💚 HYDERABADI GREEN CHICKEN FRY 💚

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley is a lower-calorie herb that can be used fresh or dried.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide similar heat while being more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are often more affordable than breasts.

Cut chicken into small pieces, bone-in or boneless.

Make a green paste by grinding garlic, ginger, green chilies, cashews, coriander, mint, and yogurt (3 teaspoons).

Add turmeric, black pepper, lemon juice, and salt to the chicken and mix well.

Marinate for 30 minutes to 1 hour, or overnight in the refrigerator.

Heat ghee or butter in a pan over high flame.

Add chopped onions and fry until golden brown.

Add marinated chicken to the pan and fry on high flame for 2-3 minutes.

Reduce flame to low and cook for 8-10 minutes, allowing chicken to cook in its juices.

If it looks dry, add a little water but not too much.

Increase flame again to high to dry out excess moisture.

Add a little lemon juice, coriander leaves, and curry leaves, mix well, and cook for another 30 seconds before removing from heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens