How to make Chicken Hyderabadi -

Chicken cooked in a typical Hyderabadi tilli-phalli masala.

Sanjeev Kapoor

This recipe is contributed by Member Rehana Khambaty.

Main Ingredients : Chicken (चिकन), Peanuts (मूंगफली)

Cuisine : Hyderabadi

Course : Main Course Chicken

For more recipes related to Chicken Hyderabadi checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Chicken and Cheese Enchiladas Jerk Chicken Grilled Stuffed Chicken Breast Creamy Walnut Chicken

Chicken Hyderabadi

Chicken Hyderabadi Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken Hyderabadi Recipe

  • Chicken 800 grams

  • Peanuts 1/4 cup

  • Sesame seeds (til) 1 tablespoon

  • Sunflower seeds (charoli/chironji) 1 tablespoon

  • Oil to deep fry

  • Cashewnuts 1/3 cup

  • Ghee 2/3 cup

  • Onion finely chopped 1 large

  • Ginger-garlic paste 3 tablespoons

  • Green chillies seeded and chopped finely 8

  • Turmeric powder 1 teaspoon

  • Scraped coconut 2/3 teaspoon

  • Yogurt 2/3 cup

  • Salt to taste

  • Garam masala powder 2 teaspoon

  • Lemon juice 2 tablespoons

  • coriander leaves chopped 1/3 cup

  • Mint leaves chopped 1/3 cup


Step 1

Grind peanuts, sesame seeds and sunflower seeds to a powder. Heat sufficient oil in a kadai and deep fry the cashew nuts till golden brown. Drain on an absorbent paper and set aside.Heat ghee in a non stick pan. Add onions and sauté till golden brown.

Step 2

Add ginger- garlic paste and sauté for half minute.Add chillies, turmeric and sauté for half minute. Add ground peanut mixture, coconut and sauté for a minute.Add yogurt, salt and sauté for two minutes. Add chicken and sauté for five to seven minutes. Add 1 2/3 cups of water. Once it comes to a boil, simmer until tender.

Step 3

Adjust seasonings.Sprinkle garam masala powder and mix well. Add lemon juice, coariander, mint and cashew nuts. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.