Hyderabadi Green Chicken Curry

Hyderabadi green chicken brings together juicy chicken, herby greens, and warming spices for a showstopping main that always brightens up my dinner table. The fresh coriander and mint blend perfectly with the mellow heat from pepper and chillies for a creamy, aromatic curry that is both comforting and vibrant.

I first whipped this up to impress relatives who love spicy curries and it quickly became a hot favorite for family Sunday lunches.

Ingredients

• Chicken: provides hearty protein and soaks up all the herbal flavors. Choose bone-in pieces for maximum juiciness
• Coriander leaves: add a bright herby note. Look for bunches with fresh roots and no wilting
• Mint leaves: give cool freshness. Always use tender leaves over woody stems
• Chillies: bring gentle heat. Pick fresh green chillies for a balanced flavor
• Fried onions: deliver caramel sweetness and depth. Homemade fried onions give richer taste than store-bought
• Cashewnuts: make the sauce rich and luscious. Select whole unsalted nuts for the best texture
• Spinach leaves: infuse color and soft earthiness. Young baby spinach makes blending effortless
• Salt: amplifies flavors. Taste and adjust after the curry simmers
• Turmeric powder: provides color and earthiness. Use fresh spices for bold flavor
• Ginger garlic paste: for fragrance and zing. Freshly ground is always best
• Whisked curd or plain yogurt: gives body and tang without heaviness. Choose thick curd without added sugar
• Oil: forms the cooking base. Use neutral oils like sunflower or canola
• Coriander powder: for warmth and complexity. Home-ground powders hold more aroma
• Cumin powder: adds gentleness and grounding. Try toasting cumin before powdering
• Black pepper powder: offers subtle heat. Fresh crushed pepper will stand out
• Garam masala: for finishing fragrance. Pick a brand that is aromatic and not musty

Step-by-Step Instructions

Fry the Onions:

Slice onions finely and fry them in oil over medium heat stirring until golden brown and caramelized for deep savory base

Prepare Spinach:

Blanche spinach in hot water for about two minutes then quickly transfer to cold water and drain this keeps color bright and removes bitterness

Make the Green Paste:

Blend coriander mint chillies fried onions cashewnuts and blanched spinach to form a smooth fragrant green paste this mixture forms the backbone of the curry

Marinate the Chicken:

Rub chicken pieces with salt turmeric and ginger garlic paste working the marinade into all crevices and set aside for at least fifteen minutes to start building flavor

Add Curd and Paste:

Stir whisked curd and the vibrant green paste into the marinated chicken mixing thoroughly and let it rest for about an hour so the chicken absorbs all the herbs and seasoning

Fry the Chicken:

Heat oil in a heavy pan over high flame carefully add marinated chicken allowing pieces to sear for five minutes developing a slight crust for extra taste

Combine with Paste:

Pour any remaining green paste into the pan and stir well to coat each chicken piece evenly infusing every bite with bright herbs

Simmer with Spices:

Once bubbling add coriander powder cumin powder and black pepper powder keep stirring and bring the mixture to a gentle boil so spices toast and release their oils

Cook Covered:

Place a tight lid over your vessel and let chicken cook on low heat for about fifteen minutes so it becomes tender and juicy

Finish and Serve:

Add water as needed adjust salt and finally sprinkle garam masala before simmering for a few more minutes taste to check salt and spices then serve hot

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I am obsessed with the creaminess made possible by cashews in this dish. My little brother used to sneak spoonfuls of the thick sauce before dinner was served

Storage Tips

Hyderabadi green chicken stores beautifully in the refrigerator for up to three days. Use an airtight container and always reheat gently on the stovetop so the aromatics stay fresh. A splash of water during reheating helps the texture stay creamy.

Ingredient Substitutions

If you are out of cashews try ground almonds for a similar richness. No spinach in the fridge swap in blanched kale or extra herbs like parsley. For a dairy free version use coconut yogurt in place of regular curd.

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Serving Suggestions

This curry shines over steamed basmati rice but I love mopping up the green sauce with warm naan bread or crusty sourdough. Add a cooling cucumber raita and simple salad for a complete meal.

Cultural Context

Hyderabadi green chicken is a tribute to the city’s love for ingenious flavor pairings. The green masala paste is a hallmark of South Indian influenced Hyderabadi Muslim cuisine blending local herbs with royal Mughal techniques for a dish that truly stands out.

Frequently Asked Questions

→ How is the green color achieved in this dish?

The vivid green comes from a puree of coriander leaves, mint, spinach, green chilies, and fried onions, blended until smooth.

→ What gives the chicken its tender texture?

Marinating the chicken in ginger-garlic paste, turmeric, and curd helps to tenderize the meat and infuse flavor before cooking.

→ Can this dish be made less spicy?

Yes, you can reduce the number of green chilies or use milder chili varieties to suit your spice preference.

→ What pairs well alongside Hyderabadi Green Chicken?

Steamed basmati rice, jeera rice, or soft naan make perfect accompaniments for soaking up the vibrant green sauce.

→ Can I substitute spinach with other greens?

You can use fresh fenugreek leaves or more coriander if spinach is unavailable, but this may alter the flavor slightly.