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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is based on a recipe for Chicken Hyderabad that I got about 25 years ago. I have been experimenting with it over the last years and this is my latest version. Try using the whole spices as suggested and remove before serving because the ground spices can give a funny feeling in the mouth. Read more . This does not taste like the typical curry powder that you buy in the grocery store. I have made this for parties of up to 25 people. You can make it in advance and reheat it. Ingredients:
4 chicken thighs |
1 16 oz can tomato puree |
1 onion, chopped |
2 cloves garlic, chopped |
2 tbsp oil, ghee or butter |
1/2 tsp garam masala |
1/4 tsp cayenne pepper |
1/2 tsp salt |
1 inch piece of cinnamon |
3 whole cloves |
3 whole green cardamon seeds |
Directions:
1. Heat oil in a skillet until hot. Add onions and garlic, sautee until glassy.
2. add the spices and salt and cook stirring often until fragrant.
3. Brown the chicken on all sides.
4. Add the tomato puree and enough water to cover. Bring to the boil, cover, reduce heat and simmer for 30 minutes.
5. Remove the chicken and reduce the sauce till it is thick, about 10 minutes.
6. A nice touch is to add about 1/4 cup coconut cream.
7. Serve with basmati rice.
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