Chicken Hyderabadi Recipe

• 1200 gm Chicken
• 4-1/2 tbsp Ginger-garlic paste
• 3/4 Cup tomato ketchup
• 1 tsp Red chili powder
• 4-1/2 tsp Hot sauce
• 1 tsp Vinegar
• 1/2 tsp Saffron
• 4 tsp Plain yogurt
• 3-1/2 Lemons, juice of, freshly squeezed
• 3 Green chilies
• 10-15 Curry leaves
• Salt to taste
• Few coriander leaves
• Water as required

• Wash and cut the chicken into pieces and keep them in an open vessel.
• Apply ginger-garlic paste on it and toss to coat it with the paste.
• Combine salt, lime juice, hot sauce, tomato ketchup with it, mix well.
• Add chilli powder, yogurt, saffron and vinegar to it.
• Heat oil in a skillet and fry curry leaves and green chillies, set aside.
• Add chicken and water and cook it, uncovered on high heat for about 10 minutes.
• Now reduce the heat and cover it.
• Cook it until the gravy reduces and oil starts leaving the sides of the skillet.
• Remove it from the heat.
• Garnish it with fried curry leaves, green chillies and coriander leaves.