- 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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