Creamy Chicken Salan

Name: Creamy Chicken Salan
Prep time: 25 min
Cook time: 25 min
Yield: 7
Ingredients: 1 kilogram Chicken meat; ½ cup Oil; 2 Onion, sliced; 1 tablespoon Coriander seeds; 1 tablespoon Cumin seeds; 1 tablespoon Garlic paste; 1 tablespoon Ginger paste; 4 Tomatoes, diced; 1 tablespoon Red chili powder; 1 tablespoon Ground turmeric; to taste Salt; 2 Curry leaves; 3 Cardamom; 1/2 jug Water; 1/2 cup Yogurt; 1 tablespoon Garam masala; for garnish Fresh coriander, chopped

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Hyderabadi chicken is aslow-cooked spicy chicken curry made with whole spices. The curry is made with almond and cashew nut which gives it a very rich and creamy texture. It can be served alongsidenaan, rice and rotis.

Medium
7 person(s)
25 Min
12 Likes

Ingredients

- Chicken meat1 kilogram
- Oil½ cup
- Onion, sliced2
- Coriander seeds1 tablespoon
- Cumin seeds1 tablespoon
- Garlic paste1 tablespoon
- Ginger paste1 tablespoon
- Tomatoes, diced4
- Red chili powder1 tablespoon
- Ground turmeric1 tablespoon
- Saltto taste
- Curry leaves2
- Cardamom3
- Water1/2 jug
- Yogurt1/2 cup
- Garam masala1 tablespoon
- Fresh coriander, choppedfor garnish

Preparation

Heat oil in a small pot over medium heat and saute onions until light brown.
Add cumin seeds and coriander seeds, and mix.
Add chicken pieces and stir well.
Stir in ginger and garlic paste.
Add diced tomatoes mix well.
Now add red chili powder, ground turmeric, salt, curry leaves, and cardamom. Mix well.
Add water and cover for 10 minutes until the chicken has cooked completely.
Add half cup yogurt and mix, then add garam masala, mix and cover. Cook on low flame for another 10 minutes until oil rises to the surface.
Garnish with coriander leaves and serve it with tandoori naan.
Enjoy! Please give us your feedback in the comments below.