HYDERABADI CHICKEN CURRY

Jennifer B | 05:40
Ingredients:

  • Chicken – 500 gm
  • Cup mint leaves – 1 cup
  • curd – 1 cup
  • grated coconut – 1 cup
  • ginger-garlic paste – 1 tbsp
  •  butter – 1 tbsp
  • ground black pepper – ½ tbsp
  • red chili powder – 1 tbsp
  • cumin powder – ¾ tbsp.
  • coriander powder – ¾ tbsp.
  • garam masala powder – 1 tbsp
  • coriander leaves(few)
  • Salt to taste
PROCEDRE:
  • Make a smooth paste of grated coconut in a mixer.
  • Spoon coconut paste in hot pan and add mint leaves.
  • Add garam masala, red chili powder, cumin powder, pepper, coriander powder and salt.
  • Add butter and curd, mix these for about some time on low flame.
  • Add chicken to it and cover the pan with alid and allow it cook for about 5 minutes.
  •  add ginger-garlic to it.
  • Sauté it properly and cover with a lid, cook it for about 20 minutes on low flame.
  • Finally add chopped coriander leaves and turn off the stove.
  • Now Hyderabad chicken curry is ready to taste with rice and roti.

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