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Hello Guys,
Welcome to "Perpetual's Kitchen".
Hyderabadi Chilli Chicken is a spicy and flavorful Indo-Hyderabadi dish that's a fusion of classic Indian spices with Chinese-style cooking. It’s distinct from the Indo-Chinese chilli chicken and has a more South Indian twist with curry leaves, green chilies, and a rich masala.😊
Here's a traditional-style recipe you can try:-
☛FOR MASALA PASTE:-
* Take 2 Large size onions (Roughly Sliced)
* 1 Bowl Coriander leaves.
* ½ Bowl Mint leaves.
* 1 inch roughly chopped ginger.
* 8-10 Garlic cloves.
* 8-10 Almonds (Soaked in water)
* 8-10 Cashew Nuts (Soaked in water)
* 1 tsp Fennel seeds.
* 4-5 Green chilies.
* Grind to a smooth paste.
* Our Masala Paste is ready.
☛FOR MARINATION:-
* Take Chicken (Curry Cut with Bones) - 600 grams in a bowl.
* Add 1 tsp Salt.
* ½ tsp Turmeric powder.
* ½ Lemon juice.
* Mix well.
* Now add the Masala paste & Yogurt - 100 grams. Mix well
* Set aside for 1 hour to marinate (NOTE:- For best flavor, I recommend marinating overnight so that the spices get completely absorbed into the chicken)
⬗Method:-
* Heat Oil - 50 ML in a kadai (WOK)
* Add 3-4 Green chillies (Slit), 1 Bay leaf, 1 Black Cardamom, 1 Cinnamon stick, 4 Cloves, 8-10 whole black peppercorns, 6-7 Cardamoms & 1 Star Anise. Fry them well.
* Add the marinated chicken. Stir & cook on high flame.
* Add the leftover marinade. Stir & cook on high flame for 5 minutes.
* Close the lid & let it cook on low flame for 10 minutes.
* Open the lid after 10 minutes. Stir & mix well.
* Add 1 tbsp Coriander powder & 1 tsp Cumin powder. Mix well.
* Close the lid & let it cook on low flame for 10 minutes.
* Open the lid after 10 minutes. Stir & mix well.
* Add ½ tsp Garam masala & 10-12 Curry leaves. Mix & cook well.
* Close the lid & let it cook on low flame for 5 minutes.
* Open the lid after 5 minutes. Stir & mix well.
* Garnish with freshly chopped coriander leaves.
OUR DELICIOUS "HYDERABADI CHILLI CHICKEN" IS READY TO SERVE😋😊
NOTE:- Serve hot as a starter or as a side with fried rice, biryani, or naan.
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