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Hyderabadi Style Chicken

September 30, 2013
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We are all guilty of being stuck in a rut- especially when it comes to cooking. I realized, I had not cooked Indian food in a while- not sure what my rut was but it certainly wasn’t Indian food. I decided to change that and come up with a delicious chicken curry!

  • 2 pounds chicken thighs, bone-in or out, without skin
  • ½ cup Greek yogurt
  • 3 garlic cloves, grated
  • 1 inch ginger, grated
  • ½ cup cilantro, chopped fine
  • Juice of one lemon
  • 2 teaspoons salt

Mix the yogurt, garlic, ginger, cilantro, lemon juice and salt. Transfer to a medium bowl with the chicken. Marinate over night or at least 2 to 3 hours.

Spice Mix

  • ½ cup grated coconut (I use frozen)
  • 2 green cardamoms
  • 4 cloves
  • 2 dried red chilies
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • ½ teaspoon fenugreek seeds
  • ½ inch cinnamon stick
  • ¼ cup chopped almonds

Process all the ingredients in a spice grinder (coffee grinder) and keep aside.

  • 3 tablespoons extra light olive oil
  • 1 medium onion, chopped
  • 1 cup tomato puree
  • ½ cup water
  • Salt

Heat a heavy saucepan with the oil. Add the onion and sauté on medium high heat, stirring constantly for 5 minutes. Add the spice mix and sauté for 3 to 4 minutes, stirring constantly. Add the tomato puree and sauté for another 3 to 4 minutes. Add the chicken and water. Bring to a boil and simmer with lid for 35 to 40 minutes or till the chicken is cooked through. Take lid off and cook on high heat to cook off the excess liquid. Add salt if necessary. Serve warm with rice or quinoa.

 

 

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