Hyderabadi cuisine is renowned for its bold flavors and aromatic spices, and few dishes capture this essence quite like Chatpata Chicken Masala. This vibrant and flavorful chicken curry is a staple at Hyderabadi weddings and celebrations, its unique blend of sweet, sour, and spicy notes creating a truly unforgettable culinary experience. The tantalizing aroma of freshly ground spices mingling with tender chicken pieces promises a feast for the senses, a dish guaranteed to impress even the most discerning palate. Imagine succulent chicken infused with the warmth of chilies, the tang of tamarind, and a hint of sweetness from caramelized onions – a symphony of flavors that dance on your tongue.
This recipe unlocks the secrets to creating this authentic Hyderabadi delicacy in your own kitchen. Follow our step-by-step guide and discover how to perfectly balance the complex flavors of Chatpata Chicken Masala, transforming ordinary chicken into an extraordinary culinary masterpiece. Prepare yourself for an unforgettable journey into the heart of Hyderabadi cooking!
Tools Needed
- Pan
- Big pan
Ingredients
- Chicken pieces: 500g
- Red chili powder: 2 tsp
- Salt: 1 tsp
- Turmeric powder: 0.5 tsp
- Garam masala powder: 2 tsp
- Ginger-garlic paste: 2 tbsp
- Lemon juice: from ½ lemon
- Black pepper powder: 0.5 tsp
- Cumin powder: 0.5 tsp
- Coriander powder: 2 tsp
- Chaat masala powder: 1 tsp
- Curd (yogurt): 3 tbsp
- Green chilies: finely chopped
- Fried onion: 1 large, or half
- Fennel seeds: 0.5 tsp
- Nigella seeds: 0.5 tsp
- Tomato ketchup/sauce: 2 tbsp
- Butter: 3 tsp
- Tomato: 1 large
- Onion: 1 small
- Cashew nuts: 4-5
- Coconut powder/fresh coconut: 1 tsp
- Oil: 5 tbsp
- Water: ½ cup
- Coriander leaves: for garnish
Step-by-Step Instructions
Step 1. Marinate the Chicken
- Marinate chicken with red chili powder, salt, turmeric, garam masala, ginger-garlic paste, lemon juice, black pepper, cumin powder, coriander powder, chaat masala, curd, green chilies, fried onion, fennel seeds, nigella seeds, and tomato ketchup. Marinate for 30 minutes to 1 hour.
Step 2. Prepare the Masala Paste
- Heat butter in a pan. Add tomato, onion, green chilies, cashew nuts, and coconut powder (or fresh coconut). Cook until soft.
Step 3. Cook the Chicken
- Heat oil in a big pan. Add marinated chicken pieces and fry on high flame.
- Add the prepared masala paste to the chicken and fry for 2-3 minutes on high flame.
- Add ½ cup of water, bring to a boil, then reduce heat and simmer until chicken is cooked through.
Step 4. Finish and Garnish
- Dry the chicken on high flame. Garnish with coriander leaves.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use bone-in or boneless chicken, as per your preference.
- Don't reduce the flame while cooking; otherwise, too much water will release, and the chicken won't cook properly.
- Fry the chicken well with spices to infuse flavors.
- Serve with naan or paratha.
Nutrition
- Calories: approximately 600-700
- Fat: 40-50g
- Carbs: 20-30g
- Protein: 40-50g
FAQs
1. Can I make this recipe without a pressure cooker?
Yes, you can! Simply simmer the chicken in the sauce for a longer time, about 30-40 minutes, or until it's tender.
2. Can I adjust the spice level?
Absolutely! Reduce the amount of green chilies or add less chili powder to make it milder. For extra heat, add more green chilies or a pinch of cayenne pepper.
So there you have it – your very own authentic Hyderabadi Chatpata Chicken Masala. This flavorful dish is sure to impress your family and friends, adding a touch of Hyderabadi magic to any occasion. Enjoy the delicious results of your culinary adventure!