ఎంతో రుచికరమైన హైదరాబాద్ గ్రీన్ చికెన్ కర్రీ| Hyderabadi Green Chicken Curry|Hariyali Chicken Recipe

Ingredients:

500 grams boneless chicken, cut into pieces
1 cup fresh coriander leaves (cilantro), chopped
1/2 cup fresh mint leaves, chopped
2 green chilies, chopped
1 medium-sized onion, finely chopped
2 tablespoons ginger-garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 cup yogurt
2 tablespoons oil or ghee (clarified butter)
Salt to taste
Water as needed
For the spice paste:

1-inch piece of ginger
4-5 garlic cloves
1 tablespoon poppy seeds
1 tablespoon fennel seeds
1 tablespoon melon seeds
4-5 cashew nuts
Instructions:

In a blender or food processor, blend together coriander leaves, mint leaves, green chilies, ginger, garlic, poppy seeds, fennel seeds, melon seeds, and cashew nuts to make a smooth paste. Set aside.

Heat oil or ghee in a deep pan or kadai over medium heat. Add the chopped onions and sauté until they turn golden brown.

Add the ginger-garlic paste and cook for a minute until the raw smell disappears.

Add the chicken pieces to the pan and cook until they turn lightly browned on all sides.

Now, add the spice paste, cumin powder, coriander powder, turmeric powder, and salt. Mix well to coat the chicken with the spices.

Reduce the heat to low and cook the chicken for about 5 minutes, stirring occasionally.

Beat the yogurt well and add it to the pan. Mix well to combine.

Cover the pan and let the chicken cook on low heat for about 15-20 minutes or until it becomes tender and the flavors are well infused. Stir occasionally and add water if needed to maintain the desired consistency.

Once the chicken is cooked, check for seasoning and adjust salt if required.

Serve the Hyderabadi Green Chicken Curry hot with steamed rice, roti, or naan.

Enjoy your delicious Hyderabadi Green Chicken Curry!
Hyderabadi
Green
Chicken Curry
Boneless chicken
Coriander leaves
Mint leaves
Green chilies
Onion
Ginger-garlic paste
Cumin powder
Coriander powder
Turmeric powder
Yogurt
Oil or ghee
Salt
Spice paste
Ginger
Garlic
Poppy seeds
Fennel seeds
Melon seeds
Cashew nuts
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