Hyderabadi Chicken Curry Recipe (English Subtitles) హైదరాబాది చికెన్ కర్రీ

Hyderabadi Chicken Curry Recipe

Ingredients

Chicken-1/4 kg
Onions-1
Sliced green chili(lengthwise)-4
Tomato -2
Ginger garlic paste – 1 tea spoons
Black pepper powder – 1 tea spoon
Coriander leaves -1 bunch
Curry leaves-little
Red chili powder – 1 table spoons
Salt – as per taste
Turmeric – ¼ teaspoon
Garam masala –1 table spoon
Cumin powder -1 tea spoon
Coriander powder -1 tea spoon
Lemon – half
Cashew – 2 table spoons
Oil -2 table spoons

Preparation method

Cut and onion into four pieces and grind them into coarse paste.
Add water if required.
Collect this onion paste into bowl
Cut the Tomatoes in to four cubes and grind them into smooth paste.
These pasted tomatoes are called tomato puree.
Collect this tomatoes paste into bowl.
Now grind cashews in the grinding jar by adding required quantity of water.
Collect this cashew paste into bowl.
Squeeze lemon juice into bowl without seeds.
Now switch on stove and place frying pan.
Add 2 table spoons of oil
Now add coarse onion paste.
Fry in the pan till it becomes soft.

The onions will turn soft quickly when you add paste in the oil instead of pieces.
Add sliced green chilis and mix them well.
Boil them in low flame by closing the lid so that onions cook well.
Open the lid and stir them well.
Now add ¼ kg of chicken and mix well.
Close the lid and cook for two minutes.
Now add salt as per taste and add a pinch of turmeric.
Stir fry so that entire mixture blends well.
Now add two table spoons of Ginger garlic paste.
Mix the mixture well so that Ginger garlic paste blends with chicken.
Close the lid and cook it for 5 minutes.
When you open the lid, you will see water along the chicken.
Now add tomato puree and mix will.
Cook for 5 minutes with closed lid
When you open the lid, you will see the water gets evaporated and gravy is thick.
Now add 1 table spoon of red chili powder
Add one glass of water and mix well.
Cook for 2 minutes with closed lid.
Open the lid and stir well.
Add 1 table spoon of coriander powder, ½ tea spoon cumin powders and ½ tea spoon of black pepper.
Mix the mixture well so that all ingredients blends with chicken.
Cook for 3 minutes
Now add cashew paste to the chicken mixture and mix well.
You can add left over cashew paste to the chicken curry by adding little water in the bowl.
Now add squeezed lemon juice to the chicken curry and mix well.
Cook for 3 minutes
Now add coriander leaves and curry leaves and mix well.
Now add one table spoon of garam masala powder and mix well
Now cook for one minute.
When you open the lid, you will observe that oil gets separated from the curry.

Now chicken curry is ready to serve

3 Comments

Sneha kumar reddysays:

December 19, 2018 at 7:31 am

if we want to prepare 1 kg chicken should we multiply the quantity of ingredients to 4? like if 1 tablespoon salt needed for 1/4 kg meants we should add 4 tablespoons for 1 kg? and in same way 4 tamatoes for 1/4 kg means 16 tomatoes for 1kg may be more i think.