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Hyderabadi Chicken Curry | Spicy Hyderabadi Chicken Gravy Recipe

Hyderabadi Chicken Curry Recipe
Hyderabadi chicken curry is an aromatic and spicy chicken gravy made with freshly ground garam masala. This smooth, thick, and creamy gravy complements chapati, naan, rice, or dosa. Prepare this famous restaurant-style chicken gravy at home with our easy-to-follow version. Share your valuable feedback to let us know how much you relished it. And that's not all – explore our wide array of additional recipes and handy tips for a truly delightful gastronomic journey.
Hyderabadi Chicken Gravy with Step by Step Pictures

Hyderabadi Chicken Curry

Recipe Cuisine: South Indian | Recipe Category: Chicken /  Non Veg
Prep Time: 10 mins | Cooking Time: 40 mins | Serves: 5

Ingredients:

Chicken - 3/4 Kg
Onion -2
Tomato - 4
Green chilli - 2
Chilli powder - 1tblspn
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 2 tsp
Freshly ground Garam masala - 1 tblspn
Pepper powder - 1/2 tsp, if required
Red food color - optional
Coriander leaves - a sprig
Lemon juice - 1 tblspn
Cashew nut - 2 tblspn
Salt - to taste
Oil - 3 tblspn

For Garam masala (to roast and grind):

Coriander seeds - 2 tblspn
Cinnamon - 2
Cloves - 6
Peppercorns - 1/2 tsp
Cumin seeds - 1 tsp

Optional:

Coconut - 3 tblspn
Poppy seeds - 2 tblspn

Method:

In a pan, dry roast the ingredients listed under "For Garam masala - to roast and grind" under low flame. Grind it to a smooth powder.

Puree the onion, tomato and cashew nuts into a smooth paste separately.

Heat oil in a pan. Add the slitted green chilli, pureed onion and cook until all the water gets evaporated and becomes dry.

When onion gets dried and cooked well, add the ginger garlic paste. Saute till the raw smell is gone.

Then, add in coriander powder, chilli powder, turmeric powder, freshly ground ground masala, curry leaves and salt to taste. Saute for a minute.

Now, add the chicken pieces and mix well. Stir fry for 10 minutes until the raw smell of the masala is gone. Add 1.5 cup of water and cover and cook for 5 minutes.

Add in tomato puree and cook for 15 to 20 minutes. Then, add the cashew paste, lemon juice, pepper powder and cook for 5 to 10 minutes.

Garnish with coriander leaves and turn off the flame.

Serve hot with your favorite accompaniment.

Note: 
  • You can replace the cashew paste with coconut and poppy seed paste.
  • After adding chicken, stir fry for 10 minutes to get rid of the raw flavor of the garam masala. The gravy wont taste good if you can feel the sharp raw taste of cinnamon and cloves.
     
Pictorial:
Hyderabadi_Chicken_Step1
Keep the ingredients for garam masala ready
Hyderabadi_Chicken_Step2
In a pan, dry roast the ingredients listed under "For Garam masala - to roast and grind" under low flame. Grind it to a smooth powder.
Hyderabadi_Chicken_Step3
Keep the other ingredients ready
Hyderabadi_Chicken_Step4
Puree the onion, tomato and cashew nuts into a smooth paste separately.
Hyderabadi_Chicken_Step5
Heat little oil in a pan.
Hyderabadi_Chicken_Step6
Add the pureed onion
Hyderabadi_Chicken_Step7
and 2 slitted green chilli
Hyderabadi_Chicken_Step8
Cook until all the water gets evaporated and becomes dry.
Hyderabadi_Chicken_Step9
When onion gets dried and cooked well, add the ginger garlic paste. Saute till the raw smell is gone.
Hyderabadi_Chicken_Step10
Then, add in coriander powder, chilli powder, turmeric powder
Hyderabadi_Chicken_Step11
Freshly ground ground masala is added
Hyderabadi_Chicken_Step12
Add curry leaves
Hyderabadi_Chicken_Step13
And salt to taste. Saute for a minute.
Hyderabadi_Chicken_Step14
Now, add the chicken pieces and mix well.
Hyderabadi_Chicken_Step15
Stir fry for 10 minutes until the raw smell of the garam masala is gone. The gravy won't taste good if you can feel the sharp raw taste of cinnamon and cloves.
Hyderabadi_Chicken_Step16
Add 2 cups of water
Hyderabadi_Chicken_Step17
Mix well
Hyderabadi_Chicken_Step18
Cover and cook for 5 minutes.
Hyderabadi_Chicken_Step19
Rawness of onion is almost gone
Hyderabadi_Chicken_Step20
Add in tomato puree. You can add the tomato puree in the beginning too.
Hyderabadi_Chicken_Step21
Cover and cook for 15 to 20 minutes.
Hyderabadi_Chicken_Step22
Check if the tomatoes and chicken are cooked well
Hyderabadi_Chicken_Step23
Then, add the cashew paste
Hyderabadi_Chicken_Step24
Add little lemon juice. It is optional. You can balance the spiciness with lemon
Hyderabadi_Chicken_Step25
  Adjust spiciness with more pepper powder if required and cook for 5 to 10 minutes.
Hyderabadi_Chicken_Step26
Garnish with coriander leaves and turn off the flame.
Hyderabadi Chicken Gravy Ready
Hyderabadi Chicken curry is ready to be served!

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