Hyderabadi Chicken
6:55 AM
It was a quiet February morning when I reached Bangalore for
the first time. A not so timid bride but sad in the heart for leaving family
behind. The apartment that hubby rented beforehand had nothing but the basic
amenities so The day and the next couple of weeks went in a blurr in shopping
for the house and setting up our first home.
Slowly it all took shape and soon I was house proud. But with that my enthusiasm and busy schedule slowly died down making an way for lonely afternoons and boredom. On one such lonely afternoon I heard sweet cackle of a toddler, I hurriedly peeped through the window and saw a sweet little boy running around in the common balcony with his mom chasing him with a bowl of food in hand. I was happy and shy all at the same time and was not sure as how to approach. So I came out and babbled something asking about them and also telling them how happy I was to have someone near me. While speaking I could feel that I was not making any sense but being true to her name ‘Soujanya’ she smiled reassuringly.
Slowly it all took shape and soon I was house proud. But with that my enthusiasm and busy schedule slowly died down making an way for lonely afternoons and boredom. On one such lonely afternoon I heard sweet cackle of a toddler, I hurriedly peeped through the window and saw a sweet little boy running around in the common balcony with his mom chasing him with a bowl of food in hand. I was happy and shy all at the same time and was not sure as how to approach. So I came out and babbled something asking about them and also telling them how happy I was to have someone near me. While speaking I could feel that I was not making any sense but being true to her name ‘Soujanya’ she smiled reassuringly.
That was the beginning of a beautiful friendship. Afternoons
were not boring any more. It was filled with laughter, gossip, stories from our
lives and definitely food. She helped me with local Kannada and I tought her
how to use the internet.while her parents appreciated my décor skills my
husband was a great patron of her cooking. We shared such good times together.
Explored many parts of the city and shared many meals. She is an exceptional
cook herself, especially chettinad cuisine. Sundays were the days when all the
people in our apartment building just drooled at the amazing aroma emanating
from her kitchen. I learnt many south Indian staple recipes from her. Late
afternoon tea times were most enjoyable as we shared some traditional snacks
from our home state with either filter coffee by her or masala chai by me. We
became so close that when her kid was sick I provided food from my kitchen and
the same happened when I was under the weather.
Our friendship came to an abrupt end when I had to go back
home for some family crisis. When I came back after a couple of months she was
gone. Her Husband got a good offer near to her hometown and they had to leave
in a hurry. I have heard many people saying that its difficult to make new friends
as we grow old but friendship with Soujanya made me believe that "Friendship
is the golden thread that ties all hearts together".I still miss the
bonding and the times that we shared.
This particular chicken dish is her specialty. I wanted to
learn this in her kitchen but she mostly cooked on Sundays and with husbands at
home it was difficult to do that. So I wrote down the recipe. Initially I was
not able to cook it as I could not find out what gassagasa is. Later the
blogosphere made me understand that gassagasa is nothing but our good old poppy
seeds or posto. Strikingly this recipe does not have any curry leaves or coconut
milk as is the case with most Southern chicken recipes. But its deliciously
spicy and aromatic. Make and serve it and you will gain some serious admirers
for sure.
Hyderabadi Chicken:
Ingredients:
Chicken: ½ kg (preferably curry cut)
Onion: 2 big onions (Indian variety)
Tomato: 1 medium
Yogurt: 1/3 cup
For spice paste:
Ginger: 1” piece
Garlic: 6-7 fat cloves
Poppyseeds: 2 tsps
Green chillies: 2
Dry chillies: 3 as per your heat tolerance (soak in warm
water for 10 minutes)
For Spice powder:
Cumin: ½ tsp
Coriander seeds: 11/2 tsp
Black pepper: ½ tsp
Green cardamom: 2 pieces
Cinnamon: 1” piece
Cloves: 4
Oil: ½ tsp
Turmeric
Salt
Chili powder: ½ tsp
Kashmiri mirch powder: 1 tsp optional; I used for this
gorgeous red colour
Whole garam masala: 2 cloves, 5-6 peppercorns, little mace
and ½” piece cinnamon
Oil: 4-5 tbsp
Method:
Wash and drain all the excess water from chicken. Add the
yogurt, pinch of salt and the chili powder. Mix well. Cover and set aside till
needed.
Take a kadhai or a pan and heat ½ tsp oil. Roast all the
spices under spice powder on low heat till they are couple of shades darker.
Take out and let it cool. Then grind to a fine powder. I used my small mortar
and pestle for this. Cover and set aside.
Grind all the ingredients under spice paste and set aside.
Slice the onions finely or chop them in your chopper.
Heat the rest of the oil in a big wok or kadhai or pan.
Slightly pound the whole garam masalas and add to the oil when it start to
smoke. Keep the flame on medium and once they start to pop add the sliced
onions. Add a pinch of salt and caramelize it on medium flame till they turn
golden brown in colour. Approx. 5-6 minutes.
Now add the ginger-garlic spice paste, turmeric powder,
kashmiri chili if using and cook it utill the raw smell is gone and oil start
to appear on sides. Cut the tomato in chunks and add with ½ tsp more salt. Mix
and cover let it get cooked for another 4-5 minutes till tomato is mushed up
and again oil comes on the surface.
Add the chicken along with the marinade and start the
caramelizing part. Cook it on medium flame by stirring and covering for another
10-12 minutes till you see every spice mixed up and turning a hue of brown. The
best indicator again would be the oil surfacing on the top.
At this stage add 2 cups of warm water, crank the heat up,
cover with a lid and pour little water on top of the lid. I like to see oil
separated in my chicken curries and this process ensures that no flavour is
lost. Also the water on the lid will get warm which you can add to the curry if
needed. Try not to add cold water to curries.
Cook for another 4-5 minutes then add the spice powder. Mix.
Check seasoning and take off the flame. Keep covered till you are ready to
serve.
Tastes best with plain white rice or rotis. To make
things regal you can also make some pulao or parathas.
A Homemaker's Notes:
Please adjust the amount of water as per the end gravy you need.
Also decrease the amount of chilies used in the recipe as per your heat quotient. Chettinad cuisine is quite hot and we like it this way.
Tags:
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Posts
53 comments
oh wow!!!! Mouthwatering here...
ReplyDeleteMouthwatering Curry.....
ReplyDeletethis curry looks absolutely yummy and i am bookmarking it, great write up and please thank your friend for this wonderful recipe, the pictures are so beautiful
ReplyDeletePriya
60 Days to Christmas
Cook like Priya
Looks yummy...liked ur writing..everyone someime have to pass this in life...wonderful memories..
ReplyDeleteWow very tempting,neat presentation...
ReplyDeleteOh Sayantani!! you are killing me here!! The pics are so mouthwatering! Just delish looking! i remember the first time i went to Blor, and that was the beginning of many beautiful friendships for me too! :) How these memories make us smile. your Hyderabadi chicken, bookmarked!
ReplyDeleteThe chicken dish looks delish indeed. It is bookmarked from my side. I see that the spices are quite regular ones apart from poppy..so should be easy to put together. Thanks for sharing a beautiful part of your life with Soujanya..I am sure if she is using the internet regularly, you two will get in touch very soon:)
ReplyDeleteThis definitely is the most awaited recipe on the blogosphere and so glad you have finally done it. Love the beautiful story behind it. Totally LOVE the recipe and the awesome clicks. Feel like grabbing one piece right away.
ReplyDeleteWhat a lovely write up..I can imagine how you must have felt..It was the same here when I moved to Ahmedabad, thankfully I have a few really good friends now. That is one mouth-watering dish - super !
ReplyDeleteWow mouthwatering curry,looks so delicious..love it
ReplyDeleteThat colour is gorgeous....I just want to boil some basmati and eat it off the picture....am so hungry looking at the photo:)
ReplyDeleteYum!! This looks absolutely delectable Sayantani! Perfect curry to go with a pulao or simple steamed rice!
ReplyDeleteThe curry looks so good, loved reading aobut your friend, hope you and she are still keeping in tocuh with phone or mails etc..
ReplyDeleteWow my mouth is warring here
ReplyDeleteEvent: Dish name starts with P
Hi,
ReplyDeleteBeautiful Click :)
This recipe is similar to Hyderabadi Achari Murgh.
http://hyderabadicuisinerecipes-angel.blogspot.com/2012/10/hyderabadi-achari-murgh.html
phulkas, naans or chapathis would love em with this spicy curry
ReplyDeletethis is absolutely mouth watering and nice clicks...
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yummyyyyyyyyyy
ReplyDeleteOmg, wat an irresistible curry, simply inviting, you should say a big thanks to your friend for sharing this ultimate hyderabadi chicken on behalf us.
ReplyDeleteLook at the color..ooh la la... enjoy the festive season...
ReplyDeletemouthwatering curry...
ReplyDeleteSayantani why do u have to do this to me :) The very look at the curry makes me hungry .....I can imagine how awesome it is from the color of the gravy ...... And friends are the only people whom God allows us to choose. Glad you are my friend .....
ReplyDeleteHugs
Hope you are enjoying ur stay with hubby
Loved reading about your friendship.We all cherish such memories but life has to go on. Hope you are still in touch with her. Chicken looks so spicy and delicious.
ReplyDeleteTempting and delicious looking curry, fantastic color! Thanks for sharing your friendship memories, really loved reading it!
ReplyDeleteAbsolutely mouthwatering... the spicy gravy is irresistible!
ReplyDeletelovely presentation curry looks wonderful
ReplyDeleteHi Shanthini,
ReplyDeletethank you so much for sharing this finger licking recipe, tried it over the weekend and my husband and I loved it so much. I even got great compliments from him :-) also please pass my thanks to your lovely friend. We loved it so much :-)
Priya
Hi Shantini
ReplyDeleteI have taken pictures of this tried recipe and planning to post it in my blog Cook like Priya... I hope u don't mind and will give credits to you with a link back... thanks again :-) also love all your other dishes, you blog is sure a treasurechest of some great indian dishes and wish to try the sometime.
(you need not post this comment if you dont want to)
i could not find a contact form so hence had to leave a note here. Will send you the link shortly.
Love
Priya
Hi Dear
ReplyDeletethis is the link http://cooklikepriya.blogspot.co.uk/2012/11/hyderabadi-chicken-curry.html
:-)
Priya
thank you everyone for liking this.
ReplyDelete@Priya, so happy that you made and loved it...thanks a ton for everyting dear :-)
Looks so yummy and lovely shots! Try korte hobe ei recipe-ta-:)
ReplyDeletePretty! This has been an extremely wonderful article. Thank you for providing this
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Being an English teacher i am really impressed with your writing skills.......and yes ofcourse a wonderful recipe!
ReplyDeleteTried this recipe today! The 2 water added at the end was a lil too much for me but turned out great otherwise! Thanks a lot :)
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I have been so craving for curries and other Indian recipes coz there's a very few place here that serve those dishes and it's really handy to find easy recipes like yours online. Thank you for sharing. This will be a must-try recipe this coming weekend. I'll give you update for the result soon. Cheers !
ReplyDeleteI tried this recipe today!! it turned out AWESOME!!!!!!!!!!!!! Thanks alot!! :) :)
ReplyDeleteWow.....its yummy.
ReplyDeleteGood recipe with nice presentation.Delicious and wonderful looking very nice and yummy..
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Hi sayantani,
ReplyDeleteWhen did you put the spice powder in this curry.
Hi sayantani
ReplyDeleteWhen Di you put the side powder to the curry?
@Anon, just before taking it off the heat add the spice powder. its mentioned in the post.
ReplyDelete