HYDERABADI CHICKEN CURRY

The Hyderabadi Chicken Curry recipe gets its flavor from basic spice powders and herbs like Coriander leaves (Cilantro) and Mint leaves. A simple and easy chicken recipe from the Hyderabad region of India, the spice mix gives it an appealing color and taste, without it being too spicy or hot.

Ingredients :

Chicken with bones - 1 kg
Onion -finely sliced - 4 medium
Ginger garlic paste - 3 tsp
Curd - 250 gm
Finely chopped coriander leaves - 1 cup
Finely chopped mint leaves - 1 cup
Haldi - 1 tsp
Red chilli powder - 2 tsp
Kashmiri Chilli powder - 1 tsp
Coriander powder - 21/2 tsp
Garam masala powder - 1 tsp (Link to our Garam Masala Recipe:    • GARAM MASALA RECIPE | GARAM MASALA PO...  )
Salt to taste
Oil - 5 tbsp
Tomato sauce - 2 tbsp

Marination :

Marinate the chicken in 2 steps - first with dry masala powders, salt and curd; next with coriander leaves, mint leaves and ginger-garlic paste.

Process :

In a Kadhai add the sliced onions to hot oil. Fry in till the onions are golden brown in color
Now add the marinated chicken, mix well and fry in high flame for around 3 mins, stirring continuously . Lower the flame & cover with a lid
After 5 mins add in the Kashmiri Chilli powder, mix well and cover again
Now add a dash of spicy tomato sauce to add a zing.
Add a cup of water, mix & simmer till chicken is soft & the gravy is thick .

Tips :

Tastes best with Khushka (Light fragrant fried rice) or Paratha .