Chicken Hyderabadi

Ingredients list for Chicken Hyderabadi

• 800 grams Chicken
• 1/4 cup Peanuts
• 1 tablespoon Sesame seeds (til)
• 1 tablespoon Sunflower seeds (charoli/chironji)
• to deep fry Oil
• 1/3 cup Cashewnuts
• 2/3 cup Ghee
• 1 large Onion finely chopped
• 3 tablespoons Ginger-garlic paste
• 8 Green chillies seeded and chopped finely
• 1 teaspoon Turmeric powder
• 2/3 teaspoon Scraped coconut
• 2/3 cup Yogurt
• to taste Salt
• 2 teaspoon Garam masala powder
• 2 tablespoons Lemon juice
• 1/3 cup coriander leaves chopped
• 1/3 cup Mint leaves chopped

Method

1. Grind peanuts, sesame seeds and sunflower seeds to a powder. Heat sufficient oil in a kadai and deep fry the cashew nuts till golden brown. Drain on an absorbent paper and set aside.Heat ghee in a non stick pan. Add onions and sauté till golden brown.
2. Add ginger- garlic paste and sauté for half minute.Add chillies, turmeric and sauté for half minute. Add ground peanut mixture, coconut and sauté for a minute.Add yogurt, salt and sauté for two minutes. Add chicken and sauté for five to seven minutes. Add 1 2/3 cups of water. Once it comes to a boil, simmer until tender.
3. Adjust seasonings.Sprinkle garam masala powder and mix well. Add lemon juice, coariander, mint and cashew nuts. Serve hot.