Hyderabadi Mughlai Chicken Biryani |

Indian Hyderabadi cuisine has some very popular, classic Indian recipes such as zafarani pulao, veg and non-veg biryani, mirch ka salan, dum ka murgh, keema, bhuna Ghost, Kebabs etc. The speciality of Hyderabadi recipes are perfect blend of correct spices and a distinct aroma.

There are variety of famous chicken recipes cooked in hyderabadi cuisine. The following recipe “Hyderbadi Chicken (Murg) Biryani” is chicken biryani cooked in pure Hyderabadi style which is a very popular dish from imperial Mughal kitchens of ancient India.


  • 3 lb fresh skinless, boneless whole chicken, cut into medium size pieces
  • 3 cups basmati rice
  • 3/2 cups butter
  • 1 1/2 cup salt less butter or desi ghee (clarified butter)
  • 10 – 15 cloves
  • 8-10 whole cardamom
  • 5 -6 bay leaves
  • 1 medium size red onion, chopped
  • Few green chili peppers
  • 2 1/2 tablespoons ginger garlic paste
  • 1 1/2 cups curd (Indian yogurt)
  • Few fresh curry leaves
  • 5 cups water
  • 2 tbsp cilantro leaves, chopped
  • Salt as per taste


Clean, wash and soak the rice in the water, sufficient enough to cover the amount of rice soaked and keep it for 30 minutes then drain it out. Meanwhile, Heat a wide and deep pan / skillet over low-medium heat and add all the ghee into the pan. When ghee (butter) is slightly hot, add cloves, cardamoms & bay leaves into the ghee and stir in for few seconds.

Add chopped onions and again stir for about 5-7 minutes. Add green chili peppers, ginger garlic paste, curry leaves, salt and mix it with other ingredients.

Whip the yogurt and add into the skillet. Add chicken pieces. Mix all the ingredients together for few times and let it cook for about half an hour until curry liquid consistency remains just one cup. Keep string and flipping the chicken pieces in regular intervals.
When chicken is done, add rice, water and cilantro leaves over the chicken and again stir to mix all the ingredients together. Let it cook until water starts boiling. Now, simmer the heat, cover the pan properly with glass lid or aluminium foil and allow it to cook for next 20-22 minutes.

Classic hyderabadi chicken biryani is ready to serve. Chicken biryani goes best with hyderabadi mirch ka salan but onion or chick pea raita could also be used as best substitutes.

Mughlai Chicken Parathas |

Mughlai Chicken Parathas

Make a meal of chicken recipe made of wholesome and tasty mughlai-style stuffed bread. Serve it with you favourite chutney.

Preparation Time: 20 mins
Cooking Time: 20 mins
Serves: 3


Mughlai Chicken Parathas Ingredients

Mughlai Chicken Parathas Ingredients

  • 500 gm minced chicken
  • 250 gm wheat flour
  • 6 green chillies
  • 4 tomatoes chopped
  • 10 chopped cloves garlic
  • ¼ Ginger chopped
  • 4 tablespoon butter
  • 1 teaspoon chilli powder
  • 4 teaspoon garam masala
  • Salt to taste
  • Chopped coriander leaves
  • Oil for the parathas


First of all, heat butter fry garlic and ginger, put in minced chicken mix well. Stir in garam masala, salt and chilli powder. Add tomatoes and fry till tender, and the butter begins to separate, add onions, chillies and chopped coriander leaves and set aside to cool.

Mughlai Chicken Parathas Stuffing

Mughlai Chicken Parathas- Cooking Stuffing

For parathas:

First take 250 gm of wheat flour, rub in some oil and 1/12 teaspoon salt and add some water to make a dough. Knead well till it is smooth and pliable. Roll it out into a long roll about 2 inches in diameter. Cut into pieces of equal size and flatten it. Fill in the chicken mixture, put another flattened piece on the first and weld the edges.

Now flatten and roll out with a rolling pin into a round shape and twice as large as the cut out circles. Cook on a hot griddle on both sides till light brown in colour.

Mughlai Chicken Parathas Cooking

Cooking Mughlai Chicken Parathas

Mughlai Chicken Parathas are ready to serve.

Mughlai Chicken Parathas

Mughlai Chicken Parathas

Mughlai Saag Chicken (Spinach Masala Chicken) |

Mughlai recipes keep a distinct place among all the other south Asian food and Saag chicken is one among the most popular chicken recipes from ancient mughlai cuisine. Saag Chicken is a chicken dish which is prepared from cooking chicken with spinach along with lots of indian spices, onions, garlic, ginger etc. Following Saag chicken recipe elaborates, how to cook Saag Chicken in authentic mughlai way. Try it out at home and enjoy the mughlai taste.


  • 2 pounds skinless chicken pieces
  • 4-6 cloves of garlic, minced
  • 3 red onions , make paste in blender
  • 3 crushed tomatoes
  • 1 tbsp fresh ginger , grated
  • 1/2 cup of milk
  • 2 lb spinach, washed and finely chopped
  • 1/2 cup butter or desi ghee(clarified butter)
  • 1/2 tsp cayenne pepper
  • 1 tsp dry coriander powder
  • 1/2 tsp turmeric powder
  • 4-5 dry red hot chillies
  • 2 -3 large black cardamoms
  • 2-3 cloves
  • 1 cup of vegetable oil
  • 1 tsp mix spices powder (garam masala)
  • Salt as per taste


Heat a deep pan over low medium heat, deep fry the chicken pieces until turned golden brown and set aside.

Boil the spinach in 1/4 cup water, when cool, make the paste by grinding it in a blender and set aside.

Now, heat rest of the oil in a wok or deep pan and add onions, garlic, ginger, red chillies and saute for 1-2 minutes until turns light brown, then add crushed tomatoes and rest of the spices except garam masala and also sprinkle some water. Simmer the heat and cook for about 10-12 minutes. Next, add chicken and milk over the spices curry and let it cook on low flame for next 10-12 minutes until chicken turned out tender.

When chicken is done, add spinach & mix spices powder and keep stirring to avoid sticking to the pan. Cook for five more minutes over medium heat and then add butter at last.

Hot, spicy mughlai saag chicken is ready to serve. It goes very well with Naans, Parathas, missi rotis etc. Surprise your guests with this easy but tasty recipe.

Chicken Bhajia (Pakoda) |

Variety of popular finger food recipes are prepared using chicken as a main ingredient such as dry chicken tikka, chicken nuggets, chicken kebabs, Buffalo wild wings and many others. The juicy texture of chicken gives its dishes a unique taste. Following recipe “Chicken Bhajia” is one of the most popular Indian chicken recipes. It is very easy and quick to make anytime at home and could be one of best snack options for weekend evenings, small picnics, campaigns and get togethers.


For Marinade:

  • 1 lb skinless , boneless chicken cut into 1 inch cubes
  • Salt as per taste
  • 2-3 jalapeno peppers, chopped finely
  • 1 large red onion, finely chopped
  • 2 tsp Ginger-Garlic paste
  • 1 cup Curd
  • 2 tsp Lemon juice
  • 1 tsp cumin seed, roasted
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp garam masala
  • 1/4 tsp turmeric powder

For Bhajia Batter:

  • 1 cup chickpea (gram) floor
  • 1 tbsp rice floor
  • 1/2 tsp caram seeds (Aajwayin)
  • 1/4 tsp baking powder
  • 1/4 tsp chopped green chillies
  • 1 tbsp chopped cilantro ( green coriander)
  • Salt as per taste
  • Oil for deep frying
  • Water to make batter


Place peppers, curd, lemon juice, garam masala, cumin seeds, onion, ginger garlic paste, turmeric powder and salt into an electric blender and blend the spices together to make a thick paste. Next, marinate the chicken with the prepared paste and leave it inside the refrigerator for about an hour. Meanwhile, prepare bhajia batter.

Place all the ingredients needed for batter in a large mixing bowl and add enough water to make batter of dropping consistency. Beat well all the ingredients together.

Now, heat enough oil for frying pakodas in a deep pan or kadhai over medium heat. Dip chicken pieces one by one into the batter and leave into the frying pan slowly from the side. Cook bhajias over medium heat until turns golden brown.

Place the cooked bhajias on the tissue paper to absorb extra oil from them. Spicy chicken bhajia is ready to serve. serve it hot along with tea and green chutney, tomato catchup or chili sauce.

Coconut Chicken |

“Coconut Chicken” is one of most popular chicken recipes worldwide. There are many recipes to make coconut chicken based on the geographical regions. But mostly, it is cooked in Vietnami, Thai and Indian style. Even with in different parts of India, variety of recipes exist to prepare coconut chicken.

Following coconut chicken recipe elaborates authentic Indian style of making coconut chicken. In this mouth watering dish, chicken is cooked in plenty of coconut milk and rich creamy gravy is prepared. The recipe is very easy to follow and takes very less time to prepare.

So, Why not you just try it out at home and surprise your loved ones with this new dish at meal time.


  • 2 lb fresh skinless boneless chicken pieces cut into 8 equal sized chunks
  • 25 oz fresh or canned coconut milk
  • 1 tbsp ginger, finely grated
  • 1 tsp green chillies, finely sliced
  • 3 tbsp lime juice
  • 4-5 shredded lime leaves
  • 7-8 ground black peppers
  • 1 clove
  • 2-3 green cardamoms
  • 5-6 coriander (cilantro) roots
  • 4 tbsp chopped cilantro (coriander) leaves
  • Salt as per taste
  • 1 tsp coconut oil


Beat all the raw spices (cilantro roots, cardamoms, clove, ginger, black peppers) together and set aside.

Heat a deep pan over low-medium heat and place 1 tsp coconut oil into the pan, then add beaten spices mixture and stir for 2 minutes.

Add green chillies, shredded lime leaves and coconut milk. Simmer the heat and let it cook for 3-4 minutes while stirring quite often, then add chicken pieces and allow it to cook until chicken turns tender and curry gets thicken (nearly 45-50 minutes).

When chicken is done, mix lime juice and salt. Cook for 2-3 minutes and turn off the heat.

Spicy coconut chicken is ready to serve. Garnish it with chopped cilantro leaves before serving. It goes best with white basmati rice, Indian parathas or naan.