I like to expeiment different styles of chicken curry as I get bored of eating same kind of Chicken curry after few times.On the otherhand S is a person who can eat same thing everyday and never get bored off. Anytime anyday if I ask him which chicken curry to cook ,there will only one reply Nadan chicken curry or Malabar chicken curry which by the way has never found its way to my blog yet !
We both love Andhta cuisine especially Hydrebadi Biriyani, Andhra thali etc so this time I choose hydrebadi chicken curry for a change .This recipe is again adapted from Anjum anad's book and now I have a next door neighbour and friend who is from Andhra and she too prepares her curry almost the sameway like Anjum Anand's recipe, so I can call it maybe an Aunthentic Hydrebadi Chicken curry ?? or maybe not as they both mentioned only 1-2 onions but since I like gravy, I used more onions and it tasted delicious !
Chicken - 750 gm
Onion - 4
Tomato - 2 ( blaAddnched and pureed )
Bay leaves - 2
Cardamom pods - 2
Ginger garlic paste - 1 1/2 tbs
yogurt - 3/4 cup
Chilli powder - 1 tbs
Turmeric powder - 1/4 tsp
Coriander powder- 1 1/2 tbs
Garam masala - 1 tsp
Green cardamom powder - 1/4 tsp
Hard Boiled eggs - 2
Lemon juice - 1 tsp
Coriander leaves - few
1. In a saucepan add oil and fry cardamom pods and bayleaves for few seconds.
2.Add chopped onions and saute until they are brown and soft.
3.Add ginger garlic paste and fry until raw smell goes.
4.Add chicken and brown them for few minutes.
5.Add redchilly powder,turmeric powder,coriander powder,salt,yogurt,tomato puree and cover and cook until chciken is done.
6.Stir in garam masala ,lemon juice and cook for a minute or so and switch off the flame.
7.Serve the curry with slices of hard boiled egg and garnish with some finely chopped coriander leaves.
This curry goes well with rice and roti.
Original recipe calls for cashewnut paste, but I didnt use it, if you like rich gravy you can grind 30 gm of cashewnut into paste and add to the gravy.