Indian · lunch

Hyderabadi Chicken Curry

Name: Hyderabadi Chicken Curry
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 grams Chicken Breasts, cubed; 1 large Onion, chopped; 1 Green chili, sliced; 2 tablespoons Ginger paste; 1 tablespoon Garlic paste; 1 tablespoon Chili powder; 1/4 tsp Turmeric powder; Salt to taste; 5 tablespoons Ghee; 1 Green cardamom; 1 inch Cinnamon stick; 1 Bay leaf; 1 tablespoon plain yogurt; 1/4 cup fresh cilantro; 20 Cashew nuts, ground to smooth paste with milk; 1/4 tsp Roasted Poppy seeds; 6 Saffron strands (soaked in milk); 4 tablespoons milk (for soaking saffron)

“Hyderabadi Chicken Curry might be just the main course you are searching for. This recipe makes 3 servings with 528 calories, 39g of protein, and 35g of fat each. For $3.72 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up ginger paste, garlic paste, turmeric powder, and a few other things to make it today. 1 person has made this recipe and would make it again. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free and ketogenic diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is solid. If you like this recipe, take a look at these similar recipes: hyderabadi chicken biryani , how to make chicken biryani, hyderabadi chicken biryani , how to make chicken biryani, and andhra chicken curry – kodi kura with gravy (simple chicken curry ).”

total: 45 min
effort: Easy
serves: 3
ratings: New

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Ingredients

Serves 3

Chicken breastscubed500 g
Onionlarge, chopped1 large
Chilisliced1
Ginger paste2 tbsp
Garlic paste1 tbsp
Chili powder1 tbsp
Turmeric powder¼ tsp
Salt3 servings
Ghee5 tbsp
Cardamom1
Cinnamon stick1 inch
Bay leaf1
Yogurt1 tbsp
Cilantro¼ cup
Cashew nutsground to smooth paste with milk20
Roasted poppy seeds¼ tsp
Saffron strandssoaked in milk6
Milkfor soaking saffron4 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
In a bowl and combine onion, green chili, ginger paste, garlic paste, chili powder, turmeric, ground cashew paste, yogurt, cilantro leaves and salt to a smooth mixture.
2
Marinate the chicken pieces in this mixture for at least 30 minutes.
3
Heat ghee/oil in a kadai, when hot add the green cardamom, cloves, cinnamon stick and bay leaf. When aroma rises, add the mixture along with chicken pieces and fry for few minutes until the mixture is cooked.

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