Instructions
Add the chicken pieces and marinade ingredients in a mixing bowl. Combine well and marinate for at least 30 minutes to 1 hour.
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.
In the remaining oil, add bay leaves, cardamom, cinnamon, coriander seeds and sautee for a few seconds.
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.
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.
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.
Notes
Chicken – Use bone-in chicken thigh, drumsticks, or a choice of chicken pieces.
Ginger & garlic paste – Add freshly grated ginger paste and garlic paste for the best curry taste.
Frying onions – Recommend using shallot onions as they are less watery and have less frying time. Do not fry the onions with high heat as they can burn easily. Fry with medium heat and stir continuously to be cooked evenly.
Can I use readymade fried onions? – Do not recommend readymade fried onions in the curry, as they can be gooey and stick at the bottom of the pan.
Ghee – Has a nutty rich flavour which is ideal for this Hyderabadi homestyle curry. Instead of ghee, you can add unsalted butter.
Chilli powder – You can adjust the spiciness by adding mild or hot chilli powder to your preference. Instead of chilli powder, you can add paprika powder.
Whole spices – Cinnamon, cardamom, and bay leaves bring extra flavour to the curry sauce. Highly recommend adding these spices.
Cooking Time – Can be slightly varied according to the chicken cut you use. Cook with low-medium heat for 30-45 mins until the chicken is tender.
Nutritional facts are calculated approximately per serving without rice or naan and it can be varied by the number of different factors.
Nutrition
Calories: 325kcal | Carbohydrates: 15g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 966mg | Potassium: 408mg | Fiber: 4g | Sugar: 6g | Vitamin A: 437IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 2mg
