Hyderabadi chicken curry

Hyderabadi chicken curry 

Chicken - 2 lbs

Onion - 1 large sliced

Tomato - 2 medium sliced

Ginger garlic paste - 2 tsp

Curry leaves - 2 springs

Green chili - 2 chopped

Mint leaves - 1/4 cup chopped

Coriander leaves - 1/4 cup chopped

Water - 2 cups

Spices: 

Red chili powder - 1 tsp

Turmeric - 1/2 tsp

Coriander powder - 1 tsp

Meat masala - 1 tsp

Garam masala - 1/2 tsp

Salt - to taste

Dry whole garam masala 

Cinnamon - 1 inch

Cloves - 4

Green cardamom - 2

Pepper seeds - 1 tsp

1. Heat oil in pan, add whole garam masala and fry for a min

2. Now add onion, green chilies, curry leaves n fry onions turn to light brown

3. Now add chicken and ginger garlic paste and fry till chicken leaves oil to the sides

4. Now add tomato, all spices and mix well and cover and cook for 5 mins

5. Now add mint, coriander leaves, garam masala and meat masala and mix well for a minute

6. Now add water and close the lid and cook for 20 mins on medium flame.

7. Now you will see oil on top, switch off the gas and serve with roti or rice.