Hyderabadi chicken curry.
Hyderabadi cuisine has its own uniqueness of taste , flavor and texture.It is inspired by the nawab or raj gharana cuisines so it is quite rich in flavor.The gravy dishes are so tasty that you will love to have it any time with plain rice or parantha .I love to order it when i go for outing with my family and friends but these days when everything is cooked in my kitchen , why not this ? So today's recipe is hyderabadi chicken curry.Let's start the preparations and cook it.Cooking time : 40 to 50 minutes
Serves - 5 to 6
Ingredients:
400 grams chicken cut into small pieces
dry coconut flakes - 1/4 cup
sesame seeds - 1 tbsp
coriander seeds - 1/2 tbsp
dry red chili -2
2 medium sized onions chopped
tamarind paste - 2 tbsp
oil - 2 tbsp
red chili powder - 1 tsp
turmeric powder - 1/4 tsp
indian curry powder - 1 tsp
tomato puree- 1/2 cup
ginger garlic paste - 1/2 tbsp
salt to taste
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
kalonji - 1/4 tsp
dry red chili - 2 to 3
curry leaves - 10 to 12
garam masala- 1/2 tsp
water as required
Method of Preparations:
1.Dry roast coconut , sesame seeds , corainder seeds and dry red chili.
2.Let it cool and grind it to a smooth masala powder.
3.Marinate the chicken with 1 tbsp grinded masala powder and keep it for 1 hour.
4.Heat 1tbsp oil in a frying pan and fry add mustard seeds , curry leaves ,cumin seeds , kalonji and fry for 2 minutes.
5.Add ginger garlic paste and cook till the raw smell goes.
6.Add turmeric powder , red chili powder and indian curry powder and mix well.
7.Add grinded masala , mix well and let it cook for 1 minute.
8.Add tomato puree, mix well and cook for 4-5 minutes or till the oil separates from masala.
9.Add tamarind paste, 1 cup water , mix well and cook for 2 minutes.
10.Add marinated chicken and cook till the chicken is cooked(approximately 25 minutes).
11.Add garam masala and mix well.
12.Serve hot with biryani , plain rice or paranthas.
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