Super Easy Hyderabadi Chicken
Directions
- 1To the yogurt, add blanched almond paste, coconut milk, ginger, garlic, and green chili paste.
- 2Add roasted cumin powder, turmeric powder, and red chili powder.
- 3Add garam masala, lightly toasted and crushed coriander seeds, and some strands of saffron.
- 4Add fried onions, crushed a little.
- 5Add freshly squeezed lemon.
- 6Finely chop fresh coriander leaves and mint leaves, then slit fresh green chilies.
- 7Transfer all chopped herbs and chilies into the bowl with other ingredients.
- 8Add freshly crushed black pepper, vegetable oil, ghee, and salt as required.
- 9Whisk all the ingredients together until nicely mixed.
- 10Add washed and cleaned chicken pieces (chicken legs and thigh are used in this recipe, but you can use breast or a whole chicken).
- 11Push all chicken pieces into the marination.
- 12Cover the bowl and let it rest for a minimum of 2 hours; overnight is best.
- 13After the chicken has marinated for 2 hours, give it a quick check and another mix.
- 14Heat any kadhai or pan on high flame.
- 15Transfer all the marinated chicken into the pan, ensuring to scrape all the marination from the bowl.
- 16Push the pieces of chicken down into the marination.
- 17Cover the pan, cook on high flame for the first 5 minutes.
- 18Lower the flame and cook for another 35 minutes.
- 19After 40 minutes, the chicken should be perfectly cooked.
- 20Keep the chicken undisturbed for the next 5 minutes to allow the oil to float and settle.
- 21Serve the Hyderabadi chicken, which pairs well with naan, roti, or paratha.
Ingredients
- 1 kg chicken thigh and leg
- 200 grams fried onions
- 0.25 cup mint leaves
- 0.25 cup coriander leaves
- 1 tbsp coriander seed powder
- 1 tbsp jeera powder
- 1 tbsp red chilly powder
- 0.5 tsp turmeric powder
- 0.5 tsp pepper powder
- 200 grams curd
- 200 ml coconut milk
- 50 grams almond paste
- 1 tbsp lemon juice
- 4 tbsp oil
- 2 tbsp ghee
- 2 tbsp ginger garlic paste
- 8 green chilies slit
- 1 tbsp garam masala
- 1 pinch saffron
- roasted cumin powder
- black pepper
- vegetable oil
- as required salt
Equipment
kadhai or a pan
Tips
- You can also use chicken breast or an entire chicken.
- Marinate the chicken for a minimum of 2 hours, or best, overnight.
- Do not disturb the chicken for 5 minutes after cooking so the oil floats and settles.
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