Food Tribune

Hyderabadi Chicken

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Hyderabadi chicken is a slow-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 alongside naan, rice and roti.

Easy
6 person(s)
25 Min
2 Likes

Ingredients

ALMOND-CASHEW NUT POWDER
- Almond9 - 10
- Cashew nuts9 – 10
MARINADE
- Chicken boneless, cubed1 KG
- Yoghurt1 cup
- Tomato paste1 tablespoon
- Kashmiri red chili1 teaspoon
- Ground black pepper1 teaspoon
- Garam masala1 teaspoon
- Red chili powder1 teaspoon
- Saltto taste
- Ground cumin1 teaspoon
- Ground turmeric1 teaspoon
- Ginger garlic paste1 tablespoon
- Fried onion, crushed1 tablespoon
- Almond - cashew nut powder2 tablespoons
GRAVY
- Oil½ cup
- Cinnamon sticks2
- Cardamom2 – 3
- Cloves½ teaspoon
- Green chilliesfor garnish
- Fresh coriander, choppedfor garnish

Preparation

To make powder: combine almonds, cashew nuts and grind into a fine powder.
For marinade: In a mixing bowl combine yogurt with tomato paste, Kashmiri chili powder, ground black pepper, garam masala, red chili powder, salt, ground cumin, ground turmeric, ginger garlic paste, crushed brown onions, almond-cashew nut powder, cubed chicken, mix until well coated.
Cover with a cling wrap and marinate for 1 hour.
For gravy: in wok heat oil, add cinnamon sticks, cardamom, cloves and stir.
Now add marinated chicken and sauté for 5 minutes, then cover and cook for 10 minutes until oil comes at the surface.
Now garnish green chilies, coriander and serve it with naan.
Enjoy! Please give us your feedback in the comments below.