Hyderabadi Chicken Curry

Ingredients:

Chicken  - 1 kg(small pieces)
Grated coconut - 1/2 cup
Cardamom - 4
Cloves - 6
Dried red chillies - 15-20
Cumin seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Coriander seeds - 2 tsps
Cinnamon - medium piece
Nutmeg - small piece
Cashew - 3 tsps(chopped)
Ghee - 4 tsps
Onion - 1/2 cup(finely chopped)
Ginger-garlic paste - 1 tsp
Sugar - 2 tsp
Lemon juice - 2 tsps
Tomato paste - 200 ml
Salt - to taste
Coconut milk - 200 ml(thick)

Directions:

Grind grated coconut,cardamom,cloves,red chillies,cumin seeds,fenugreek seeds,coriander seeds,cinnamon,nutmeg and cashew to a smooth paste
In a pan heat oil or ghee.Add chopped onion and fry till it turns brown.
Add ginger-garlic paste and fry for few mins.
Add the ground paste and fry till oil separates at the sides.
Add coconut milk,tomato paste and a cup water.
Add chicken pieces,salt and sugar.
Cover and on light flame cook till the chicken is completely cooked and the gravy comes creamy.Stir in the lemon juice and serve hot.

Posted in: chicken,chicken curry,non-veg,Non-veg Recipes