Chicken Hyderabadi Curry

This chicken curry comes from the city of Nawabs “Hyderabad”. The high of Hyderabadi specialties is indeed the strong Mughlai influence in the method of preparation.  The regal way is hard to miss- The richness and intensity of flavors in the food are ultimately appetizing. For me a recipe is not just about the ingredients or measurement. I always try to get the cultural feel and understanding of the cuisine and then I try to refurbish the dish in my kitchen. So, after elaborate reading and reflection, here i the “Chicken Hyderabadi curry” my way.

Chicken Hyderabadi Curry

Serves- 5 to 6 persons

Ingredients:

Chicken-1 kg

Onion- 5 (medium) finely sliced

Tomatoes-3 (small) chopped

Curry leaves – handful

Green Chilies- 4

Oil- 3tbsp

Salt to taste

Coriander leaves and mint leaves for garnishing

Marinate the chicken with the following:

1 cup yogurt (beaten)

Ginger garlic paste- 1 tbsp

Red chilli pwdr- 1tbsp

Turmeric pwrd- 1 tsp

Dry roast the following spices :

Coriander- 1 tbsp

Cumin- 2 tsp

Fennel- 2 tsp

Grated coconut- 3 tbsp

I” cinnamon

4 cardamom

5 cloves

Blanch the following:

3 tbsp- almonds

3 tbsp- poppy seeds

Procedure: Marinate the chicken with the mentioned ingredients and keep it aside for 1 hour.  Meantime lightly dry roast the spices mentioned above and grind it to a fine powder. After blanching the almonds and poppy seeds for 5 minutes, add it to the powdered spices along with some water and prepare a fine paste. Heat the pan up pour in oil, curry leaves and onions. After the onion become translucent, put in the tomatoes and sauté it for five minutes covered. Then, add the masala paste cook uncovered for 2 minutes and mix in the marinated chicken and salt. Cook till half done. In another pan, boil around a glass of water and add it to the chicken. After the chicken is done check for the salt and spice level and garnish it with coriander and mint leaves.

This curry tastes best with some steamed hot rice or with pulaos.

Notes:

You may replace almonds with cashews.

Instead of grated coconut you may use copra powder.