Here’s a flavorful recipe for Hyderabadi Green Masala Chicken Curry, a vibrant and spicy dish packed with herbs and traditional South Indian spices.
🌿 Hyderabadi Green Masala Chicken Curry Recipe
📝 Ingredients
For the green masala paste:
- 1 cup fresh coriander leaves (cilantro)
- ½ cup fresh mint leaves
- 3–4 green chilies (adjust to spice preference)
- 1-inch piece of ginger
- 6–8 garlic cloves
- 2 tablespoons yogurt or lemon juice (for blending)
For the curry:
- 500g chicken (bone-in preferred for flavor)
- 2 medium onions (thinly sliced)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2–3 cloves
- 1 small cinnamon stick
- 2 green cardamoms
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt to taste
- ½ cup yogurt (whisked)
- Fresh coriander leaves for garnish
🍳 Instructions
1. Make the green masala:
Blend coriander, mint, green chilies, ginger, garlic, and yogurt/lemon juice into a smooth paste. Set aside.
2. Sauté the aromatics:
Heat oil or ghee in a heavy-bottomed pan. Add cumin seeds, bay leaf, cloves, cinnamon, and cardamoms. Let them splutter.
Add sliced onions and sauté until golden brown.
3. Add chicken and spices:
Add the chicken pieces and cook on medium-high until lightly browned. Add turmeric, coriander powder, and salt. Mix well.
4. Incorporate green masala:
Add the green masala paste and cook on medium heat for 7–10 minutes, stirring occasionally, until the raw smell disappears.
5. Simmer:
Add whisked yogurt and mix well. Cook for another 2–3 minutes, then add ½ to 1 cup of water for gravy. Cover and simmer for 15–20 minutes or until chicken is tender and the gravy thickens.
6. Garnish and serve:
Garnish with chopped coriander leaves. Serve hot with steamed rice, roti, or paratha.
🔥 Tips
- You can marinate the chicken in a bit of the green masala for 30 mins to enhance flavor.
- Add a spoon of cream or coconut milk at the end for a richer version.
- Adjust green chili based on your heat preference.