Hyderabadi chicken curry (chicken cooked in spicy south indian g

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Chicken Breasts cubed-500gm
Onion big chopped-1cup
Greenchilly sliced-1
Ginger paste-2tbsp
Garlic paste-1tbsp
Chilly powder-1tbsp
Turmeric powder-1/4tsp
Salt to taste
Oil or Ghee-5tbsp
Green cardamom-1
Cinnamon stick-1 inch
Bay leaf-1
Lemon juice/ Sour yoghurt-1tbsp
Coriander leaves-1/4cup
Grind to smooth paste with milk-
Cashew nuts-20
Roasted Poppy seeds-1/4tbsp
Saffron strands-6 soaked in 4tbsp Milk


Take a bowl combine onion, green chilly, ginger paste, garlic paste, chilly powder, turmeric, ground cashew paste, yoghurt, coriander leaves and salt to a smooth mixture. Marinade the chicken pieces in this mixture for atleast 30 mins. Heat ghee/oil in a kadai, when hot add the green cardamom, cloves, cinnamon stick and bay leaf. When aroma rises, add the mixture along with chicken pieces and fry for few minutes until the mixture is cooked. Add enough water to the mixture, when starts to boil simmer and cover with lid. Cook until the gravy thickens, chicken pieces are done and ghee floats on top. Serve Hot with Biryani, Pulao or Roti.

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Posted the 13/12/2012, 13:00

Ruby Sujan

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