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Creamy chicken curry from the royal kitchen of Hyderabad
Published On: 23 Jan 2010
English: Groundnut oil
tamil: Kadalai Ennai
malayalam: Kadala enna
telugu: verusenaga nune
kannada: kadalekai enne
hindi: Mugaphali ka tela
for more details, click the name of the ingredient
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
Bengali: Laban / Noone
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Heat oil in a pan on a low heat.
Add the finely chopped red onion, ginger and garlic paste and saute well until the onions are golden brown.
Add the chopped tomatoes and saute well.
Add coriander powder, chilly powder & methi powder.
Add ghee and fry well for 25 minutes.
Add chicken pieces and cook well.
Add salt and the garam masala powder.
When the curry is almost ready, in a bowl fold together the fresh cream, cashew nut paste, onion paste and yogurt.
Mix into the curry and garnish with chopped coriander leaves.
:- Lababdar Hyderabadi Murgh is ready!!!:- Enjoy eating Lababdar Hyderabadi Murgh!!
Thank you for this great recipe. My friends from Dubai enjoyed it. Simply delicious.
Awesome! looking forward for more recipes from Chef Sridhar
Thanxs for the good recipe and the result is awesome..
nice i like that.. also see that recipe.. thanks
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