Super Easy Hyderabadi Chicken | Hyderabadi Chicken Curry Recipe | The Bombay Chef - Varun Inamdar

Name: Super Easy Hyderabadi Chicken | Hyderabadi Chicken Curry Recipe | The Bombay Chef - Varun Inamdar
Total time: 60 min
Ingredients: 1 kg Chicken thigh; 200 g Onion; ¼ cups Mint; ¼ cups Cilantro; 1 tbsp Coriander seed, powder; 1 tbsp Cumin, powder; 1 tbsp Chili powder; ½ tsp Turmeric, powder; ½ tsp Black pepper, powder; 200 g Yoghurt; 200 ml Coconut milk; 50 g Almond, paste; 1 tbsp Lemon; 4 tbsp Oil; 2 tbsp Ghee; 2 tbsp Garlic, paste; 8 Chili pepper; 1 tbsp Garam masala; 1 pinch Saffron

By Get Curried · 60 min

Ingredients

Chicken thigh1 kg
Onion200 g
Mint¼ cups
Cilantro¼ cups
Coriander seed · powder1 tbsp
Cumin · powder1 tbsp
Chili powder1 tbsp
Turmeric · powder½ tsp
Black pepper · powder½ tsp
Yoghurt200 g
Coconut milk200 ml
Almond · paste50 g
Lemon1 tbsp
Oil4 tbsp
Ghee2 tbsp
Garlic · paste2 tbsp
Chili pepper8
Garam masala1 tbsp
Saffron1 pinch

Instructions

In a bowl, mix the yoghurt, blanched almond paste, coconut milk, ginger-garlic-green chilli paste, cumin powder, turmeric, red chilli powder, garam masala, coriander seed powder, saffron, fried onions, lemon juice, coriander leaves, mint leaves, green chillies, black pepper, oil, ghee and salt, and whisk everything together.
Add the chicken, cover and marinate for at least 2 hours, or overnight for best results.
Heat a kadhai over high heat and add the chicken with its marinade.
Cover and cook on high heat for 5 minutes, then on low heat for 35 minutes.
Turn off the heat and leave the kadhai undisturbed for 5 minutes.

Summarized from Get Curried's video. Watch it for the details.

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Garlic Onion Lemon Yoghurt Chicken thigh Coconut milk Almond

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