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Chicken Hyderabadi Recipe

Chicken Hyderabadi is a popular Indian Curries
Author :
 
On :
Monday, 24 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 800 gms - Chicken
  • 120 gms - Ghee
  • 100 gms - Onions
  • 3 tbsp - Ginger paste
  • 3 tbsp - Garlic paste
  • 8 Green chillies
  • 1 tsp - Turmeric
  • 1/2 cup - Peanuts
  • 1 tbsp - sesame seeds
  • 1 tbsp - Sunflower seeds
  • 50 gms - Coconut
  • 150 gms - Yoghurt
  • 2 tsp - Garam Masala
  • 2 tbsp - Lemon juice
  • 20 gms - coriander
  • 20 gms - Mint
  • 50 gms - Cashewnuts
  • groundnut oil to fry
  • salt to taste
  • How to Make Chicken Hyderabadi:

    1. Clean chicken, remove the skin and cut into 8 pieces.
    2. Peel, wash and chop onions.
    3. Remove stems, wash, slit, de-seed and chop green chillies.
    4. Clean, wash and chop coriander and mint.
    5. Pound peanuts, sesame seeds and sunflower seeds with a pestle.
    6. Remove the brown skin and grated coconut.
    7. Heat oil in a kadhai and deep fry cashew nuts until golden brown.
    8. Whisk yoghurt in a bowl.
    9. Heat ghee in a pot, add onions and saute over medium heat until golden brown.
    10. Add the ginger and garlic pastes.
    11. Stir for a minute, and green chillies and turmeric, stir.
    12. Then add the pounded nuts and seeds, and grated coconut.
    13. Stir for a minute, add yoghurt and fry until the fat leaves the masala.
    14. Now add chicken, stir, add water (approx. 400 ml.), being to a boil, simmer until tender. Adjust the seasoning.
    15. Sprinkle garam masala, lemon juice, coriander, mint and cashew nuts, stir.
    16. Remove to a dish and serve with bread.




     

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