Hyderabadi Chicken Curry
Ingredients
chicken breasts500 grams
onion1 large
chili1
ginger paste2 tablespoons
garlic paste1 tablespoon
chili powder1 tablespoon
turmeric powder0.25 tsp
salt3 servings
ghee5 tablespoons
cardamom1
cinnamon stick1 inch
bay leaf1
yogurt1 tablespoon
cilantro0.25 cup
cashew nuts20
roasted poppy seeds0.25 tsp
saffron strands6
milk4 tablespoons
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
In a bowl and combine onion, green chili, ginger paste, garlic paste, chili powder, turmeric, ground cashew paste, yogurt, cilantro leaves and salt to a smooth mixture.
Marinate the chicken pieces in this mixture for at least 30 minutes.
Heat ghee/oil in a kadai, when hot add the green cardamom, cloves, cinnamon stick and bay leaf.
When aroma rises, add the mixture along with chicken pieces and fry for few minutes until the mixture is cooked.
Add enough water to the mixture, when starts to boil simmer and cover with lid.
Cook until the gravy thickens, chicken pieces are done and ghee floats on top.
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