Hyderabadi Chicken Curry (Chicken Cooked In Spiced Indian Gravy)
Chicken Breasts cubed-500gm
Onion big chopped-1cup
Salt to taste
Oil or Ghee-5tbsp
Cinnamon stick-1 inch
Lemon juice/ Sour yoghurt-1tbsp
Grind the following to smooth paste with milk-
Roasted Poppy seeds-1/4tbsp
Saffron strands-6 soaked in 4tbsp Milk
Take a bowl combine onion, green chilly, ginger paste, garlic paste, chilly powder, turmeric, ground cashew paste, yoghurt, coriander leaves and salt to a smooth mixture.
Marinade the chicken pieces in the above mixture for atleast 15 mins.
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.
Add enough water to the gravy, when gravy starts to boil simmer and cover with lid. Cook until the gravy thickens and chicken pieces are done and ghee floats on top. Serve Hot with Biryani or Nan.