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HYDERBAD CHICKEN Serves 2-4
If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY
This recipe was donated by the curryholic. Chandra Moulee
Ingredients
- Onion big - one sliced
- Ginger paste - one tablespoon
- Garlic paste - one tablespoon
- Turmeric powder - two pinch
- Salt to taste
- Red Chilli powder - one tablespoon ( or more depending on the chilli-hottness grade)
- Garam masala - one table spoon ( any chicken garam masala readily available)
- Red food colour (optional) - one pinch
- Chicken - 1 pound cut as small cubes , cleaned with a pinch of turmeric powder
Method
- Heat oil in a deep vessel.
- Add onion and fry till translucent.
- Lower heat, add ginger paste and garlic paste, do not brown just let the raw flavour go away.
- Add chicken, chilli, turmeric and garam masala powder and some salt.
- Fry on medium heat for 3 min.
- Add water to cover chicken.
- Check correct saltiness or add more salt.
- Add color.
- Keep on medium heat for 5 min for a good boil.
- Increase heat such that the remaining water evoporates, leaving a thick gravy.
- Good with bread, chapathi or rice.
