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BROWSE
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.
Ingredients
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- Almond9 - 10
- Cashew nuts9 – 10
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- 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
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- Oil½ cup
- Cinnamon sticks2
- Cardamom2 – 3
- Cloves½ teaspoon
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- Green chilliesfor garnish
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- 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.
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