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Recipe – 1
Ingredients for HYDERABADI CHICKEN MASALA:
Chicken – 500g (with bones)
Curd – 1/2cup
Ginger & garlic paste – 1tbsp
Turmeric powder – 1/2tsp
Coriander leaves – 1/2 cup (chopped)
Mint leaves – 1/2 cup (chopped)
Salt – 1tsp
Onion – 2 (Sliced thinly)
Kashmiri red chilli powder – 1tsp
Garam masala – 1tsp
Oil – 5 tbsp
Water – 1cup
Salt to taste
To grind for hyderabadi chicken masala:
Coriander seeds – 1tbsp
Fennel seeds – 1tsp
Cumin seeds – 1tsp
Pepper – 1/2tsp
Cinnamon – 1 (1inch )
Cloves – 4
Cardamom – 2
Dry red chillies – 6 to 8
Onion – 1 (roughly chopped)
Recipe – 2
Ingredients for CHICKEN KARAHI
Chicken – 1 kg (with bone)
Tomato – 5 (roughly chopped)
Ginger & garlic paste – 2 tbsp
Curd – 100 ml
Turmeric powder – 1/2 tsp
Chilli powder – 1 tbsp
Coriander powder- 1 tbsp
Garam masala -1 tbsp
Cumin powder – 1 tsp
Pepper powder – 1 tsp
Green chillies – 8 or 10 (slitted)
Oil – 100 ml
Salt to taste
Few coriander leaves (finely chopped)
Ginger – 1 inch (julienne)
Recipe – 3
Ingredients for CHICKEN VINDALOO
Chicken – 750 g
Onion – 3 (finely chopped)
White vinegar – 5 tbsp
Kashmiri red chillies – 12
Ginger – 1 (1 inch)
Garlic cloves – 9
Coriander seeds – 1 tbsp
Pepper – ½ tsp
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Cinnamon – 1 (1 inch)
Cloves – 5
Cardamom – 2
Turmeric powder – ½ tsp
Sugar – 1 tsp
Oil – 3 tbsp
Water – 1 cup
Salt to taste
Recipe – 4
Ingredients for KADAI CHICKEN
Chicken – 500g (with bone)
Onion – 2 (finely chopped)
Tomato – 2 (finely chopped)
Ginger & garlic paste – 2 tsp
Kashmiri chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Dry red chillies – 2
Bay leaf – 1
Cumin seeds – 1/2 tsp
Salt to taste
Oil – 3 tbsp
Water – 1 cup (250 ml)
Butter – 1 tbsp
Casicum – 1/2 cup (cut into square shape)
Onion – 1/2 cup (cut into square shape & layers seperated)
To Grind:
Coriander seeds – 2 tbsp
Pepper – 1 tsp
Fennel seeds – 1 tsp
Cumin seeds – 1 tsp
Cinnamon – 2 (1/2 inch)
Cloves – 4
Dry red chillies – 8
Cashew nut – 8
Serve with naan, chapathi, parotta, ghee rice & pulao…
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