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


- 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


Step 1

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.

Step 2

Marinade the chicken pieces in this mixture for atleast 30 mins.

Step 3

Heat ghee/oil in a kadai, when hot add the green cardamom, cloves, cinnamon stick and bay leaf.

Step 4

When aroma rises, add the mixture along with chicken pieces and fry for few minutes until the mixture is cooked.

Step 5

Add enough water to the mixture, when starts to boil simmer and cover with lid.

Step 6

Cook until the gravy thickens, chicken pieces are done and ghee floats on top.

Step 7

Serve Hot with Biryani, Pulao or Roti.


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