Hyderabadi chicken curry (chicken cooked in spicy south indian gravy)

Ingredients

• 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
• Cloves-2
• 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

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Preparation

• 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.