Love from me to all the Hyderabadis❤️

INGREDIENTS
Chicken( bone in/boneless) 2 lbs

For the marinade:
Yogurt 200 gms
Ginger garlic paste – 4 tablespoon
Tomato puree 1 cup
Red chilli powder – 2 teaspoon
Tomato ketchup – 4 tablespoon
Coriander powder – 2 teaspoon
Green chilli sauce – 2 tablespoon
Red chilli sauce – 3 tablespoon
Garam masala powder – 2 teaspoon
Cumin powder – 1 teaspoon
Fried onions – 1 cup
Oil/ghee – 5tbsp
Cashews – 10-15
melon seeds- 2 tbsp
Cardamom – 3-4
Salt as required
Vinegar/lemon juice – 2 tablespoon
Cilantro handful
Curry leaves 10-12
Red color optionsl

To garnish:
Fresh cream – 3 tablespoon
Some more cilantro

Instructions:
In a large mixing bowl, combine yogurt, ginger-garlic paste, tomato puree, ketchup, chili sauces,powdered spices and salt.

Grind cashews, melon seeds, and cardamom into a coarse powder and mix it into the marinade.
Add fried onions, chopped cilantro, vinegar or lemon juice, and optional red food color to the mixture.
Mix everything together and add chicken pieces.
In 3/4 or 1/2 cup of hot oil add the curry leaves and temper the marinated chicken.
Cover and refrigerate for at least 2 hours (preferably overnight for best results).

Now in a pan, add the marinated chicken, cover and cook for 15 mins on low to medium heat. Stir in between and check if the chicken is done. Open and cook for another 2-3 minutes until chicken is done.Reduce the heat, add fresh cream and cilantro and mix well and let simmer on low for 2 more minutes.
Turn off the flame and let it rest for 10 minutes. Serve hot with naan, roti, or steamed rice.

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