Hyderabadi Chicken & Afghani Chicken Recipes: Two Royal Chicken Delights

Hyderabadi Chicken Recipe

Ingredients:

• Chicken – 1 kg (medium pieces)
• Onion – 3 large (fried until golden brown)
• Yogurt – 1 cup
• Ginger-garlic paste – 2 tablespoons
• Cashew nuts – 10-12 (made into a paste by soaking)
• Grated coconut – 2 tablespoons
• Coriander powder – 1 tablespoon
• Jeera powder – 1 teaspoon
• Red chili powder – 1 teaspoon
• Turmeric powder – ½ teaspoon
• Garlic powder – 1 teaspoon
• Green chilies – 3 (chopped)
• Salt – as required
• Oil – 5 tablespoons
• Ghee – 1 tablespoon
• Fresh coriander – for garnish

How to make Hyderabadi Chicken:

1. Wash and clean the chicken pieces.
2. Marinate the chicken with yogurt, ginger-garlic paste, turmeric, chili powder, salt and half the garam masala in a bowl. Keep aside for 30 minutes.
3. Heat oil and ghee in a pan. Add half the fried onion and fry for a minute.
4. Add the marinated chicken and cook on medium heat until the oil releases.
5. Mix the cashew-coconut paste, coriander leaves and cumin powder, add a little water and cook on low heat for 20 minutes, covered.
6. Serve with the remaining garam masala, green chilies and fresh coriander leaves.
7. Leave it for 5 minutes before serving.

Serving suggestion:

• Serve hot with naan, paratha, or steamed basmati rice.
• Top it with some fried onions and a spoonful of ghee for that perfect Hyderabadi taste.

Pro tip:

The secret to this dish’s magic is the combination of fried onions and creamy cashew-coconut paste – keep the gravy thick and rich, not watery.

Afghani Chicken Recipe

Ingredients:

• Chicken – 1 kg
• Yogurt – 1 cup
• Fresh cream – ½ cup
• Ginger-garlic paste – 1 tablespoon
• Cashew nuts – 12 (soaked and crushed)
• Poppy seeds – 1 tablespoon (soaked and crushed)
• Lemon juice – 2 tablespoons
• Black pepper powder – 1 teaspoon
• Salt – to taste
• Butter – 3 tablespoons
• Green chili paste – from 2 chilies
• Fresh coriander – for garnish
• Charcoal smoke – optional, for authentic flavor

Cooking method:

1. Marinate the chicken with yogurt, cream, ginger-garlic paste, cashew-poppy seed paste, lemon juice, salt, black pepper and green chili paste. Leave for at least 2 hours.
2. Heat the butter in a grill pan and cook the chicken pieces until golden brown and tender on both sides.
3. Alternatively, bake at 180°C for 25 minutes.
4. For a smoky flavor, place a small bowl with burning charcoal inside the pan, drizzle with a drop of ghee and cover for 5 minutes — this will add to the Afghani flavor.

Serving suggestion:

• Afghan chicken goes best with butter naan, tandoori roti, or mint chutney.
• Garnish with a spoonful of cream and chopped coriander for a royal taste.

Tip:

• Strike the perfect balance between yogurt and cream for a soft, silky texture.
• Don’t skip the charcoal smoke — it’s the lifeblood of authentic Afghani chicken.