Hyderabadi Chicken curry

Chicken curry

Marinate and keep aside for 30 mins

Chicken - 2 lbs

Red chili powder - 1.5 tsp

Salt

Turmeric - 1/2 tsp

Garam masla - 1/2 tsp

Coriander powder - 1 tsp

Ginger garlic paste - 2 tsp

Curd - 2 tbsp

Green chili - 2

Set 2 - grind to a paste and keep aside

Onions - 2 tbsp - fried onions

Coconut powder - 2 tbsp

Tomato - 1 small

Set 3 

Onion - 2 Medium

Meat gram masala - 1 tbsp

Mint - 2 tbsp

Coriander leaves - 1/4 cup

Water - 1 cup

Method:

1. Heat oil in a pan, add onion, and fry till golden brown
2. Now add marinated chicken and mix well and cook for 5 mins on high heat
3. Now add onion coconut paste, mint, and coriander leaves and close the lid and cook for 3 mins.
4. Now add water and close the lid and cook for more than 15 mins on low flame.