Hyderabadi Chicken Green Curry
Hyderabadi Green Chicken Curry - is one of my favorite recipe from Hyderabad cuisines. It’s generally made during marriages and other celebrations. As the name suggests, the colour comes from Green Chilli, Mint and Coriander leaves hotel guys add color which i avoided. It has a Thick & Rich gravy and makes a good combination with rotis and pulao. I first tasted this from - Royal Andhra Spices - RR Nagar Bangalore and since then has been my favorite.
My sister who is in US is a great fan of this and every time she calls she wanted me to get this recipe. That how i gave it a try..... Yes ! she is the inspiration behind this one . I tried many recipes but this one came very close the original one.
Let’s get the Recipe:
INGREDIENTS
- Cashew nuts 10 to 15 nos
- Walnuts 10 nos ( if not available u can use almonds or pistachios)
- Mint & coriander leaves handful ( 1/2 cup Coriander & 1/4 cup Mint )
- Green chilies 6 to 7
- Onions fried 2 nos
- Green cardamom powder 1/2 tsp ( if powder not available add crushed )
- Pepper powder 1 tsp
- Ginger Garlic paste 1 tbsp
- Curd 1/2 cup
- Ghee 1 tbsp
- Oil 1 tbsp
- Lemon juice 1 tbsp
- Cinnamon stick 1 small
- Cumin seeds 1/2 tsp
- Clove 1 or 2
- Chicken 500 gram
- Salt as required
- Garam masala powder 1/2 tsp
- Grated cheese little ( optional)
METHOD
- First fry roast the dry nuts for 30 to 40 sec each
- Transfer the roasted nuts in to mixer jar, to add add, fried onions, mint and Coriander leaves, green chili, pepper powder, garam masala powder, cardamom powder ,curd & grind it into a smooth paste
- Take washed and cleaned chicken add ginger garlic paste, lemon juice and then grounded paste and marinate well and keep aside for min 1 hr
- Now take a kadai, heat oil and ghee
- Once it’s hot add cinnamon stick, clove, and cumin seeds and saute for a min till it releases the aroma
- To this add the marinated chicken and saute on high flame for 5 to 6 mins without the lid
- After 5 mins add sufficient water and close the lid and cook on low flame for 30 to 40 mins.
- After 40 mins the chicken and the gravy is cooked well
- Garnish it with coriander leaves and little grated cheese and turn of the stove
- Let it sit for 10 mins and then serve
Best served with Roti, Pulao or Ghee Rice
Do try and give me feedback
Happy cooking guys😊