Tuesday, June 02, 2015

Hyderabadi Chicken Masala / Andhra Chicken Curry / Chicken Gravy Recipes

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Andhra Chicken curry is a very popular Indian chicken dish cooked in spicy aromatic  gravy. It tastes absolute hot and an ideal recipe for spicy food lovers. This traditional dish can beprepared quick & easy at home. I prepare it on weekend dinner and it makes a very luscious and delicious combo with kulcha, naan or any Indian flat breads. Try this Andhra non-veg chicken masala and enjoy the admires from your family.
Ingredients:
To marinate:
·         Chicken               -  ½ kg
·         Turmeric pwd     - ¼ tsp
·         Red chilly pwd    -  ½ tsp
·         Garam masala pwd   - ½ tsp
·         Yoghurt                - 1 tbsp
·         Salt to taste
To Grind:
·         Grated coconut   - 2 tbsp
·         Cloves                  -2
·         Red chilly            - 2 to 3
·         Peppercorns        - 10
·         Cardamom          - 2
·         Coriander seeds - 1 tbsp
·         Cumin seeds       - ½ tsp
·         Fenugreek           - 1 tsp
·         Cashews              - 6
·         Cinnamon           - 1 small piece
For chicken curry:
·         Onions                 - 2
·         Ginger garlic paste- 1 tbsp
·         Green chilly         - 1
·         Mint leaves         - 7 to 8
·         Tomato puree     - 2 tbsp
·         Nutmeg pwd       - ¼ tsp
·         Fresh lemon juice- few drops
·         Salt to taste
·         Oil as needed
·         Coriander leaves to garnish
Method:
1.       Wash and chop chicken.
2.      Marinate with turmeric pwd, red chilly pwd, garam masala, yoghurt and salt.
3.      Allow to marinate for 1 hour.
4.      Heat ½ tsp of oil in a pan.
5.      Add grated coconut, cloves, red chilly, peppercorns, cardamoms, coriander seeds, cumin, fenugreek, cashews and cinnamon.
6.      Roast in low medium flame.
7.      Allow to cool.
8.      Transfer to a blender and grind to smooth paste by adding little water.
9.      Keep aside.
10.   Heat 1 tbsp of oil in the frypan.
11.    Add sliced onions and fry till light brown.
12.   Add ginger garlic paste, green chilly and saute.
13.   Add, mint leaves, tomato puree and salt.
14.   Saute well until the oil separates.
15.   Add the freshly ground paste (step 8)
16.   Mix well.
17.   Add the marinated chicken pieces.
18.   Cover and cook on low medium flame. ( add if needed ¼ cup of water)
19.   Stir once in a while.
20.  Once the chicken is done add nutmeg pwd.
21.   Turn off flame.
22.  Squeeze few drops of lemon juice.
23.  Garnish with freshly chopped coriander leaves.
24.  Hot n spicy Hyderabadi Chicken curry is ready.
25.  Serve hot with roti, chapati, paratha, naan or rice dishes.
26.  We relished with onion Kulcha.

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