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.
Chicken meat1 kilogram
Coriander seeds1 tablespoon
Cumin seeds1 tablespoon
Garlic paste1 tablespoon
Ginger paste1 tablespoon
Red chili powder1 tablespoon
Ground turmeric1 tablespoon
Garam masala1 tablespoon
Fresh coriander, choppedfor garnish
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.