Since my move to Hyderabad, I have been reading about the various specialities that this city has to offer.
I haven’t tasted this dish outside but the name kept attracting me and after much research zeroed in on this recipe. Adapting it to our tastes. My kids say this now is their top Indian gravy and absolutely loved it. Don’t be scared by the colour, it’s finger licking good.
Ingredients
1.5 kg chicken
Marination
250 GM’s curd
5 tbsp ginger garlic paste
1 big tomato puree
3 TSP coriander powder
4tbsp tomato ketchup
3 tbsp red chilli sauce
2 tbsp green chilli sauce
2 tbsp garam masala powder
1 tsp Shahi jeera
1 tsp jeera powder
3 tsp kashmiri chilli powder
2 big fried onion – crushed
5 tbsp oil
Finely Powdered – 20 badam with skin, 3 tbsp chironji, 3 cardamom pods
2 tbsp vinegar
Salt
Chopped coriander
1. Mix the chicken with all items mentioned in marinade. Massage the marinade in well
2. Leave for minimum 2 hrs or overnight in fridge.
3. Cook the chicken on high flame for 2-3 minutes.
4. Lower flame to medium and leave lid ajar. Cook for 5 minutes checking in between to ensure the chicken doesn’t get stuck to the bottom.
5. Lower flame and continue to cook till chicken is tender.
6. Add chopped coriander and little fresh cream. Mix well, cook for a couple of minutes and serve hot
Recipe courtesy – cook with Fem
Recipe courtesy – cook with Fem
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