Hyderabadi Chicken Curry

Ingredients

• •500 grams chicken breasts
• •1 large onion
• •1 chili pepper
• •2 tablespoons ginger paste
• •1 tablespoon garlic paste
• •1 tablespoon chili powder
• •¼ tsp turmeric powder
• •salt
• •5 tablespoons ghee
• •1 cardamom
• •1 inch cinnamon stick
• •1 bay leaf
• •1 tablespoon yogurt
• •¼ cup cilantro
• •20 cashew nuts
• •¼ tsp roasted poppy seeds
• •6 saffron strands
• •4 tablespoons milk

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Method

From foodista.com — read the original

1. 1In a bowl and combine onion, green chili, ginger paste, garlic paste, chili powder, turmeric, ground cashew paste, yogurt, cilantro leaves and salt to a smooth mixture.
2. 2Marinate the chicken pieces in this mixture for at least 30 minutes.
3. 3Heat ghee/oil in a kadai, when hot add the green cardamom, cloves, cinnamon stick and bay leaf. When aroma rises, add the mixture along with chicken pieces and fry for few minutes until the mixture is cooked.
4. 4Add enough water to the mixture, when starts to boil simmer and cover with lid.
5. 5Cook until the gravy thickens, chicken pieces are done and ghee floats on top.