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Hyderabadi Green Chicken

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Ingerdients:

For Marination:

1: chicken 1 kg

2: ginger & garlic paste 1 tbsp

3: salt 1/2 tsp

4: red chill powder 1/2 tsp

To Make Curry:

1: oil 6 tbsp

2: cloves 8

3: green cardamom 8

4: cinnamon sticks 2

5: black peppercorn 1 tsp

6: dry curry leaves 2 tbsp (or) fresh 25 leaves

7: cumin seeds 1 tbsp

8: ginger 1 & 1/2 inch

9: garlic 12 cloves

10: green chilli 4

11: dessecated coconut 2 tbsp

13: spinach 800g (cut, wash & place it in hot water for 20 minutes)

14: tomatoes 2 large

Other Ingredients:

1: fresh coriander 1 small bunch

2: mint leaves 25

3: unsalted & roasted peanuts 3 tbsp (&) yogurt 1/2 cup

4: oil 1/2 cup

5: bay leaves 3

6: dry red chilli 6

7: green chilli 1 tbsp

8: salt 1 tsp

9: coriander powder 1 tbsp

10: red chilli powder 1 & 1/2 tsp

11: cumin powder 1 tbsp

12: cream 4 tbsp

13: dry fenugreek leaves 1 tbsp

Recipe:

1: in a bowl add chicken, ginger & garlic paste, salt, red chilli powder mix well and keep aside for 1 hour.

2: heat oil add cloves, green cardamom, cinnimon sticks, black peppercorn, curry leaves, cumin seeds, ginger, garlic and fry till they get slight golden.

3: then add green chilli, onions, dessecated coconut and fry till the onions get soft.

4: now add the spinach mix well add tomatoes and cook till the tomatoes get soft, leave to cool add fresh corainder, mint leaves and then grind to a paste.

5: grind peanuts, yogurt to a smooth paste.

6: heat oil add bay leaves, dry red chilli, green chilli, marinated chicken and fry till changes colour on high flame.

7: now add salt, coriander powder, red chilli powder, cumin powder mix well and cook on high flame for 4 minutes.

8: then add the spinach mixture, water 2 cups mix and cook on low to medium till the chicken is tender and oil separates.

9: now add the peanut mixture, cream, dry fenugreek leaves mix.

10: serve hot with roti, paratha, naan, rice.

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