Hyderabadi Green Chilli Chicken
A fiery, flavourful Hyderabadi curry bursting with spice and aroma, perfect for those who love bold tastes
Servings 4 people
Ingredients
- 1 kg chicken on the bone
- 1 teaspoon fennel seeds saunf
- 1 sprig curry leaves
- 2 medium-big onions finely sliced
- 1/2 capsicum green bell pepper
- 2 green chillies slit
- 1/4 cup chopped coriander leaves
- 1-2 tablespoons ghee or as required
For the marination
- 1 cup coriander leaves
- 1/2 cup mint leaves
- 1 medium onion
- 15 flakes garlic
- 1 inch ginger
- 3 small green chillies (non spicy)
- 3 tablespoons yogurt
- Salt to taste
Instructions
- Grind all the ingredients mentioned under 'For the marination' to a fine, smooth paste.
- Wash the chicken well and leave it to drain on a colander for about 10 minutes. Then transfer it to a bowl and mix it well with the marination. Keep aside for 15-20 minutes or overnight in the fridge for best results.
- When you are ready to cook the chicken, place a wide base pan or wok on a medium heat and add the ghee. When it is hot but not smoking, add the fennel seeds and let them sizzle
- Add the curry leaves and when they stop spluttering add the sliced onions and fry them till they turn golden.
- Now add the marinated chicken and fry it well on a high heat for 2-3 minutes.
- Then turn down the heat to a medium low and cook uncovered till the ghee begins to separate. Add water only if required - the stock from the chicken is enough to cook it. Keep an eye on the chicken and stir every now & then so that it does not get scorched.
- When the chicken is almost done, add the slit green chillies and simmer for 2 mins. Add the fried capsicum and the coriander leaves.
- Sprinkle the garam masala powder and mix gently. Serve hot with rice or chapathis