Chicken Hyderabadi

Name: Chicken Hyderabadi
Total time: 3600 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 700 g Chicken; 6-7 handful of curry leaves; 1¹/2 cup Curd; 2 tbsp cumin seeds (shahi); 1¹/2 tbsp coriander seeds; 15 cloves garlic; 1 inch ginger; 1 piece tomato; 1 tbsp pepper; 1 tbsp kashmiri red chilli powder; 2 kashmiri red chillies; 1/2 tbsp cumin powder; 1/2 tbsp coriander powder; Pinch haldi; as per taste Salt; 2 green chillies; 3 tbsp mustard oil; 5 tbsp refined oil; as needed Coriander leaves for garnishing; 2 tbsp onion garlic paste; 1 teaspoon ginger paste; 4 tbsp wheat flour; 3 medium sized onions finely chopped; 1 tbsp sugar; 1 tbsp tomato sauce

Shraddha Chatterjee @cook_24711554

Hyderabadi dishes are always relishing. I was wondering how to prepare chicken with curry leaves, which is main ingredient in South Indian dishes. So I improvised a bit and cooked my version of Chicken Hyderabadi. I hope you like it?

Shraddha Chatterjee @cook_24711554

Saved

Ingredients

1 hour

5 servings

700 gChicken
6-7 handful of curry leaves
1¹/2 cupCurd
2 tbspcumin seeds (shahi)
1¹/2 tbsp coriander seeds
15 clovesgarlic
1 inchginger
1 piecetomato
1 tbsppepper
1 tbspkashmiri red chilli powder
2kashmiri red chillies
1/2 tbspcumin powder
1/2 tbspcoriander powder
Pinchhaldi
as per tasteSalt
2green chillies
3 tbspmustard oil
5 tbsprefined oil
as needed Coriander leaves for garnishing
2 tbsponion garlic paste
1 teaspoonginger paste
4 tbspwheat flour
3medium sized onions finely chopped
1 tbspsugar
1 tbsptomato sauce

Saved

Steps

1 hour

1

Marinate the chicken for an hour with curd, a bit of mustard oil, onion garlic paste, ginger paste, a pinch of black pepper powder.
2

In a pan take mustard oil, add cumin seeds (shaahi), coriander seeds, cloves, ginger, curry leaves, kashmiri red chillies, two green chillies, tomato. Stir fry it for not more than 7 mins in medium flame. Let it cool for sometime and grind it into a fine paste
3

Take the marinated chicken out of the marination into another container. Add wheat flour, kashmiri red chilli, salt as per taste. Mix it well
4

In the same pan, add refined oil and shallow fry the marinated and coated chicken pieces in medium flame. Keep it aside.
5

Time to prepare the curry now. In the same oil, add chopped onions. Fry it until it's transluscent. Add a pinch of turmeric powder, kashmiri red chilli powder, cumin powder, coriander powder. Then add the entire grinded curry leaves mixture into the pan.
6

Fry this until the raw smell of the mixture withers away. Add the fried chicken. Add a bit of salt and sugar. Remember salt is added in the chicken too. Sugar is added for enhancing the taste of the curry (not for sweetness). Cook under mllow to medium flame until the chicken is cooked.
7

Now add tomato sauce. And coriander leaves for garnishing. Switch off the flame. Your chicken hyderabadi is ready