Hyderabadi Chicken Masala

Life is back to routine today. Schools have opened after three weeks of winter vacation, yet winter is not here as such! Hehe… Even when we were in school, winter would actually come only after school reopens, so I am hoping for the best. 😉 Though the climate is amazing, it is still 17 – 19 degrees in the mornings with a light breeze, not enough to be wrapping a shawl around or wearing a sweater! Today was a struggle after three weeks of having lazy mornings, that the girls almost missed their bus! Alhamdulillah, I have two who have no qualms of waking up in the morning, therefore makes my struggle much lesser. Hope to get back into it very soon…

As I am typing the intro for this recipe, I was wondering from where did I refer for this recipe. I suppose it was from a cut-out from the Malayalam magazine, Vanitha. At times, I cook something from my cut-outs and when it tastes good, I get so excited that I forget from where I referred to the recipe. Hehe… Nonetheless, this is a rich chicken gravy with a lovely ground masala that adds a nice zing to it. If you go to see, this okra curry also had a similar paste, but without the spices. So if you are in a mood to try something different, then have a go at this. The list may look long, but the process is fairly easy and a delicious side for your dinner or lunch!

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Hyderabadi Chicken Masala

Course Chicken

Cuisine Indian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4

Author Rafeeda

Ingredients

• For marination:
• 1 kg chicken cleaned and cut into meduim peices
• 1 tsp Kashmiri chilli powder
• 1 tsp turmeric powder
• 1 tbsp yogurt
• Salt to taste
• 1 tsp oil
• For grinding:
• 1/2 cup grated coconut
• 2 tbsp cashew nuts
• 2 cloves
• 4 cardamoms
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 small pc star anise
• For masala:
• 1 tbsp ghee
• 1 large onion sliced
• 1 tbsp ginger garlic paste
• 1 tbsp coriander powder
• 1 tsp Kashmiri chilli powder
• 1 tsp garam masala powder
• 1 large tomato pureed
• 1 tsp sugar
• Salt to taste
• 1/4 cup thin coconut milk
• 4 tbsp chopped coriander leaves

Instructions

• Combine the chicken with all the marination ingredients and coat well. Set aside for at least 30 minutes.
• Grind all ingredients under "for grinding" into a coarse paste.
• In a saucepan, heat ghee. Saute the onions till golden brown.
• Add in the ginger garlic paste and saute for a minute.
• Add in the ground paste along with coriander and chilli powders and saute for another five minutes.
• Now add in the chicken, garam masala, tomato puree, sugar and salt and cook on closed lid till the chicken gets cooked. Stir occasionally to ensure that the masala doesn't stick to the bottom.
• When the chicken is almost done, add in the coconut milk and cook for a further five minutes.
• Adjust salt, switch off. Sprinkle the coriander leaves.
• Serve hot with chapathis or rice.