This non-vegetarian Hyderabadi Indian curry is relished as main course dish along with rotis or rice. The curry is cooked to perfection. HYDERABADI CHICKENIngredients 750 grams chicken, cut into 1 inch pieces on bone Salt to taste 1 teaspoon red chilli powder¼ teaspoon turmeric powder½ teaspoon garam masala powder½ cup yogurt1 teaspoon lemon juice3 tablespoons white sesame seeds3 tablespoons peanuts1-2 tablespoons oil1 inch cinnamon 4-5 green cardamoms½ tablespoon minced garlic½ tablespoon minced ginger1 large onion, slicedFresh coriander leaves for garnishing Method1. Put chicken in a bowl. Add salt, chilli powder, turmeric powder, garam masala powder, yogurt and lemon juice, mix well and set aside to marinate for 35-40 minutes. 2. Dry roast sesame seeds and peanuts for 2-3 minutes. 3. Remove from heat and blend to a smooth paste with 2-3 tablespoons water. Add a little more water if required.4. Heat oil in another non-stick pan. Add cinnamon, cardamoms, garlic, ginger, mix well and sauté for a few seconds. 5. Add onions, mix and sauté till the onions are well browned. 6. Add ground paste, mix well and cook for a minute. Add a little water, mix and cook for a minute. 7. Add marinated chicken legs, mix well and cook for a minute. Add salt and 4 tablespoons water, mix, cover and cook for 15-20 minutes. 8. Garnish with coriander leaves and serve immediately. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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