Ingredients for Hyderabadi Green Chicken Recipe

• 2 CUPS CORIANDER

• 2 CUPS MINT LEAVES

• 2 TBSP WATERMELON SEEDS

• 10 CASHEW NUTS

• 1 TBSP DRIED FENUGREEK LEAVES

• 4 GREEN CHILLIES

• ½ CUP CURD

• ¼ CUP OIL

• 2 BAY LEAVES

• 2 PIECES CINNAMON

• 5 CARDAMOMS

• 4 CLOVES

• 1 BLACK CARDAMOM

• 3 FINELY CHOPPED ONIONS

• 500 GMS CHICKEN

• 2 TBSP GINGER GARLIC PASTE

• SALT TO TASTE

• ONE TSP GARAM MASALA POWDER

• 2 TBSP FRESH CREAM (OPTIONAL)

• 2 GREEN CHILLIES

Steps for Hyderabadi Green Chicken Recipe

• In a bowl, add 2 cups coriander, 2 cups mint leaves, watermelon seeds, cashew nuts, dried fenugreek leaves, green chillies and curd. • Note – adjust the quantity of chillies as per your taste. • Grind all the ingredients into a fine paste. • In a pan, add oil, bay leaves, cinnamon, cardamom, cloves and a black cardamom. Fry these dry spices for half a minute. • Add 3 finely chopped onions and stir fry them on medium flame. Fry them until pink in colour. • Add chicken, ginger & garlic paste and salt to taste. Mix and fry them on a high flame for about 8-10 minutes. • Note – fry until the colour of chicken changes. • Turn to low flame, cover with lid and let it cook until the chicken tenderizes. • Add the green paste to the pan. • Note – we’re not using any green colour. Let the ingredients give natural green colour to the paste. • Add garam masala powder, fresh cream and green chillies. • Note – adding fresh cream is optional. However, it enhances the flavour and texture of the dish. • Mix and cover with lid. Boil on high flame and then cook on low flame for 3 to 4 minutes. • When you see the oil floating on top, turn off the flame and serve with roti, naan, paratha or rice.