Hyderabadi Dum ka Chicken Kheema | chapati curry | Indian Cuisine | Flavour Diary

Hi friends, today's recipe is hyderabadi style chicken mince curry. This curry is simple and easy to make and tastes delicious with naan, roti or any flavoured rice. 
The chicken mince is marinated and with spices and nut mixture. This curry is made on medium low flame and stirred in between and is cooked covered all the time.
Today I used chicken mince but you can also use lamb mince. If you are using lamb mince add meat tenderizer so that it will cook fast. 
This curry is simply mouthwatering and if you are meat lover then this is a must try.

click on the link below for video 🔽

Level: Easy
Serves: 3-5

1 teaspoon(tsp): 5 ml
1 tablespoon(TBSP): 15ml
1 cup: 250ml


Oil: 3TBSP
Coriander: 1/4cup
Green Chillies: 2 cut

Fried Onions: 1/2 cup
Thick Yogurt: 1/3 cup
Chicken Mince: 350gm
Ginger Garlic Paste: 1 TBSP
Red Chilli Powder: 1 tsp
Turmeric: 1/4 tsp
Salt: to taste

Spice Powder:
Desiccated Coconut:1 TBSP
Cinnamon:1 inch
Black Pepper:1 tsp
Clove: 4-5
Shahi Jeera: 1/2 tsp
Kebab Cheeni: 4-5
Cardamom: 2


Spice Powder:
Add all the ingredients under spice powder into the blender and blender to powder and keep aside.
Add all other ingredients under margination to the chicken and marinate for minimum 1/2hr. 

In a pan add oil and marinated chicken. Cook on medium flame, once water releases add friend onions and then add 1/2 cup water, mix well. Close the lid and on medium low flame cook for 30 mins, stir in between. Oil Separates.
Add green chillies, coriander chopped and cook for 5 more minutes on low flame.

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Ambada Gosht( Sorrel Leaves Lamb)

Hyderabadi Egg Masala Curry

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Healthy Chocolate Cake

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