HYDERABADI CHICKEN

Hydrabadi chicken

Ingredients:

  1. Chicken – ½ kg
  2. Yogurt – 1/3 cup
  3. Chilli powder – ½ tb
  4. Oil – 2 tb
  5. Cumin seeds – ½ tb
  6. Coriander seeds – ½ tb
  7. Black peppercorn – 1 tb
  8. Green cardamom – 2 no.
  9. Cinnamon – 1 1/2”
  10. Cloves – 6 no.
  11. Ginger – 1 tb
  12. Garlic – 1 tb
  13. Poppy seeds – 2 tb
  14. Green chilli – 2
  15. Red chilli – 2
  16. Oil – 2 tb
  17. Mace
  18. Onion – 1 no.
  19. Red chilli powder – ½ tb
  20. Tomato – 1 no.
  21. Salt

Procedure:

1. Marinate the chicken (1/2 kg) with yogurt (1/3 cup), salt and chilli powder (1/2 tb).

  1. Heat a Kadai and add oil (2 tb), cumin seeds (1/2 tb), coriander seeds (1/2 tb), black pepper (1/2 tb), green cardamom (2), cinnamon (1”), cloves (4) and roast them for 1 minute. Grind to make a paste.
  2. Next make a paste of ginger (1/2 tb), garlic (1/2 tb), poppy seeds (2 tb), green chilli (2), red chilli (2).
  3. Heat a Kadai and add oil (2 tb).
  4. Next add cloves (2), peppercorn (1/.2 tb), mace (pinch), cinnamon (1/2”) and onion paste (1). Fry for 2 minutes.
  5. Now add ginger garlic paste (1 tb), salt, red chilli powder (1/2 tb) and chicken (1/2 kg). Cook for few minutes.
  6. Next add the prepared paste and cook for few more minutes.
  7. Now add tomato paste (1) and cook till the oil separates from the sides.
  8. Switch off the flame and serve hot with chapatti.
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