This is my interpretation of the Hyderabadi Chicken Curry. It’s creamy and full of flavour – a must try!
Serves 4
Ingredients
oil of choice
4 brown onions, thinly sliced
3 garlic cloves, grated
2″ fresh ginger, grated
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp chilli powder (mild or hot)
5-6 dried red chillies (to taste)
6 chicken thighs
6 chicken drumsticks
200g natural yogurt
Method
– Add 2-3 tbsp of oil to a hot pan. Add 3 sliced onions and cook until golden.
– Once golden, transfer the onions to a sieve to remove any excess oil and set aside.
– Add the chicken, natural yoghurt, and 1 tsp of salt to a large mixing bowl. Make sure the chicken is thoroughly coated.
– Add the ginger, garlic, and cooled fried onions. Mix well.
– Cover the bowl and allow it to marinate for at least 1 hour, preferably overnight.
– Heat a frying pan, once hot add the coriander seeds, cumin seeds, and dried chillies. Fry for around 1 minute, until the seeds brown and the mixture becomes aromatic.
– Add the last sliced onion and the roasted seeds to a blender with 100ml of water to make a paste.
– Heat a deep frying pan with a generous amount of oil, once hot add the paste and fry on low-medium heat for 10 mins then add the chicken and onion mixture.
– Cover the frying pan and cook on low-medium heat for 45-50 mins or until chicken is cooked.
Serve with piping hot basmati rice!