HYDERABADI CHILLI CHICKEN CURRY | HYDERABADI CHILLI CHICKEN RESTAURANT STYLE

Ingredients for Hyderabadi Chilli Chicken Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

– Chicken, curry cut with bones – 1 Kg

Onion-Chilli Green paste:
– Onion, cubed- 2 medium (160 gms)
– Ginger, chopped- 2 inches (20 gms)
– Garlic cloves- 12-14( 15 gms)
– Green Chillies- 10 (25 gms)
– Coriander Leaves, chopped- 8 tbsp (40 gms)

For the Marination:r
– Turmeric powder-1 tsp
– Salt- 2 tsp
– Whisked curd/yogurt- 8 tbsp (200 gms)
– Green paste made in grinder

Spice Powders:
– Turmeric Powder- 1/4 tsp
– Coriander Powder- 2 tsp
– Cumin Powder- 1.5 tsp
– Later,
– Garam Masala Powder- 2 tsp

Other Ingredients:
– Green Chillies, cut- 4-5
– Oil -5-6 tbsp

For Garnish:
– Coriander leaves, chopped- 4 tbsp

Preparation:

– To make the Green paste, peel and cube/thick slice the onions, peel the ginger and garlic and chop the ginger & coriander leaves. Also cut the green chillies into two.
– To make the paste, add all these items to a grinder and grind into a paste.
– Whisk the yogurt and set it aside.
– Marinate the chicken pieces with the green paste, turmeric, whisked curd/yogurt and salt.
– Set aside for 30 mins.

Process:

– Heat oil in a pan or kadhai and then add the green chillies. Give a stir and lower the heat. Add the spice powders other than Garam Masala powder and give a mix for 15 secs.
– Add the marinated chicken, give a mix and fry on high heat for around 5 mins till chicken turns white and oil starts to leave the sides.
– Now cover & cook on low heat for around 20 mins till the masala is cooked, chicken is tender and oil separates. Do stir it once after 10 mins.
– Now add the garam masala powder, give a mix and cover & cook for another 5 mins.
– Lastly garnish with chopped coriander leaves

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