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Hyderabad Chicken

Written by Yorky

Ingredients 1.4 kg Chicken, skinned and cut into serving pieces 4 x 25 mm cubes Ginger, chopped 10 Garlic cloves 1 tsp Turmeric 5 tblsp Vegetable oil 350 gm Onions sliced into half rings 300 ml Plain yoghurt 1 1/4 tsp Salt Fresh copped coriander leaf, enough to fit into a 250 ml jug 6 Fresh green chilies, chopped Fresh chopped dill (same quantity as the coriander leaf) Method Put the ginger, garlic and 125 ml water into a blender and blend until smooth. Add the turmeric and blend to mix. Heat the oil in a wide based pan over a medium-high flame. When hot, put in the onions and stir fry until they brown slightly. Add the chicken and stir fry until the chicken is a golden colour. Add the ginger/garlic paste and stir fry for 10 minutes. Add the yoghurt and salt and mix thoroughly. Bring to a simmer, cover and cook for 15 minutes. Meanwhile, put the fresh coriander, chilies and 125 ml water into a blender and blend to a smooth paste. Remove the lid from the chicken, turn the heat up to medium and boil away some of the liquid to thicken the sauce. Add the blended paste and stir to mix. Then add the dill, stir and simmer for 5 minutes. Spoon off any excess oil/fat before serving. (Courtesy of Sakina Mehta)

 

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