October 13, 2007

Chicken Hyderabadi

Hyderabad, is the capital of Andhra Pradesh ( a state in the Southern part of India). Before Independence, it was mostly ruled by Mughal rulers who came from Persia and Afghanistan. Therefore, one can find a lot of Muslim, Persian and local influences in it's cuisine. The cuisine is spicy and rich. The dishes are prepared with exotic spices like cardamom, dalchini etc. Biryani and Kabab's are the most famous Hyderabadi( belonging to Hyderabad) dishes. "Chicken Hyderabadi" is a semi dry dish that is very rice in it's flavors. It is usually eaten with naan, biryani or just plain white rice.

Preparation time: 5 hrs
Cooking time: 30 mins

1 lb chicken
4 oz yogurt
1 tsp ginger garlic paste
2 tbsp garam masala powder
1/2 tsp turmeric powder
2 medium fresh green chilies
1 onion chopped finely
1 sprig curry leaves
1 tsp lemon juice
1 tsp kasoori methi
2 tbsp olive oil
salt to taste

Marinade the chicken with yogurt, ginger garlic paste, garam masala, turmeric and lemon juice. Cover and keep refrigerated for 5 hours. Heat oil in a non stick skillet. Add the onions and saute till transparent. Add the curry leaves and green chilies. Fry for 2 mins. Add the marinated chicken along with the marination and cook till almost done. Add kasoori methi at the very end and cook for the final 3 mins. Eat with naan, biryani or white rice.

Note: Tastes best when chicken is used along with it's bones.


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