This is a recipe which is easy to prepare when you do not have all the spices and masalas handy. This basic chicken curry can compete with any other of its kind in 'Tandoori' category. I call it Chicken Hyderabadi - simply 'cos it's a recipe concocted by me, a Hyderabadi.
Well, there are a lot of other 30 minute recipes here in this link but I bet if any of these can outdo the taste of my recipe. I really betcha!!!!
So now to begin our yummy kitchen's - chicken recipe, these are the ingredients we need.
Ingredients:
Chicken -3 lb
salt - 1 tspn per taste
Ginger garlic - 1 1/2 tbsp
Turmeric powder- 1/4 tspn
Chilli/paprika powder - 3 1/2 tspn
Dhania or corinader powder - 2 tspn
Food color/Saffron - a pinch (optional)
Oil- 2 tbsp
Cilantro leaves for garnishing
Preparation time: 15 mins Cooking time: 25 mins Final Form: Dry without gravy.
It's very simple. First marinate the chicken adding all the above ingredients in the same order as mentioned, except oil, for 15 mins. Next, take a pan with a lid and heat the oil. When fumes start emerging from the pan add the marinated chicken and quickly close the lid. Let the water from the chicken drain out and cook the pieces. Once in a while change the position of the chicken pieces so that they all get evenly cooked. Add some food color/saffron if you like. Once the water drains out, take a piece and taste it to see if that's how tender you'd like the chicken to be. If it still isn't tender, add 1/2 cup of water and let it cook for some more time. Now when the water is thoroughly soaked in, remove the lid from the pan and let the chicken now get fried in the remaining oil in the pan. See to it that the pieces don't stick to the bottom of the pan and get charred. While its equally important that the pieces get fried in the oil, take care that they dont become more tender. By removing the lid we are making way for the moisture to escape. Finally, you get shallow fried chicken pieces which can be served with cilantro that is added for garnishing.
Yummy!!!
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