Hyderabadi Green Chicken Curry (Print Version)

# Ingredients:

→ Main Ingredients

01 - 500g chicken
02 - 1 cup coriander leaves
03 - 1 cup mint leaves
04 - 2-3 chilies
05 - 2 fried onions
06 - 12 cashew nuts
07 - 15 spinach leaves
08 - Salt to taste
09 - 1/2 tsp turmeric powder
10 - 1 tbsp ginger garlic paste
11 - 3/4 cup whisked curd
12 - 4 tbsp oil
13 - 2 tsp coriander powder
14 - 1 tsp cumin powder
15 - 1 tsp black pepper powder
16 - 1/2 tsp garam masala

# Instructions:

01 - Slice 2 onions thinly and fry them until light golden brown.
02 - Blanche the spinach leaves in boiling water for 2 minutes. Transfer them to cold water, then drain.
03 - Blend coriander leaves, mint leaves, chilies, fried onions, cashew nuts, and blanched spinach into a smooth paste.
04 - Marinate the chicken with salt, turmeric powder, and ginger garlic paste. Let it rest for 15 minutes.
05 - Add the whisked curd and green paste to the chicken. Mix well and marinate for 1 hour.
06 - Heat oil in a vessel. Add the marinated chicken and fry on high heat for 5 minutes.
07 - Add the green paste to the chicken. Mix well.
08 - When the mixture starts boiling, add coriander powder, cumin powder, and black pepper powder. Mix well and bring to a boil.
09 - Cover the vessel with a lid and let the chicken cook on low heat for 15 minutes.
10 - Add 1/2 cup water, adjust salt as per taste, and sprinkle garam masala. Mix well, cook for another 2-3 minutes, and serve.

Back