Indian Cuisine

Indian style Hyderabadi chicken

Cuisine: Indian Created by Ajoy Joshi

Ingredients

1kg chicken thigh fillets
Heaped tablespoon white sesame seeds
50g peanuts
1 onion, sliced
4 tbs oil
2 pinches of salt
1 tbsp each of ginger and crushed garlic
1½ tbsp crushed green chilli
Pinch turmeric
1 tbsp dried chilli
Salt
1½ cups yoghurt
1 tsp garam masala
¼ tsp black cumin seeds
1 tbs lemon juice

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Preparation

Cut chicken thigh fillets into large cubes. Don't remove fat, remember fat will keep it moist.

In a pan, roast the white sesame seeds and peanuts. Grind them to a paste. Mix with a little milk to make a thick paste. This will thicken and bind the sauce.

The trick is to cook the onions right. Cook them in the oil with salt (salt will prevent the onions from burning) until caramelised and golden brown about 5 minutes. Set aside.

Combine ginger, garlic, crushed chilli, pinch of salt, turmeric, peanut paste, yoghurt, garam masala and cumin seeds. The acidity of the yoghurt will help to tenderise the chicken. Mix together and add cooked onions.

Add chicken cubes and marinate for 10 minutes (no longer – these are powerful spices and the acidity will draw too much moisture from chicken).

Using a thick-bottomed pot. Put the chicken and the marinade into the pot and then sit a large stainless steel bowl into the top of the pot so that it seals around the rim. The heat will create suction and hold the bowl in place and this steams the dish similar to a pressure cooker. Fill the bowl with 1/4 cup (maximum) of water and cook over medium heat for 30 – 40 minutes. When the water has evaporated you’ll know it’s cooked.
As it cooks in its own juices it’s amazingly tender – like it’s been steamed but with all those great flavours. Just before serving add the lemon juice.

Indian Restaurants

Displaying 10 of 715 Indian Restaurants.

Restaurant		Suburb
1.	Royal India Restaurant	West Perth
2.	Gopal's Vegetarian Restaurant	Melbourne
3.	Jehangir	Mawson
4.	Jewel of India	Manuka
5.	Rama's	Pearce
6.	Tandoor House	Kingston
7.	Tandoor Indian Restaurant	Belconnen
8.	Hanuman	Darwin
9.	Keller's Swiss and Indian Restaurant	Alice Springs
10.	Taste of Asia	North Hobart

30 Jul 2010 05:11 AEST

Sleekie

Thornleigh NSW

HyperBeauti Chicken

Divine + Subtle + Tangy - My bod here who does not eat hot spicy food - loves this as it's not tear your tonsils out attacked by giant chilli stuff - I cooked this in a cast iron enamel pot with a conventional lid - for 30mins - check after 20mins - used pre sliced breast chicken from supermarket - the thin chicken slices inflated into succulent chunks - serve with sliced banana dipped in lemon rolled in dessicated coconut The engaging cute Chef should write a book "The Philosophy of Cooking"

29 Apr 2010 11:33 AEST

IdeasWoman

Gold Coast

Yummy

I have made this and it is so easy and tasty. I am thinking how I can adapt other recipes to this cooking style to save time.

20 Jan 2010 09:57 AEST

iamac

Glen waverley

Gr8 show

We love to watch the food safari when its on. This recipe was a great hit with the family. My hubby and kids love it and went for seconds. It's quite different from other curries. I am cooking it again today and this time serving it with rice, last time served it with Indian bread. Keep up the good work!

31 Jul 2009 08:19 AEST

Harpreet singh

Melbourne

Yumme

Great recipe , thank you

07 May 2009 12:40 AEST

shelley taylor

Forks

hhhh

stop making a sbs show.

05 Nov 2008 01:29 AEST

JOON RAE

DALKEITH WA

HELP!

Hi Maeve and all concerned, Watched the Brazillian program today. Yum !!!! 1. Can't believe there isn't a single Brazillian Restraunt in WA. Amazing. Can't you talk one of the many in other states to come over here? 2. Do you an Indian Restaurant who divulge the recipe for Buttered Chicken. I would love to know how it is made. Love the show and all that wonderful food you find. Thank you. Cheers Joon

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