Bagara Khana, Hyderabadi Chicken Masala and Cucumber Raita

Ingredients

• 500 g Chicken (Bone-in, cut into medium pieces)
• 240 g Curd (Whisked until smooth)
• 2 tbsp Ginger Garlic Paste
• 1 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Salt (Divided)
• 300 g Onion (About 3 medium, thinly sliced)
• 120 ml Vegetable Oil (For frying onions and making masala)
• 200 g Tomato (About 2 medium, pureed)
• 3 pcs Green Chili (Slit lengthwise)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 3 pcs Green Cardamom
• 1 pcs Bay Leaf
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala
• 3 tbsp Mint Leaves (Freshly chopped)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 240 ml Water (As needed for gravy)

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, and 1 teaspoon of salt.
   • Mix thoroughly to ensure each piece of chicken is well-coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor.
2. 2

   Prepare the Fried Onions (Birista)

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the thinly sliced onions and fry, stirring occasionally. This is a slow process that takes about 15-18 minutes.
   • Continue frying until the onions turn a uniform deep golden brown and become crispy. Be careful not to burn them as this will make the gravy bitter.
   • Remove the fried onions with a slotted spoon and spread them on a paper towel to drain excess oil.
   • Once cooled, crush about three-quarters of the onions with your hands to a coarse texture and set aside for the gravy. Reserve the remaining one-quarter for garnish.
3. 3

   Create the Masala Base

Ingredients

• 2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
• 1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
• 1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
• 2 tbsp Coriander Leaves (Finely chopped.)
• 1 tbsp Mint Leaves (Finely chopped.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Salt (Also known as Kala Namak.)
• 1 pcs Green Chilli (Finely chopped, deseed for less heat.)
• 0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)

Instructions

1. 1

   Prepare the Cucumber (4 minutes)

   • Wash, peel, and grate the medium cucumber using a box grater.
   • Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
   • Set the squeezed cucumber aside.
2. 2

   Prepare the Yogurt Base (2 minutes)

   • In a medium-sized mixing bowl, add the thick curd (yogurt).
   • Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
   • Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3. 3

   Combine and Chill (4 minutes + chilling time)

   • Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
   • Gently fold all the ingredients together until everything is well incorporated.
   • Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.