Mutton Chudwa | How to make Mutton Chudwa

The Hyderabad special Mutton Chudwa is crisp and tasty with Kaju pieces sprinkled here and there. This dish can be stored for more than a month Believe me, you’ll miss something great if you don’t once try this recipe!!

The Mutton Chudwa is great when eaten with hot rice and Dal, Sambar or Rasam. The recipe is very easy. You simply boil the mutton soft with a few masalas and fry it in oil with a few masala powders sprinkled over it. It is important however to follow the tips given here if you wish to cook crispy fried mutton without the risk of the mutton getting burned.

you may also like this recipe Spicy Mutton Fry

Look at the Tips given below. You’ll find many useful ideas.

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• You definitely need to get boneless mutton for the Chudwa.

• Boil the mutton in a pressure cooker on medium flame. The mutton should be so soft that it should break when rubbed between fingers.

Method of frying the mutton:

• Fry the tender boiled mutton in oil on medium flame. Fry to a nice brown. Keep stirring now and then.

• It took me some 25 minutes to fry 1 Kg of mutton.

• If you fry the mutton very crisp, it may get a burnt look when cool. See that the mutton is fried well but not to a deep brown colour.

Mutton Chudwa | How to make Mutton Chudwa - Recipe Video

Mutton Chudwa | How to make Mutton Chudwa

Mutton Recipes | nonvegetarian
  • Prep Time 1 min
  • Cook Time 1 hr
  • Total Time 1 hr 1 min
  • Serves 10


  • Spices for the mutton:
  • 1 kg Tender mutton
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Coriander (Dhaniya) Powder
  • 1/2 tbsp Roasted Cumin (Zeera) Powder
  • Salt
  • 1 tbsp Chilli Powder
  • 1/2 tbsp Turmeric(Haldi)
  • 1 tbsp Oil
  • 750 ml Water
  • For frying the Chudwa:
  • 3/4 Cup Oil
  • 1/3 Cup Cashew (Kaju)
  • 2 tbsp Ginger Garlic Paste
  • 3 Sprigs Curry Leaves
  • 6-7 Dry Chillies
  • 1-2 tbsp Chilli Powder
  • 1 tbsp Chaat Masala


  1. Rub all the spices into the mutton, add water and boil in a Pressure Cooker till 7-8 whistles are heard.
  2. When the steam subsides, open the cooker. Some water will be sill remaining. Let the mutton boil in the remaining water until the water evaporates completely and the mutton is cooked to very soft texture
  3. Let the mutton cool down completely. Now shred the mutton with fingers into thin strings.
  4. Heat oil in a Kadai and fry Kaju, whole dry red chillies and curry leaves. Take out when crisply fried.
  5. In the same Kadai, fry the Ginger garlic paste shredded mutton on medium flame till light brown. Keep mixing now and then.
  6. It will take approximately 25-30 minutes for the water to dry up and for the mutton to turn crisp. Put the stove off. Now add the fried Kaju, dry chilli and curry leaves along with chaat masala and chilli powder into the mutton. Toss well and let it cool.
  7. Once the mutton is completely cooled down, store it in an air tight container. The mutton chudwa can stay fresh for at least a month or more. This dish tastes very well with Dal rice or even with Ghee and rice.

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