Monday, 7 November 2016

HYDERABADI CHICKEN CURRY


Prep Time  : 15 mins
Cooking Time  : 25 mins
Serve  : 4

INGREDIENTS
Chicken pieces   -  500 gms
Fresh curry leaves   -   7 - 8
Sliced onion  -   2 big size
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1 tsp
Coriander powder   -  2 tbsp
Roasted cumin seeds powder   -  1 tsp
Garam masala powder  -  1/2 tsp
Tomato puree  -   1/2 cup
Cashew nut paste  -   12 - 15 kaju
Kasuri methi  -  1 tsp
Ginger garlic paste  -   1 tbsp
Salt  -  to taste
Oil  -  1/2 cup

METHOD
Heat oil in a pan.
Add sliced onion and saute for one mins.
Add chicken pieces,ginger garlic paste,turmeric powder,roasted cumin seeds powder,garam masala powder,red chilly powder,coriander powder,fresh curry leaves and 2 tbsp water and mix well.
Add tomato puree and saute for 3 - 4 mins.
Add cashew nut paste,kasoori methi and salt and m ix well.
Add half cup of water and cover it.
Cook 7 - 8 mins in low flame.
Serve hot with chapati or rice.