Hyderabadi Dum Chicken

Hyderabadi Dum Chicken is a rich and flavorful curry which has a thick gravy made by cooking fried onions, yoghurt, cashew paste and many other spices on low heat till everything is blended together to form a rich, silky gravy.


Hyderabadi food is very very tasty. Once you have it, you won’t forget the taste. It is one of the most loved and popular cuisines of India. The most famous dish of Hyderabad, which I am sure many of you have tasted or at least heard of is the Hyderabadi dum biryani. You have to have that to get the complete biryani experience.

I had made this biryani few days back and I loved the taste of the masala, mainly because of the fried onions. The combination of the onions, yoghurt and the spices was magical. So I thought why not make a curry with these ingredients. So here it is. This curry had a biryani masala taste and it was awesome.


It’s very easy to put this one together. The only work you have to do is deep frying the onions. Then just combine all the ingredients and cook on low and its done. A perfect dish to make when you feel lazy to cook and at the same time you are craving something rich and yummy. This is the feeling I have most of the time. 😀

So here is the recipe for this luscious curry. Enjoy! 🙂

Hyderabadi Dum Chicken

Hyderabadi Dum Chicken is a rich and flavorful curry which has a thick gravy made by cooking fried onions, yoghurt, cashew paste and many other spices on low heat till everything is blended together to form a rich, silky gravy.


  • 800 Grams chicken
  • 1 Medium sized onion sliced
  • 2 Tsp ginger garlic paste
  • ¼ Cup yoghurt
  • 2 Tsp red chilli powder
  • 1 Tsp coriander powder
  • ¼ Tsp turmeric powder
  • 2 Tbsp tomato paste
  • 2 Tbsp ghee/oil
  • 2 Tbsp cashew paste
  • salt to taste


  • Deep fry the sliced onion till golden brown and crisp. Make sure that you do not burn the onions. Crush it well.
  • Marinate the chicken with all the ingredients listed above. Marinate for 2-3 hours.
  • Place the chicken in one layer in a pan. Pour 1 cup of water and mix well. Let it come to a boil.
  • Cover and cook on low for 20 minutes. Open the lid and cook for another 10 minutes till the gravy gets thick and oil separates. If you want more gravy, you can add a half cup of water after the 20 minutes cooking.
  • Garnish with coriander leaves.


You can add more or less water depending upon the thickness of gravy you want.
You can add cream if you like.



41 thoughts on “Hyderabadi Dum Chicken

  1. Yummmmm made it last night for dinner. Tweaked the recipe a bit and added gram masala powder and kasurimethi at the end. Thanx sadia for such an awesome recipe

  2. Absolutely delicious dish … flavorful and moist, hubs wanted to lick the plate!
    Didn’t marinate as long as I should have – just long enough to prep side dishes, about 30 minutes and still lovely! Thanks for sharing!!

  3. Hey Sadia
    Tar recipe looks delist! ! Gonna try it!!
    Saw some coriander leaves in the pic where you have shown the marinade nd didn’t see them mentioned in te ingredients /method…hyderabadi recipes mostly call for pudina as well!! Ny insight into adding pudina leaves to this recipe??

  4. Hi, your dish looks delicious and simple and really would like to try it but I don’t have access to cashew paste. Is it possible to substitute this ingredient, or even omit it? Thanks for your suggestions

    1. Hey there. Yes, you can omit it. If you have access to raw cashews, you can make a paste out it by grinding. You can substitute the cashew paste with cream too. Hope you will like this recipe. Sorry for replying late.

  5. I made this with boneless chicken breast. I had no tomato paste but I had pizza sauce so I reduced it to a paste. I also had no coriander powder or cashew so I used fresh coriander and 1tsp organic peanut butter. The chicken is very tender but I felt it wasn’t very flavorful. This may be due to the tomato and coriander powder substitute but it is a simple and easy recipe I will try again next time with exactly everything no substitute.

    It would be more delicious with fried onion on top for garnish and maybe pudina in marinate.

    1. Yeah that would be most probably because of the lack of coriander powder. Mint would be a great idea. Fried onions are there in the gravy already right, but it would add more flavor and will be appealing if you add it as garnish. Thanks for trying. 🙂

  6. What an awesome blog!! And I always search for foodblogs by kannur people coz I believe we make the best food hehe.
    Btw did you forget to mention leaves in the ingredients list?

    1. Thank you so much Fazy. Hahaha oh yes, Kannur delicacies are always the best. Oh yes, I forgot to mention that in the ingredients. Thanks for letting me know. Will update

  7. I have tried this recipe exactly the way it has been described. And wow! It turned out so delicious. This is one of the best recipe I have ever seen and made. My husband and kids absolutely love this dish. I make this almost every week as it is easy to make. I marinate and keep it in the fridge and cook it when needed.
    I have used chicken thighs instead (skinless,boneless) because thighs are more tender.
    Thank you for sharing this recipe with us!! Keep up the great work.

    1. Thank you Sanchita for giving this recipe a try. So so glad that you and your family liked it. Thank a lot for taking the time to submit the feedback here. Means a lot. Hope you will try out other recipes from the blog. 🙂

  8. Before giving a try 1 small question sadia mam. Should I use crushed onion,mint leaves and tomato paste to marinate? And what about garam masala?
    Plz do suggest.

    1. Hey Farheen! Yes you have to add onions, mint and tomato paste in the marinade. Garam masala is not required. But you can definitely add that. You can add dried kasuri methi too.

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