Hyderabadi Chicken Curry,,,,,,,

Ingredients :

To Marinate Chicken :

250 gms Chicken

1/4 tsp turmeric powder

1/2 cup curd/yogurt

salt to taste

To Grind :

2 medium sized onions – chopped

1 tbsp ginger-garlic paste

2 cloves

1/2 cinnamon stick

1 star anise

2 green cardamom

2 mace

1 tsp nutmeg powder

1/2 tsp black cumin seeds (shah-jeera)

3-4 black peppercorns

For Curry :

2 green chilies

1/2 tsp red chili powder

1 tsp coriander powder

1/2 tsp black cumin seeds

salt to taste

1 mace

5-6 curry leaves

1/4 cup finely chopped coriander

Method :

Marinate chicken with turmeric powder, curd and little salt. Keep it aside for 10 mins. Meanwhile, grind all the ingredients mentioned under “To Grind”. Add 1-2 tbsp water and grind to a smooth paste.

Heat 3-4 tbsp oil in a pan or kadhai. Tamper mace, black cumin seeds and curry leaves. Add green chilies and saute a while on low flame.

Add marinated chicken without the left over marination. Fry for 2 mins on low flame. Add grounded paste and cook for 2 mins.

Add left over marination, red chili powder, coriander powder and salt to taste. Add 1 cup water and cook it covered on low flame for 15-20 mins. 

Add more water if needed. Garnish with chopped coriander and serve hot with rice/pulao.