Hyderabad chicken originates from the city of the same name, located in southeastern India and capital of the Andrha Pradesh region. This region has always been eminently agricultural, although in recent years it has been moving towards high technology, currently hosting the so-called Indian Silicon Valley. As I know you like exotic recipes, here is a very easy one to make.
INGREDIENTS (4 people) :
- 4 chicken thighs
- 1 large sweet purple onion
- 2 cloves of garlic
- 1 tablespoon tomato concentrate
- half a teaspoon of salt
- Butter
Spices:
- 1 teaspoon cardamom
- 4 cloves
- 1 teaspoon ground cinnamon
- 2 teaspoons of garam masala (a very popular Indian spice, easy to find in supermarkets)
- 1 teaspoon of turmeric
- 1 teaspoon paprika
- 2 tablespoons grated coconut
Melt a heaping tablespoon of butter in a frying pan and poach the finely chopped onion and the garlic cloves without the germ. Add the spices and salt and mix well.
When the transparent onion we incorporate the coconut, the tomato paste, 2 cups of water (400 ml), shake well to mix and let it boil over high heat for a couple of minutes. Then reduce the heat, add the chicken and let cook, with the pan covered, for 45 minutes.
It is served piping hot accompanied by cooked rice, if possible basmati. Easy, isn't?