HYDERABADI STYLE CHICKEN CURRY

 

Prep Time  : 15 mins

Cooking Time  : 25 mins
Serve  : 4

INGREDIENTS
Chicken pieces   -  500 gms
Onion paste - 1 onion
Sliced onion  -   2 big size
Turmeric powder  -  1/2 tsp
Whole red chilly  -  4 - 5
Kashmiri red chilly powder - 1 tsp
Coriander seeds   -  2 tbsp
Cumin seeds    -  1 tsp
Garam masala powder  -  1/2 tsp
Cloves - 2 - 3
Cinnamon - 1 inch stick
Green cardamom - 1
Ginger garlic paste  -   1 tbsp
Curd - 2 tbsp
Salt  -  to taste
Oil  -  1/2 cup

METHOD
Heat oil in a pan.
Add sliced onion and deep fry the onion and strain it
Dry roast the coriander seeds,cumin seeds,whole red chilly,cinnamon stick,cloves and cardamom p,once cooled to make a powder.
Marinate chicken with curd,ginger garlic,salt ,fried onion,red chilly powder and kashmiri mirch powder.
Keep aside for 4 - 5 hours.
Heat oil in a pan add onion paste and saute for 4 - 5 mins now add marinated chicken pieces and turmeric powder and cover the lid and cook in a medium flame until oil leaves the pan.
Add half cup of water and bring to boil,once boiled keep it in a low flame and cook for five mins
Serve hot with chapati or rice.