How to make Simple Hyderabad Special Spicy Chicken Curry Recipe

Ingredients:

1 medium chicken (1 kg), cut into pieces
3 tbsps ginger and garlic paste
25 gms fried cashew nuts
25 gms fried almonds, blanched and sliced
A few mint leaves
2 cups of yogurt/ dahi
1 packet Knorr® Punjabi Chicken Masala
4 pods of cardamom/ elaichi
100 gms ghee
Salt to taste

Method

1. Powder the cashew nuts in a masala grinder or with a mortar and pestle (silbatta/ khalbatta)
2. In a kadhai or deep frying pan, heat the ghee and put in the cardamom. When your hear it crackle, add the ginger and garlic paste and fry until golden.
3. Put in the chicken, cashew nuts, Knorr Punjabi Masala, mint leaves and dahi. Stir for 1-2 minutes, coating the chicken. Fry bhuno over a slow fire until most of the liquid evaporates and the ghee separates and is seen floating on top.
4. Add 1 cup water, cover the curry and cook until the chicken is done.
5. Garnish with the fried almonds and serve with basmati rice.