#hyderabadichickencurry #shadiyonwalachicken
Hyderabadi chicken curry recipe
It is made mostly during marriage functions in Hyderabad. Shadiyon wala Hyderabadi chicken curry recipe.
Ingredients to make the Hyderabadi chicken curry:
To make green masala:
1/4 cup coriander leaves (tightly packed)
1 green chili
15-20 garlic cloves
1-inch ginger roughly chopped
To marinate the chicken:
400 gm chicken (traditionally to make this dish chicken is cut into big pieces)
3 tbsp curd/yogurt
Green masala
Salt to taste
1 tsp Kashmiri red chili powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1 tbsp lemon juice
To make fried onions:
1/2 cup oil
3 medium-size onions, sliced
Whole spices to make the chicken curry:
2 bay leaves
1-inch cinnamon
1 tsp caraway seeds
2 cloves
4 green cardamom
1 black cardamom
To make the chicken curry:
1 green chili, slit
Mint leaves
Chopped coriander leaves
To make fried onion & nuts paste:
10 cashews
10 almonds
1 tsp ghee/clarified butter
Half of the fried onions
100 gm curd
How to make Hyderabadi murgh recipe?
1) First, make a green paste.
Take all the ingredients mentioned under the green paste in the grinding jar.
Add little water & grind it to a fine paste. Cover & keep it aside.
2) Next, marinate the chicken.
Take chicken, curd/yogurt, green masala, salt, Kashmiri red chili powder, turmeric powder, coriander powder, garam masala powder & lemon juice.
Marinate & keep it aside for 30 minutes.
3) Fried onions:
Heat 1/2 cup oil, fry the onion slices until golden brown. Take it out & spread on a plate.
4) In the same pan add bay leaves, cinnamon, caraway seeds, cloves, green cardamom & black cardamom. Saute for a minute.
5) Add marinated chicken. Cook for 5 minutes on high flame. Cover & cook until chicken is cooked well.
6) In another pan, roast 10 cashews & 10 almonds with 1 tsp ghee/clarified butter. Keep it aside. Switch off the flame
7) Divide the fried onions into two parts.
8) Take one part of fried onions, fried cashews, almonds & curd/yogurt. Grind to a fine paste. Keep it aside.
9) Check whether the chicken is cooked well.
10) Add the prepared onion & cashew paste into the chicken curry.
11) Cover & cook on low flame until oil floats on the surface.
12) Add 1 cup water, cover & cook for 5 minutes. Stir in between as required.
13) Rest of the fried onions, 1 green chili, mint leaves & chopped coriander leaves.
14) Cover & cook on low flame for 15-20 minutes.
15) Finally, add Kewra essence & 1/4 tsp Mace powder & a pinch nutmeg. Cook for a minute & switch off the flame.
16) Hyderabadi chicken curry is ready to serve.
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