Chicken Hyderabadi

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

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.