Hyderabadi Dum Chicken curry- Inspired from the chicken curry preparation for the Dum chicken Biryani.

It took me almost a months time to get settled down in my new place. Little one was down with fever, then followed me and then my mom. After we settled down hale and healthy, i thought of inviting a good friend of mine

Me and my husband planned a menu where he said he wants me to make my special pallipalayam chicken. He was confident with this dish as it never goes fail 🙂

For curry, i wanted to try something different. My husband always suggested me to take out little curry when making dum biryani as it smells and tastes so good. I thought ok, lets make dum chicken curry. So i marinated as like we do for biryani and made curry out of it. Believe me, It came sooo good but the sad thing was we had to finish it off alone without the guest. As usual the plan got flopped But luckily the curry wasn’t 🙂

Hyderabadi Dum Chicken curry Pictorial directions

• Slice the onions and crush them with hands to get to the individual layer

  

  

  
  
• Deep fry the sliced onions until golden brown and crisp

  

  

  
  
• Soak the red chillies in warm water for 10 min and grind it to a smooth paste

(I have used a mix of normal red chilli for spice and kashmiri chillies for color )

• Get all the ingredients ready

• marinate the chicken with all ingredients. Goes in chicken, ginger garlic paste, turmeric and red chilli paste.
• finely chopped coriander leaves and mint leaves. Add fresh tomato puree and garam masala to it.
• Goes in curd, salt and oil
• Finally the main ingredient fried onions
• Mix well and set it aside for 30 min to an hour
• Heat a thick bottomed pan, put in the marinated chicken
• Add water, close and cook in simmer while stirring in between until chicken is done.
• It gets to a luscious looking  curry

Hyderabadi Dum Chicken curry recipe

Print Recipe

hyderabadi chicken dum curry

spicy chicken curry in the hyderabadi style

Prep Time1 hr

Cook Time1 hr

Total Time2 hrs

Course: Side Dish

Cuisine: Indian

Servings: 4 servings

Author: Jinoo Jayakrishnan

Ingredients

• 1/2 kg chicken
• 1 large onion finely sliced
• 6-8 no red chilli
• 3-4 no kashmiri chilli
• 1 tbsp ginger garlic paste
• 1/4 tsp turmeric powder
• 3 tbsp chopped coriander leaves
• 2 tbsp chopped mint leaves
• 1 large tomato pureed
• 3/4 tsp garam masala
• 1/4 cup curd
• salt to taste
• 2-3 tbsp oil

Instructions

• Deep fry the sliced onions until golden brown and crisp
• Soak the red chillies in warm water for 10 min and grind it to a smooth paste
• marinate the chicken with all ingredients. Goes in chicken, ginger garlic paste, turmeric and red chilli paste, finely chopped coriander leaves and mint leaves. Add fresh tomato puree and garam masala to it. Goes in curd, salt , oil, fried onions
  
• Mix well and set it aside for 30 min to an hour
  
• Heat a thick bottomed pan, put in the marinated chicken, Add water, close and cook in simmer while stirring in between until chicken is done.

Food Advertising by