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

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