28 Oct Hyderabadi Chicken
Hyderabadi Chicken is unique to the hyderabadi cuisine with its exquisite flavor of peanuts. The dominance of peanuts gives it a distinct taste. Paired with curd and sesame seeds it creates a taste that resonates with hyderabadi culinary traditions. Tamarind added gives it an underlying subtle tangy feel to the resultant dish which seals it as outrageously delicious , perfect to go with indian flat breads.
Now, there are various ways that Hyderabadi Chicken can be prepared. Most often many recipes uses peanuts and coconuts. This dish has myriad variants with some households sticking to the peanut – sesame seeds base while others,would use fresh grated coconut as well. There are renditions that also use poppy seeds to the gravy. So the base of the gravy has has different concoctions of ingredients and well complimented by the ubiquitous tamarind that lends its unique taste.
My recipe today is simpler with just peanuts and sesame seeds paste. I think this gives a decent visibility for the peanut flavor to excel in the overall taste and adds depth to the resultant taste.
Also it is absolutely simple. It needs no complex method.Blend everything together and cook.
Add a little cashew paste and it attains a richer taste to it. Of course the flavor changes a bit to the feel and taste of a “Korma ”
If you love peanuts and its dominance flavor then , this recipe is perfect to celebrate that flavor.
It is slightly on familiar grounds to the Maharastrian style of cooking as well. But then that’s what Indian cuisine is all about.Many a times fishes have traveled regions and formed a different taste, with ingredients remaining the same.
I haven’t added tomatoes, but you might find recipes that uses tomatoes as well. I wanted the dominance of the nutty peanut flavor that exudes an earthy texture, robust and rustic.Whole spices brings in depth and flavor to the chicken.
A fuss free dish, this definitely is a crowd pleaser and perfect to serve guests. Pair with some Indian flat breads to complete your meal with some green salads by the side.
- 500 gms chicken peices
- Onions 2 sliced
- ⅓rd cup peanuts (more slightly) 60 gms
- 1 -2 tbsp seasme seed
- 1/ 3 cup curd.
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Red chilly powder 1 tsp
- Garam masala powder 1 tsp
- cardamon 2
- cinamon 1 inch stick
- cloves 7 to 8
- Water 2 cups( or 1 cup water and 1 cup milk)
- Cashew paste 2 tbsp optional
- Fry two sliced onions and make a paste out of it
- Make a paste of the peanut and seasme seeds with some water and keep aside
- Marinate the chicken in yogurt, turmeric powder, garam masala powder, red chilli powder, ginger garlic paste, cumin powder, coriander powder, salt for 2 hours
- In a pan, add oil and when hot, drop the whole spices
- Fry and add the brown onion paste.
- Stir for a while and add the marinated chicken.
- Fry well for some time on medium flame.
- Now add the peanut-sesame seeds paste and fry well.
- Add water and let it cook on low flame covered
- You can add half water and half milk as well
- Open the lid, garnish with mint leaves and serve