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.
Almond9 - 10
Cashew nuts9 – 10
Chicken boneless, cubed1 KG
Tomato paste1 tablespoon
Kashmiri red chili1 teaspoon
Ground black pepper1 teaspoon
Garam masala1 teaspoon
Red chili powder1 teaspoon
Ground cumin1 teaspoon
Ground turmeric1 teaspoon
Ginger garlic paste1 tablespoon
Fried onion, crushed1 tablespoon
Almond - cashew nut powder2 tablespoons
Cardamom2 – 3
Green chilliesfor garnish
Fresh coriander, choppedfor garnish
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.