Chicken Hyderabadi

 Chicken Hyderabadi

Ingredients: Chicken 1 kg ( medium size pieces), coconut milk 300 ml, Curd 200g, almond 20 seed, fresh coriander leaves ½ cup, green chilli 6, Termaric powder 1tsp, Red Chili powder 1tbs, Roasted cumin powder 1 tap, Corriender powder 1tsp, Garlic 15 cloves, ginger 1½ inch, lemon ½, pepper corn 15, Garam masala 1 tbs, two medium size onion, Vegitable oil 4 tbs, salt to taste.

Process: wash the chicken pieces and keep aside.

Soak the almonds for sometime with water, then blanch them and put then in a grinder and make a fine paste, add water if needed. Keep aside.

Take ginger, garlic and 3 pieces of green chilli in a grinder and make a fine paste with them. Keep aside.

Cut the Onions, take a pan add 1 tbs oil to this, heat the pan and fry the onion to golden brown. Transfer onion from pan, allow this to cool and then crush the fried onion.

Crush the pepper corn to make powder.

The most important part of this cuisine is the Meritnation. So let's start the Meritnation.

Take a mixing bowl, add curd, coconut milk, almond paste and mix them well. Now add turmeric powder, roasted cumin powder, Red chilli powder, corriender powder and garam masala powder one by one and mix them well. Now to this add the chicken pieces to this, and mix spices mixture with chicken pieces, add chopped coriander, and chopped green chilli, and crushed fried onion to this, and squiz ½ lemon juice to this, add crushed pepper corn to this, now add oil ( also the oil after frying onion) , add salt to taste, mix them well and cover it. Keep this for Marination in refrigerator for overnight or atleast for 2 to 3 hours.

Now the steps to cook, take pan or Kadai heat it and transfer the marinated chicken to pan and stir it and cook in high flame for 5 to 8 minutes, then bring the flame to medium and cover the pan with a lid, cook the chicken for 30 min, stir it time to time. After 30 min the chicken is done and gravy become thik. Bring flame to low and cook for another 5 mins undisturbed, once the oil is float on top, put the flame off and transfer this to serving bowl.