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Tender chicken pieces simmered in a rich, aromatic gravy made with fried onions, yogurt, and a special blend of Hyderabadi spices. A classic dish from the Deccan region, perfect with naan or rice.
For 4 servings
Marinate the Chicken
Prepare the Fried Onions (Birista)
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Tender chicken pieces simmered in a rich, aromatic gravy made with fried onions, yogurt, and a special blend of Hyderabadi spices. A classic dish from the Deccan region, perfect with naan or rice.
This hyderabadi recipe takes 70 minutes to prepare and yields 4 servings. At 337.36 calories per serving with 33.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Masala Base
Cook the Chicken
Simmer and Finish
Replace chicken with 400g of paneer cubes or a mix of vegetables like potatoes, carrots, and green beans. Add the paneer or vegetables after the masala is cooked and adjust simmering time accordingly.
For a richer, restaurant-style gravy, add 2-3 tablespoons of fresh cream or cashew paste at the end of cooking, just before garnishing.
Substitute chicken with 500g of mutton pieces. After sautéing the mutton with the masala, pressure cook it for 5-6 whistles before simmering to ensure it's tender.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, tissue repair, and overall body function.
The blend of spices like turmeric, ginger, and garlic contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
Yogurt (curd) used in the marinade is a natural probiotic, which promotes a healthy gut microbiome, aids in digestion, and improves nutrient absorption.
One serving (approximately 310g) contains around 450-500 calories, primarily depending on the amount of oil used and the specific cut of chicken.
It can be part of a balanced diet. It's a good source of protein from chicken and contains beneficial spices. To make it healthier, use less oil, choose lean chicken cuts, and serve with whole wheat roti or brown rice.
Yogurt is key for the authentic tangy flavor and for tenderizing the chicken. While you could try a non-dairy substitute like coconut yogurt, the classic taste comes from traditional curd.
Bitterness in the gravy is almost always caused by burnt onions (birista). It's crucial to fry them to a deep golden brown, not dark brown or black. Frying them slowly on medium-low heat helps control the browning process.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.