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Hyderabadi Chicken Curry |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Hyderabadi Chicken Curry recipe on the web!!
(Hyderabadi Murgh Korma)
Category: Yogurt Chicken Curries
Makes 4 to 6 servings
Time-intensive though it might be, this is a perfect dinner party dish, given to me by my friend Yasmin AliKhan. It is an incredibly flavorful crowning achievement for the table. Your guests will remember its captivating flavors, and you will quickly forget the time spent in preparation. This chicken dish also forms the basis of Hyderabadi Layered Rice with Mixed Vegetables, an elaborate biryani (see Rice).
_ tablespoon Hyderabadi Ginger-Garlic Paste
___ cup vegetable oil
_ large onion, cut in half lengthwise and then into thin slivers
___ teaspoon ground turmeric
___ teaspoon cayenne pepper
_ teaspoon salt, or to taste
_ stick cinnamon (1-inch)
_ black cardamom pods, crushed lightly to break the skin
_ to 7 green cardamom pods, crushed lightly to break the skin
_ whole cloves
___ teaspoon black cumin seeds
_ tablespoons slivered almonds
_ cup nonfat plain yogurt, whisked until smooth
___ cup coarsely chopped fresh cilantro, including soft stems (reserve some for garnish)
_ to 3 fresh green chili peppers, such as serrano, minced with seeds
_ tablespoon coarsely chopped fresh mint leaves
_ 1/2 to 3 pounds chicken, skinned and cut into serving pieces (discard the back and wings)
1. Prepare the ginger-garlic paste. Heat the oil in a large nonstick saucepan over medium heat and do not increase the heat at any stage of cooking. Cook the onion, stirring, until well-browned, about 10 minutes. Add the ginger-garlic paste, then the turmeric, cayenne pepper, and salt, and stir about 1 minute.
2. Add the cinnamon, black and green cardamom pods, doves, cumin, and almonds, and stir another minute. Then add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook until the oil separates to the sides, about 7 minutes. Mix in the cilantro, green chili peppers, and mint, and cook another minute.
3. Add the chicken and cook, turning the pieces, until they are soft, the sauce is very thick, and the oil separates to the sides, about 30 minutes. Transfer to a serving dish, garnish with the reserved cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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