Petitchef

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

Main Dish
6 servings
15 min
40 min
Very Easy

Ingredients

Number of serving: 6
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

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.





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