Murg Hydrebadi Curry

30 Nov


  • Chicken-1/2 kg
  • Chopped Onion 1 1/2 cups
  • Ginger-garlic paste- 1tsp each
  • Tomato puree-1cup
  • Coconut milk -1cup(not too thick).
  • Salt to taste.
  • Oil for cooking-1 tbsp
  • Lemon juice -1tsp
  • For making paste:
  1. 1/2 cup coconut grating
  2. 4-5 fried red chillies
  3. 7-8 cashews
  4. 4-5 cardamom
  5. 4-5 cloves
  6. cinnomon 2″
  7. Fenugreek seeds-1/2tsp
  8. Cumin powder-1 tsp
  9. Corriander powder 1 1/2 tsp.


  1. In a pan add oil and fry onion till golden brown.
  2. Add ginger garlic paste and fry well.
  3. Add the ground paste till it leaves oil.
  4. Add Tomato puree,Coconut milk and water and mix well.
  5. Add Chicken peices,salt and cook till it is cooked well and gravy is thick.
  6. Add Lime juice in the end.
Leave a comment

Posted by on November 30, 2010 in Chicken, Curries, Food, Indian


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: