Hyderabadi Green Chicken Recipe By Anam Mirza

Ingredients

• 1 kg Chicken Thighs (boneless, cut into bite‑size pieces)
• 1 cup Fresh Mint Leaves (packed, stems removed, washed)
• 1 cup Fresh Coriander Leaves (packed, washed)
• ½ cup Cashew Nuts (raw, soak 15 min for smoother paste)
• 4 Green Chilies (deseeded for milder heat if desired)
• 8 Garlic Cloves (peeled)
• 2 tablespoons Fresh Ginger (grated)
• 1 large Onion (thinly sliced)
• 3 tablespoons Vegetable Oil (for tempering)
• 1 Whole Spices (1 bay leaf, 1 small cinnamon stick, 3 cloves, 2 green cardamoms, 1 tsp cumin seeds)
• ½ teaspoon Turmeric Powder
• 2 tablespoons Hyderabadi Meat Masala (store‑bought blend; can substitute with garam masala + coriander powder)
• to taste Salt
• 1 cup Water

Instructions

1. Prepare the Green Paste

   Add mint leaves, coriander leaves, soaked cashews, green chilies, garlic cloves, and grated ginger to the blender. Blend until a smooth, bright green paste forms, adding a splash of water if needed.

   Time: PT10M

2. Heat Oil and Temper Spices

   Place the heavy‑bottomed pan over medium heat, add the oil, and let it shimmer. Add the whole spices (bay leaf, cinnamon, cloves, cardamom, cumin) and sauté for about 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

3. Sauté Onions

   Add the sliced onion to the pan and cook, stirring occasionally, until golden brown and caramelized, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high heat

4. Cook the Green Paste

   Stir in the prepared green paste. Cook, stirring constantly, for 3‑4 minutes until the raw aroma disappears and the oil begins to separate on the sides.

   Time: PT4M

   Temperature: Medium heat

5. Add Garlic‑Ginger Paste (Optional)

   If you like extra zing, add an additional tablespoon each of garlic and ginger paste now and sauté for 1 minute.

   Time: PT1M

   Temperature: Medium heat

6. Introduce Chicken

   Add the chicken pieces, stirring to coat them evenly with the masala. Cook for 2 minutes just to sear the surface.

   Time: PT2M

   Temperature: Medium heat

7. Spice It Up

   Sprinkle turmeric powder and Hyderabadi meat masala over the chicken. Mix well so the spices coat every piece.

   Time: PT1M

   Temperature: Medium heat

8. Simmer

   Pour in 1 cup of water, give a gentle stir, then cover the pan with a lid. Reduce heat to low and let the chicken simmer for 15‑20 minutes until fully cooked and the gravy thickens.

   Time: PT20M

   Temperature: Low simmer

9. Rest and Garnish

   Turn off the heat, keep the pan covered for 5 minutes. Garnish with fresh coriander leaves before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g