Chicken ½ kg (boneless)
Onion 2 (Finely chopped)
Green chili 6 (finely chopped & crushed)
Curry leaves few
Oil 1 cup
Tamarind juice ½ cup
Turmeric powder 1 tsp
Crushed red chili 1 tbsp
Ginger garlic paste 1 tbsp
Whole coriander 1 tbsp
Poppy seeds 1 tbsp
Ginger 2 tbsp (chopped)
White sesame seeds 2 tbsp
White cumin ½ tbsp
Salt to taste
Take a tawa and sauté 1 tbsp whole coriander, ½ tbsp white cumin,
1 tbsp poppy seeds and 2 tbsp white sesame over it and crush them.
Now in a pan heat 1 cup oil and add 2 finely chopped onions, once they turn light pink
add ½ kg chicken, 1tbsp ginger garlic paste, to taste salt and 1 tsp turmeric powder.
When water starts evaporating from chicken, slightly sauté it and add 1 tbsp crushed red chili,
roasted & crushed spices, 6 finely chopped & crushed green chilies,
few curry leaves and ½ cup tamarind juice. Let it cook on slow flame.
When oil separates from chicken, add 2 tbsp chopped ginger
and let it cook for 5 more minutes on slow flame.
Hyderabadi Ginger Chicken is ready.