Hyderabadi Red Chicken Curry In English

Ingredients:

  • Chicken Ginger Masala.... ½  packet
  • Chicken.... 500 gm
  • Cooking Oil.... 1 cup
  • Talhaar Mirch.... 3
  • Roasted and Grinded Cumin.... 1 tbsp
  • Roasted and Grinded Coriander Seeds.... 1 tbsp
  • National Ginger Garlic Paste.... 1 tbsp
  • Black Cardamoms.... 2
  • Green Cardamoms.... 2
  • Cloves.... 4
  • Cinnamon Sticks.... 2
  • Bay Leaf.... 1
  • Ginger Cut in Julienne.... 3 tbsp
  • Green Chilies.... 4
  • Fresh Coriander.... 4 tbsp
  • Yogurt.... 250 gm
  • Brown Onion Powder.... 3 tbsp
  • Lemon Juice.... 1 tbsp
 

Method:

 
  • Marinate 1 kg chicken in ½ pack Chicken Ginger Masala and ½ cup yogurt. Set aside.
  • Boil 3 talhaar mirch in water for 20 minutes and let them cool. Take out the seeds and make a thick paste of these in a blender.
  • In a pot, heat 1 cup cooking oil and 1 tbsp  Ginger Garlic Paste. Add 1 tsp roasted grounded cumin, and 1 tsp roasted grounded coriander seeds. Add 2-4 black and green cardamoms, 4-5 cloves, 2-3 cinnamon sticks, and 3-4 bay leaves. Stir all the spices well and add the marinated chicken along with 1 tbsp each of powdered brown onions and talhaar mirch paste. Cook for 30 minutes until the chicken is perfectly cooked. Add some water if needed.
  • When the curry consistency is thick, add 1 tbsp green chilies, 1 tbsp lemon juice, 1/2 medium sized julienne ginger and coriander in the end and serve.
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