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
- 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 .