Hyderabadi Chicken Masala

1. 1

   Step 1

   • a.Marinate the Chicken
   • b.In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, and 1 teaspoon of salt.
   • c.Mix thoroughly to ensure each piece of chicken is well-coated.
   • d.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

   Step 2

   • a.Prepare the Fried Onions (Birista)
   • b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • c.Add the thinly sliced onions and fry, stirring occasionally. This is a slow process that takes about 15-18 minutes.
   • d.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.
   • e.Remove the fried onions with a slotted spoon and spread them on a paper towel to drain excess oil.
   • f.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

   Step 3

   • a.Create the Masala Base
   • b.In the same pan, ensure you have about 3-4 tablespoons of oil remaining (remove any excess).
   • c.Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they become fragrant.
   • d.Add the tomato puree and slit green chilies. Cook on medium heat for 8-10 minutes, stirring frequently, until the paste thickens and you see oil separating from the sides of the masala.
   • e.Stir in the coriander powder, cumin powder, and the remaining 0.5 teaspoon of salt. Cook for another minute until the raw smell of the spices disappears.
4. 4

   Step 4

   • a.Cook the Chicken
   • b.Add the marinated chicken along with all the marinade to the pan. Increase the heat to high.
   • c.Sauté for 5-7 minutes, stirring continuously, until the chicken is sealed and lightly browned on all sides.
   • d.Add the crushed fried onions and the chopped mint leaves. Mix well to combine with the chicken and masala.
   • e.Pour in 240 ml (1 cup) of water, stir everything together, and bring the gravy to a boil.
5. 5

   Step 5

   • a.Simmer and Finish
   • b.Once the gravy is boiling, reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 20-25 minutes.
   • c.Cook until the chicken is tender and cooked through, and the gravy has thickened to your desired consistency.
   • d.Uncover the pan and stir in the garam masala and fresh lemon juice. Let it simmer for 2 more minutes to allow the final flavors to meld.
   • e.Garnish with the reserved fried onions and freshly chopped coriander leaves.
   • f.Serve hot with naan, roti, or steamed basmati rice.

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