Hyderabadi Green Chicken Recipe By Anam Mirza
Hyderabadi Green Chicken Recipe By Anam Mirza is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Sana Khan on YouTube.
Prep: 20 min | Cook: 41 min | Total: 1 hr 21 min
Cost: $24.60 total, $6.15 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: Gluten‑Free, High‑Protein
Allergens: Tree nuts (cashew)
Ingredient Substitutions
- Instead of Chicken Thighs: Turkey thigh pieces
- Instead of Fresh Mint Leaves: Dried mint (use 1 tbsp)
- Instead of Fresh Coriander Leaves: Cilantro dried (use 2 tbsp)
- Instead of Cashew Nuts: Almonds
- Instead of Green Chilies: Jalapeño peppers
- Instead of Garlic Cloves: Garlic paste (1 tbsp)
- Instead of Fresh Ginger: Ginger paste (1 tbsp)
- Instead of Onion: Shallots
- Instead of Vegetable Oil: Ghee, Canola oil
- Instead of Whole Spices: Ground spices (use half the amount)
- Instead of Hyderabadi Meat Masala: Garam masala (1 tbsp) + coriander powder (1 tsp)
Equipment Needed
- Blender
- Heavy‑Bottomed Pan
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Lid for Pan
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Blend the green paste until completely smooth.
- Brown the onions until deep golden for flavor development.
- Simmer the chicken covered until tender and fully cooked.
- Allow the finished curry to rest before serving.
Chef Tips from the Video
- Soak cashews for at least 15 minutes; this yields a creamier paste.
- Use fresh herbs for the brightest color and flavor.
- Adjust the number of green chilies to suit your heat preference.
- A splash of ghee at the end adds richness.
Troubleshooting
Paste is too thick and won’t blend.
Add a tablespoon of water at a time while blending until smooth.
Chicken turns out dry.
Ensure enough water is added and keep the pan covered while simmering.
Gravy is too watery.
Uncover the pan in the last 5 minutes to reduce, or add a teaspoon of cashew paste to thicken.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw in fridge before reheating.
Room temperature: Do not store at room temperature; cool quickly after cooking.
Make-Ahead Tips
- Prepare the green paste a day ahead and store it in the fridge; it keeps for 2‑3 days.
- The curry can be fully cooked, cooled, and frozen; reheat gently on low heat.
Frequently Asked Questions
What is the cultural significance and history of Hyderabadi Green Chicken in Hyderabadi cuisine?
Hyderabadi Green Chicken, known locally as "Hari Mirchi Chicken," reflects the royal kitchens of the Nizams where fresh herbs, nuts, and aromatic spices were prized. The dish showcases the region’s love for green, herb‑based gravies that balance heat with cooling flavors.
What are the traditional regional variations of Hyderabadi Green Chicken in Indian cuisine?
In Hyderabad the curry is made with a thick mint‑coriander‑cashew paste, while other parts of South India may use coconut instead of cashews. Some versions add yogurt for tanginess, and in North India the green paste is often spicier with extra green chilies.
How is Hyderabadi Green Chicken traditionally served in Hyderabad households?
It is typically served hot with steamed basmati rice or soft Indian breads such as naan or roomali roti. A side of fresh cucumber raita and a squeeze of lemon are common accompaniments.
On what occasions or celebrations is Hyderabadi Green Chicken traditionally prepared in Hyderabad?
The dish is popular for weekend family meals, festive gatherings like Eid or weddings, and as a special offering during the month of Ramadan because its fresh herbs are considered refreshing after a day of fasting.
How does Hyderabadi Green Chicken fit into the broader Hyderabadi cuisine tradition?
Hyderabadi cuisine blends Mughlai richness with local Deccan flavors. Green Chicken exemplifies this by using royal spices (cardamom, cinnamon) together with indigenous herbs, creating a dish that is both regal and home‑style.
What are the authentic traditional ingredients for Hyderabadi Green Chicken versus acceptable substitutes?
Authentic ingredients include fresh mint, coriander, raw cashews, green chilies, whole spices, and Hyderabadi meat masala. Substitutes can be dried mint, almonds for cashews, jalapeños for chilies, and a homemade blend of garam masala, coriander, and red chili powder in place of the store‑bought masala.
What are the most common mistakes to avoid when making Hyderabadi Green Chicken at home?
Common errors include over‑cooking the onions (they can turn bitter), using too little water which dries the chicken, and not blending the paste enough, resulting in a gritty texture. Also, avoid adding the whole spices after the oil is too hot, as they may burn.
Why does this Hyderabadi Green Chicken recipe use a fresh green paste instead of ground spices?
The fresh paste provides a vivid color, bright herb flavor, and a creamy texture that ground spices cannot achieve. It also allows the natural oils of mint and coriander to infuse the gravy, creating the signature Hyderabadi taste.
Can I make Hyderabadi Green Chicken ahead of time and how should I store it?
Yes. Cook the curry fully, let it cool, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze portions; reheat gently on low heat, adding a splash of water if the sauce thickens.
What does the YouTube channel Sana Khan specialize in?
The YouTube channel Sana Khan focuses on authentic Indian home cooking, especially regional dishes from the Deccan and North India, with step‑by‑step tutorials that emphasize traditional techniques and flavor balance.
How does the YouTube channel Sana Khan's approach to Indian cooking differ from other Indian cooking channels?
Sana Khan combines detailed ingredient explanations with cultural storytelling, often showing how dishes fit into everyday Indian life. She prefers using fresh, locally sourced herbs and explains the why behind each step, unlike many channels that rely on shortcuts or pre‑made mixes.
Last updated: August 28, 2026
