Hyderabadi Chicken Masala Recipe | Hyderabadi Murgh Masala | Masala


Hyderabadi Chicken Masala Recipe. Here you will learn the recipe of hyderabadi chicken masala. The recipe is very spicy and tasteful and it’s hyderabadi special. You can make this recipe easily at home by following this video.


Chicken with bones- 500 grams

– Beaten (whisked) curd (yogurt) – 200 ml
– Ginger garlic paste – 2 tsp
– Birista, crushed- 3 medium onions
– Salt- 1 tsp or to taste

– Red Chillies-8
– Coriander seeds-4 tsp
– Cumin seeds- 2 tsp
– Onion, quartered- 1 small
– Turmeric powder- 1/2 tsp

Kashmiri Chilli powder- 1 tsp
Garam Masala powder- 1/2 tsp (Link to our Garam Masala
Oil- 3 tbsp

Preparation :

– To make birista, slice 3 medium onions & fry until golden brown. Once the birista cools, lightly crush it with your hand.
– Marinate the chicken with curd, ginger-garlic paste, birista (fried onion) and salt. Set aside for an hour.
– For the paste, dry roast the coriander & cumin seeds and the red chillies for a 2-3 minutes. Let it cool. Now add all these, quartered onion & turmeric powder in a grinder & blend until smooth.


– Heat oil in a kadhai.
– Add the ground masala paste & fry on medium to low heat for 10 mins till the raw smell is gone & oil separates. Make sure the colour of the paste isn’t dark or the colour of the gravy will change.
– Add the marinated chicken, mix well & cook on high flame for around 5 mins. Continue to cook on medium flame for another 10 mins till the chicken & the masala starts changing colour.
– Add the Kashmiri Chilli powder, mix it well & cook for around 15 mins.
– Add the Garam Masala powder & simmer for another 5 mins till oil separates & all the masalas are cooked well.
– Add a cup & half of water, mix it well & cook covered for 15mins till the chicken is tender.
– Serve hot with roti or rice.
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