HYDERABADI CHILLI CHICKEN CURRY | HYDERABADI CHILLI CHICKEN RESTAURANT STYLE

Hyderabadi Chilli Chicken Curry | Hyderabadi Chilli Chicken Restaurant Style | Hyderabadi Style Green Chilli Chicken | Hyderabadi Chilli Chicken | Green Chilli Chicken Curry | Hyderabadi Style Chicken Curry | Chicken Curry | Chicken Recipe


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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