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[edit] Ingredients
500 |
grams Chicken Breasts, cubed |
1 |
large Onion, chopped |
1 |
|
2 |
tablespoons Ginger paste |
1 |
tablespoon Garlic paste |
1 |
tablespoon Chili powder |
¼ |
tsp Turmeric powder |
Salt to taste |
|
5 |
tablespoons Ghee |
1 |
|
2 |
|
1 |
inch Cinnamon stick |
1 |
|
1 |
tablespoon plain yogurt |
¼ |
cup fresh cilantro |
20 |
|
¼ |
tsp Roasted Poppy seeds |
6 |
|
4 |
[edit] Preparation
Step 1 |
In a bowl and combine onion, green chili, ginger paste, garlic paste, chili powder, turmeric, ground cashew paste, yogurt, cilantro leaves and salt to a smooth mixture. |
Step 2 |
Marinate the chicken pieces in this mixture for at least 30 minutes. |
Step 3 |
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. |
Step 4 |
Cook until the gravy thickens, chicken pieces are done and ghee floats on top. |
[edit] About Hyderabadi Chicken Curry
Serve Hot with Biryani, Pulao or Roti.
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