Hyderabadi Chooza Curry
Hyderabadi Chicken curry
Cuisine
Indian
,
Mughlai
Servings
Prep Time
8
people
20
minutes
Cook Time
20
minutes
Servings
Prep Time
8
people
20
minutes
Cook Time
20
minutes
Ingredients
1
No.
Chicken
cut to small pieces
2
No.
Onions
sliced
2
tbsp
Ginger garlic paste
2
tbsp
Lemon juice
1/2
tsp
white pepper powder
1/2
tsp
Coriander powder
1/2
tsp
Fennel powder
1/4
tsp
Red chili powder
1/2
tsp
Salt
more or less according to your taste
1/4
tsp
Turmeric Powder
1/4
cup
Cashews
soak in water for 15 minutes
2
tbsp
Dry coconut powder
Grind to a paste
2
tbsp
Milk powder
1/4
cup
Ghee
More or less according to your taste
1/4
cup
olive oil
Or any other oil of your choice
Instructions
Marinate the chicken pieces with ginger garlic paste and lemon juice.
Add oil to the pan and add sliced onions to it.
Cook till they turn brown. Put them on a kitchen towel to drain out the excess oil.
Grind them to a puree.
Add Ghee to a pan and add the fried onion puree to the pan.
Add Turmeric powder, Red chili powder and White pepper powder. cook for 2 minutes.
Add the marinated chicken and mix it well. Keep cooking on low flame for 5-7 minutes.
Add coriander powder and fennel powder. Cook for 5 minutes.
Soak the cashews in water for at least 15-20 minutes.
Add the cashew puree to the chicken.
Grind the dry coconut powder.
Add the coconut puree.
Add the dry Milk powder. Mix everything well.
Sprinkle a few coriander leaves and serve.