Poulet hyderabadi

Ingrédients

• 700 gram Chicken (About 25oz, Bone-in chicken pieces)
• 1 tsp Turmeric
• 1 tsp Chilli powder (Or paprika powder)
• 1 tsp Salt
• 1 tsp Garam masala
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 1/2 tsp Cumin powder (Or Jeera/zeera powder)
• 3 tbsp Plain yoghurt (Plain or natural yoghurt)
• 4-5 Shallot onions (cut thin slices)
• 2 Bay leaf
• 4-5 pods Cardamom (Green cardamom)
• 1 stick Cinnamon
• 1/2 tsp Coriander seeds (Crushed or add in whole ( optional ))
• 1 tsp Chilli powder (Or Paprika powder)
• 1 tsp Garam masala
• 3 tbsp Vegetable oil (or neutral flavour oil)
• 2 tbsp Ghee
• 1 1/2 cup Warm water (About 350 ml , Add more if needed)
• handful Coriander (Finely chopped)
• 1/2 tsp Salt (Or salt to taste)
• 5-6 Green chilli (Cut thin slices or halves)

Préparation

1. 1

   Add the chicken pieces and marinade ingredients in a mixing bowl. Combine well and marinate for at least 30 minutes to 1 hour.

2. 2

   Heat the heavy-bottom pot/pan into medium heat, add ghee and oil. Add the onion slices and fry for 2-3 minutes or until brown. Strain the fried onions from pan and set it aside.

3. 3

   In the remaining oil, add bay leaves, cardamom, cinnamon, coriander seeds and sautee for a few seconds.

4. 4

   Next, add the marinated chicken pieces and cook with medium-high heat for 2-3 minutes. Then pour the warm water in, add chilli powder, chopped coriander, fried onions, and salt to taste.

5. 5

   Reduce the heat the low-medium heat, close the lid and cook for 20-30 minutes or until the chicken is tender. Stir occasionally, make a taste test and add more salt and water if needed.

6. 6

   Finish with a teaspoon of garam masala and green chillies. Stir it well, turn off the heat and transfer a serving plate. Garnish with coriander and green chillies.