Chicken Curry Hyderabadi Style

This is my second posting in the non- vegetarian recipes section and I have been very eager to post it as soon as I can :). Its a very nice Chicken recipe and can be served with rice or roti. The ingredients used for dry powder will form a nice thick gravy making it more delicious. So, here goes the recipe of Hyderabadi Chicken Curry.

Serves 2-3 people
Preparation and Cooking Time 20-30 mins

Marinate the Chicken with turmeric powder(1/4 tbsp), chilli powder(1/4 tbsp) and ginger garlic paste (1/4 tbsp) before cooking - 10-15 mins.

Ingredients :

Chicken cut into medium sized pieces - 1 lb
Onion finely chopped - 1 medium to large
Green Chillies - 2 slit vertically
Chopped Corainder - 1/2 cup
Ginger garlic paste - 1/2 tbsp
Oil - 4 tbsp
Salt according to taste
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Garam Masala - 1/4 tbsp

Fry without burning and make dry powder out of these ingredients :

Dhanyalu/Coriander seeds -1/2 tbsp
Dry Coconut piece - 1/4
Poppy Seeds/Gusgasalu - 1 tbsp
Whole Garam Masala ( Shahi Jeera(1/4 tbsp), Patta/Cinanamom (1/2 inch), Elaichi/Cardamom(1), PepperCorns(few))
Cashews 5-8

Method :

1. Heat oil in a pressure cooker add shahi jeera, patta or cinanmom, chopped onions, green chillies, chopped coriander, turmeric powder, ginger garlic powder and fry till onions change color.
2. Now add chilli powder, garam masala, salt and mix.
3. Then add the marinated chicken, dry powder and mix well.
4. Once water starts coming out of chicken add very little water according to the consistency of gravy you like and pressure cook it for 1 or 2 whistles and not more (as chicken cooks faster).
5. The Hyderabadi Chicken curry is ready and can be served hot with rice or roti.