounce ginger and garlic paste (see note); 1 tablespoon garam masala (see note); 1½ teaspoons turmeric; 5 ounces coriander powder; 1 tablespoon red chili powder; 1 teaspoon cumin; 2 medium tomatoes, crushed; 6 ounces cashew nut paste (see note); 1 tablespoon salt; 2 pounds boneless chicken, cut up into small pieces; 3 cups water

Jul 26, 2026Jul 26, 2026

Makes: four to six servings

Ingredients

5 ounces oil
2 large onions, thinly sliced
1 ounce ginger and garlic paste (see note)
1 tablespoon garam masala (see note)
1½ teaspoons turmeric
5 ounces coriander powder
1 tablespoon red chili powder
1 teaspoon cumin
2 medium tomatoes, crushed
6 ounces cashew nut paste (see note)
1 tablespoon salt
2 pounds boneless chicken, cut up into small pieces
3 cups water
fresh coriander for garnish How to Prepare

Method

Fry onions in oil until light brown. Add ginger and garlic paste and stir for a few minutes. Add garam masala, turmeric, coriander powder, red chili and cumin.
Add tomatoes, cashew paste and salt. Stir ingredients. Add chicken, stir and add water. Cook until chicken is cooked through and no longer pink inside.
Divide among six serving plates and garnish with fresh coriander.
Makes four to six servings.
Recipe notes:
Serve this savory dish with rice.
To make ginger and garlic paste, pulverize fresh ginger in a food processor with fresh garlic cloves. Adjust amounts to personal taste.
To make cashew nut paste, soak cashews in water for ½ hour. Drain and puree nuts in a food processor, adding a little water to achieve a paste consistency.
Garam masala is a blend of dry-roasted, ground spices from Northern India. The blend can contain up to 12 spices. Shop for garam masala in supermarkets with large ethnic sections or in Indian markets.