Hyderabadi Dhaba style Chicken curry

 Hyderabadi Dhaba style Chicken curry

Set 1 - marinate and keep aside for 1 hr

Chicken - 2-3 lbs ( 1 kg)

Red chili powder - 1 tsp

Salt - to taste

Ginger garlic paste - 2 tbsp

Turmeric - 1/2 tsp

Set 2: roast on low flame till nice aroma and Grind to a powder

Coriander seeds - 2 tsp

Pepper seeds - 12-14

Cinnamon - 2 2inches

Javithri - 2 inches ( 2 single stems)

Star anise - 1

green cardamom - 4 or 5

Clove - 6 or 7

Set 3 - Heat oil in a pan, onion, and cook till transplant and add cashews and tomato and cook till tomatoes are soft and switch off. let it cool and grind to a paste and keep aside.

Oil - 1 tbsp

Onion - 2 medium sliced

Cashew - 5

Tomato - 2 juicy round ones  - chopped

Set 4: to cook chicken curry

Oil - 4 tbsp

Shahi jeera  - 1 tsp

Bay leaf - 2

Green chili - 4 whole with a light slit

Ginger garlic paste - 1 tsp

Method:

1. Heat oil in a pan, add bay leaf, shahi jeera, green chili, and fry for a min or two

2. Now add onion and tomato paste and fry for 2-3 mins

3. Now add ginger garlic paste and cook till oil leaves the sides

4. Now add marinated chicken and mix well for 2-3 mins

5. Now add masala powder, cilantro, mint and mix well and cook for 5-6 mins with lid cover.

6. Now add 2 glasses of water and mix well

7. Now close the lid and cook on low flame for 30 mins.

8. After 30 mins, you will see oil floating and the chicken piece is well cooked.

Serve with hot rice