Hyderabadi Green Chicken
Ingredients
For Marination:
1: chicken 1 kg
2: ginger & garlic paste 1 tbsp
3: salt 1/2 tsp
4: red chill powder 1/2 tsp
To Make Curry:
1: oil 6 tbsp
2: cloves 8
3: green cardamom 8
4: cinnamon sticks 2
5: black peppercorn 1 tsp
6: dry curry leaves 2 tbsp (or) fresh 25 leaves
7: cumin seeds 1 tbsp
8: ginger 1 & 1/2 inch
9: garlic 12 cloves
10: green chilli 4
11: dessecated coconut 2 tbsp
13: spinach 800g (cut, wash & place it in hot water for 20 minutes)
14: tomatoes 2 large
Other Ingredients:
1: fresh coriander 1 small bunch
2: mint leaves 25
3: unsalted & roasted peanuts 3 tbsp (&) yogurt 1/2 cup
4: oil 1/2 cup
5: bay leaves 3
6: dry red chilli 6
7: green chilli 1 tbsp
8: salt 1 tsp
9: coriander powder 1 tbsp
10: red chilli powder 1 & 1/2 tsp
11: cumin powder 1 tbsp
12: cream 4 tbsp
13: dry fenugreek leaves 1 tbsp
Instructions
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Hyderabadi Green Chicken
1: in a bowl add chicken, ginger & garlic paste, salt, red chilli powder mix well and keep aside for 1 hour.
2: heat oil add cloves, green cardamom, cinnimon sticks, black peppercorn, curry leaves, cumin seeds, ginger, garlic and fry till they get slight golden.
3: then add green chilli, onions, dessecated coconut and fry till the onions get soft.
4: now add the spinach mix well add tomatoes and cook till the tomatoes get soft, leave to cool add fresh corainder, mint leaves and then grind to a paste.
5: grind peanuts, yogurt to a smooth paste.
6: heat oil add bay leaves, dry red chilli, green chilli, marinated chicken and fry till changes colour on high flame.
7: now add salt, coriander powder, red chilli powder, cumin powder mix well and cook on high flame for 4 minutes.
8: then add the spinach mixture, water 2 cups mix and cook on low to medium till the chicken is tender and oil separates.
9: now add the peanut mixture, cream, dry fenugreek leaves mix.
10: serve hot with roti, paratha, naan, rice.
