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
– Salt to taste
– 13. Oil – 5 tbsp
– 14. 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 .
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