January 4, 2017

Hyderabadi Chicken Curry - Simply Delicious !!!


I make this Hyderabadi chicken curry for special occasion.  This curry is rich in flavour & taste great with rice and rotis.  Special kind of paste is prepared using peanuts, poppy seeds, sesame seeds and red chillies and cooked along with other spices.  Addition of coconut milk makes this dish outstanding and perfect menu in any party table. 


Ingredients :

  1. Chicken - 1 kg
  2. Bay leaf - 1 no
  3. Cinnamon stick - 1 inch 
  4. Green cardamom - 2 nos
  5. Cloves - 3 nos
  6. Black pepper corns - 10 nos
  7. Hing - 1/4 tsp
  8. Mustard seeds - 1 tsp
  9. Curry leaves - 2 tbsp
  10. Turmeric powder - 1/2 tsp
  11. Onion - 1 no
  12. Sesame seeds - 1 tbsp
  13. Peanuts - 2 tbsp
  14. Dry red chillies - 4 nos
  15. Poppy seeds - 1 tbsp
  16. Ginger garlic paste - 1 tbsp
  17. Salt to taste
  18. Chilly powder - to taste 
  19. Coriander powder - 1 tbsp
  20. Coconut milk - 1/4 cup
  21. Water
  22. Tamarind juice - 1 tbsp
  23. Oil - 1 tbsp
  24. Coriander leaves for garnishing

Method :

1.   Soak poppy seeds and dry red chillies in water for 10 mins.  Grind them along with sesame seeds and peanuts.  Keep the masala aside.

2.   Heat oil in the heavy bottomed pan, add bay leaf, cinnamon stick, cardamom, cloves, black pepper corns & hing.  

3.   Add mustard seeds, curry leaves and finely chopped onions.  Saute till tender.

4.   Add ginger garlic paste, turmeric powder and salt to taste.


5.   Add cleaned and cut chicken pieces and grounded masala.  Cook for few mins.

6.   Add chilly powder, coriander powder, tamarind juice and water around 2 cups.   Cover and cook till done.  

7.   Once the chicken is cooked, add coconut milk and switch of the flame.  Garnish it with coriander leaves.


Serve with hot steamed rice / rotis /  naan / parathas.

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