Ingredients

• 1 kg - chicken, cleaned and cut into joints
• 1/2 cup - grated coconut
• 1.5 cup - onion, finely chopped
• 200 ml - thick coconut milk
• 200 ml - tomato puree
• 20 - dried red chillies
• 1 tsp - cumin seeds
• 1/2 tsp - fenugreek seeds
• 2 tsp - coriander seeds
• 6 cm piece - cinnamon
• a small piece - nutmeg
• 3 tbsp - cashew nuts, chopped
• 4 tbsp - oil
• 1 tbsp - ginger garlic paste
• 2 tsp - sugar
• 2 tbsp - lime juice
• 4 - cardamom
• Salt to taste
• 6 - cloves

How to Make Hyderabadi Chicken Curry

• Grind coconut, dried red chillies, cumin, fenugreek, coriander, cinnamon, nutmeg and cashew nuts to a smooth paste.
• Heat ghee or oil in a kadai and add onion and fry till it turns golden brown.
• Add ginger garlic paste and fry till fragrant.
• Add the ground paste and fry till the oil separates.
• Add coconut milk, tomato puree and 1 cup of water.
• Add chicken, salt and sugar.
• Cover and simmer till the chicken is cooked and the gravy is creamy.
• Stir in the lime juice and serve.