Hyderabad Chicken

This is another Mughlai style chicken which turned out good.

Hyderabad Chicken

Ingredients

1. Chicken - 1 kg - chicken
2. Sesame seeds 1 Tbspn
3. Almonds / Peanuts / Cashewnuts - 10 or 12 numbers

4. Onion - 1 sliced fine
5. Crushed Ginger - 1 tbsp

6. Crushed Garlic - 1 tbsp

7. Crushed Green Chilli - 1 tbsp
8. Turmeric - 1/2 tsp
9. Curd - 1 ½ cups 

10. Garam masala - 1 tsp 

11. Black cumin seeds - ¼ tsp 

12. Lemon juice - 1 tbsp

13. Milk - 1 tbsp

14. Tomato puree or paste - 2 tbsp

15. Coriander leaves - a bunch

Method

Cut the chicken into large cubes.Fry the sesame seeds and nuts until slightly brown and then pound once cooled.  Mix the paste with a little milk. Fry the onions until browned with salt. Place the ground paste, ginger, garlic, chilli, turmeric, yoghurt, garam masala, cumin seeds and a pinch of salt in a large bowl and mix together. Stir in the fried onion and then the chicken. Leave to marinate for 10 minutes but not for long. 

Place the marinated chicken in a pan and cook it over medium heat until the chicken is cooked. Stir it occasionally so that it does not stick to the bottom.

Garnish with chopped coriander leaves and add lemon juice before you serve.