Hyderabadi Chicken Curry

Photo: Mythreyi Dilip

Ingredients

500 grams Chicken Breasts, cubed

1 large Onion, chopped

1 Green chili, sliced

2 tablespoons Ginger paste

1 tablespoon Garlic paste

1 tablespoon Chili powder

1/4 tsp Turmeric powder

Salt to taste

5 tablespoons Ghee

1 Green cardamom

2 Cloves

1 inch Cinnamon stick

1 Bay leaf

1 tablespoon plain yogurt

1/4 cup fresh cilantro

20 Cashew nuts, ground to smooth paste with milk

1/4 tsp Roasted Poppy seeds

6 Saffron strands (soaked in milk)

4 tablespoons milk (for soaking saffron)

Preparation

In a bowl and combine onion, green chili, ginger paste, garlic paste, chili powder, turmeric, ground cashew paste, yogurt, cilantro leaves and salt to a smooth mixture.

Marinate the chicken pieces in this mixture for at least 30 minutes.

Heat ghee/oil in a kadai, when hot add the green cardamom, cloves, cinnamon stick and bay leaf. When aroma rises, add the mixture along with chicken pieces and fry for few minutes until the mixture is cooked. Add enough water to the mixture, when starts to boil simmer and cover with lid.

Cook until the gravy thickens, chicken pieces are done and ghee floats on top.