Empty My Fridge
HYDERABADI CHICKEN CURRY
Ingredients
- Chicken1 kg
- Onion · finely sliced4
- Garlic · paste3 tsp
- Yoghurt250 g
- Cilantro · finely chopped1 cup
- Mint · finely chopped1 cup
- Turmeric1 tsp
- Chili powder3 tsp
- Coriander seed · powder10 ½ tsp
- Garam masala · powder1 tsp
- Saltto taste
- Oil5 tbsp
- Tomato sauce2 tbsp
Instructions
- Marinate the chicken in two stages: first with the dry spice powders, salt and curd; then with the coriander leaves, mint leaves and ginger-garlic paste.
- Heat the oil in a kadhai and fry the sliced onions until golden brown.
- Add the marinated chicken, mix well, and fry on high heat for about 3 minutes, stirring constantly.
- Lower the heat, cover with a lid, and cook for 5 minutes.
- Add the Kashmiri chilli powder, mix well, and cover again.
- Add a dash of tomato sauce.
- Add a cup of water and simmer until the chicken is tender and the gravy is thick.
Summarized from Spice Eats's video. Watch it for the details.
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