Ingredients.
Chicken: 1 kg (cut into small pieces)
- Onions: 2 medium, finely chopped
- Yogurt: 1 cup
- Tomatoes: 2 medium, finely chopped
- Ginger-garlic paste: 2 tablespoons
- Salt: to taste
- Turmeric powder: 1 teaspoon
- Red chili powder: 1 tablespoon
- Coriander powder: 2 teaspoons
- Cumin powder: 1 teaspoon
- Garam masala powder: 1 teaspoon
- Lemon juice: 1 tablespoon
- Chopped coriander: 1/2 cup
- Chopped mint: 1/2 cup
- Oil: 1/2 cup
Instructions.
- Heat oil in a large pan or pot and add the finely chopped onions. Fry until they turn golden brown.
- When the onions are golden, add the ginger-garlic paste and sauté for 2-3 minutes.
- Next, add the tomatoes and cook until they soften.
- Now add the chicken pieces and fry well until the chicken changes color.
- Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
- Whisk the yogurt and add it to the curry. Medium cook on heat until the oil begins to separate.
- Then add salt, garam masala powder, and lemon juice, and cook for another 5-10 minutes.
- Finally, add the chopped coriander and mint, and mix.
- The Hyderabadi Chicken Curry is ready. Serve hot with roti or rice.
