Weekends seriously makes me go nuts. Having a hungry husband and skipping breakfast has become a norm here. I know its not at all healthy but we end up waking late and hence rush to do lunch. My husband loves and awaits to have a hot home cooked meal over the weekend and hence I try to cook something interesting for him. Last week I was on the lookout for a traditional and yet home cooked chicken curry and to my surprise I found one from a fellow blogger and you know what happened :-) dished it out. When I read her post I was sure that this is the one I wanted to try. Its a recipe shared by her friend and I just want to thank them both for this amazing recipe. Needless to say that Hyderabadi cuisine is known for its marriage of flavors and spicy dishes. I've dished out few other hyderabadi recipes like the Hyderabadi mutton biryani and the Mirchi ka salan
Although being a food blogger you always want to do something that's your own, its not a bad idea to try someone's recipe, you'll be surprised to see the comments from your family. Like my husband said this after his meal "Nowadays I don't feel like having chicken outside My wife cooks the best chicken curry, why would I?" Now tell me which wife would not love to hear this
:-). So this is the reason and excitement behind this curry. Sayantani has taken much great pictures and trust me they are all drool-worthy. Try this curry for yourself and you will keep making it quite often. Love
Recipe Source - A homemaker's diary
Serves - 4
Cook & Prep time - 40 mins
Chicken - ½ kg or 1 baby chicken, medium pieces with or without skin
Yogurt/curd - 1/3 cup
Salt - a little
Red chilli powder - 1/2 tsp
For Spice powder
Whole spices - Green cardamom 2 pieces, Cinnamon -1” piece, Cloves - 4
Cumin - ½ tsp
Coriander seeds- 11/2 tsp
Black pepper-½ tsp
Oil- ½ tsp
For spice paste
Dry chillies - 6 as per your heat tolerance (soak in warm water for 10 minutes)
Ginger - 1” piece
Garlic - 6-7 fat cloves
Poppyseeds - 2 tsps
For the curry base
Onion - 2 big onions (light pink)
Tomato - 1 large, chopped fine
Chili powder: 1 tsp
Whole garam masala: 2 cloves, 5-6 peppercorns, little mace and ½” piece cinnamon
Red food color/ Kashmiri chilli powder - 1/2 tsp
Oil: 4-5 tbsp
- Wash chicken in cold running water for 2 minutes and drain the excess water. Add the yogurt, pinch of salt and the chili powder. Mix well, cover and set aside.
- Take a kadhai or a pan and heat ½ tsp oil. Roast all the spices under spice powder on low heat for 2 minutes. Switch off flame and let it cool, later grind to a fine powder. Grind all the ingredients under spice paste and set aside.
- Heat the rest of the oil in a big wok or kadhai. Add the whole spice powder and you will see it release more flavor, on medium flame add the sliced onions, pinch of salt and wait for it to turn golden brown for 3 minutes
- Now add the ground paste, turmeric powder, kashmiri chili if using and cook it util the raw smell is gone and oil start to appear on sides. Add cut tomato and cover let it get cooked for another 4-5 minutes till tomato is mushed up and again oil comes on the surface.
- Add the chicken along with the marinade, cook it on medium flame by stirring and covering for another 10-12 minutes, the oil should separate on top. Now add 1 cup water and mix well and cook further until you have reached the desired consistency.
- If you love your curry to be think simmer for 5 additional minutes.
Serve hot with rice. This curry is finger-licking good
- The original recipe calls for adding the paste at the second last step
- Frying onions brown adds more depth in flavor
- You can even skip the step of roasting the spices and adding them whole