Chicken Hydrabadi

Are you looking for new recipes for a mouthwatering, rich and flavoursome curry? Well, you're in the right place today. Aagrah Food is giving you an insight into the step by step guide for making the perfect traditional Chicken Hyderabadi curry. 


How to make a Chicken Hyderabadi 


This easy to cook the dish is amongst one of the favourites of Aagrah Foods. Despite its simplistic ingredients list and short cooking time, the Hyderabadi chicken curry is rich in spice and authentic flavourings. Following the recipe below, including the beautiful Hyderabadi Tarka Base from Aagrah Foods, ensures the cooking of an exquisite dish. So simple, but so tasty! Let's get started and make your very own homemade Chicken Hyderabadi curry. 

Chicken Hydrabadi

Prep Time

5 minutes

Cook Time

25 minutes

Cuisine

Kashmiri

Category

Main

Chicken Hydrabadi

Ingredients

  • 1 jar Hydrabadi Tarka base
  • 1 tablespoon oil
  • 100g single or double cream, or a dairy free alternative will also work well
  • 400g diced chicken
  • Handful of fresh chopped coriander to garnish

Directions

  1. Firstly, heat the oil in a large pan and add the chicken pieces. Continue to stir fry the chicken on high heat for 2 minutes until the chicken is sealed.

  2. Add in the jar of Hyderabadi Tarka Base and 70ml of water. Bring the ingredients to a boil and simmer on medium heat for 6-7 minutes - stir occasionally.

  3. If the dish remains slightly watery after this Time, continue to simmer the ingredients with the lid off for a couple of minutes - this will allow the sauce to thicken.

  4. Add 100g of single or double cream and cook on high heat for one minute; or until the sauce reaches your desired consistency.

  5. Garnish the sauce with coriander.

Chicken Hydrabadi

Prep Time

5 minutes

Cook Time

25 minutes

Cuisine

Kashmiri

Category

Main

Chicken Hydrabadi

Ingredients

  • 1 jar Hydrabadi Tarka base
  • 1 tablespoon oil
  • 100g single or double cream, or a dairy free alternative will also work well
  • 400g diced chicken
  • Handful of fresh chopped coriander to garnish

Directions

  1. Firstly, heat the oil in a large pan and add the chicken pieces. Continue to stir fry the chicken on high heat for 2 minutes until the chicken is sealed.

  2. Add in the jar of Hyderabadi Tarka Base and 70ml of water. Bring the ingredients to a boil and simmer on medium heat for 6-7 minutes - stir occasionally.

  3. If the dish remains slightly watery after this Time, continue to simmer the ingredients with the lid off for a couple of minutes - this will allow the sauce to thicken.

  4. Add 100g of single or double cream and cook on high heat for one minute; or until the sauce reaches your desired consistency.

  5. Garnish the sauce with coriander.
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