Hyderabadi Chicken: A Heartwarming Tale of Friendship and Flavor

Arriving in Bangalore on a tranquil February morning marked the beginning of a new chapter in my life. Although not timid, I couldn’t help but feel a twinge of sadness at the thought of leaving my family behind. The apartment my husband had arranged for us was bare, with only the essentials, prompting us to dive headfirst into a whirlwind of shopping and setting up our first home in the following days and weeks.

As our humble abode gradually transformed into a space we could proudly call our own, my initial enthusiasm waned, giving way to occasional bouts of loneliness and boredom. It was during one such solitary afternoon that the joyful laughter of a toddler caught my attention. Peering through the window, I spotted a charming little boy playing on the communal balcony with his mother, a bowl of food in hand. Emboldened by a desire for companionship, I mustered the courage to approach them, stumbling over my words in a mixture of happiness and shyness. Thankfully, Soujanya, true to her name, greeted me with a reassuring smile, paving the way for the beautiful friendship that ensued.

Our afternoons quickly became anything but dull, brimming with laughter, shared stories, and, of course, delicious food. Soujanya, with her knack for Chettinad cuisine, quickly became both a friend and a culinary mentor. Together, we explored the vibrant streets of Bangalore, discovering hidden gems and savoring the flavors of South India.

Sundays were a particular highlight, as the tantalizing aromas wafting from Soujanya’s kitchen would draw neighbors from near and far. Her specialty, Hyderabadi Chicken, a spicy and aromatic delight, soon became a staple in our home, a testament to her culinary prowess and our enduring friendship.

However, our time together was cut short when I had to return home due to a family emergency. Upon my return a few months later, Soujanya had already bid farewell, her husband having accepted a job offer near their hometown. Though miles apart, the memories of our friendship continue to warm my heart, a reminder that true connections transcend distance and time.

As I share Soujanya’s cherished chicken recipe with you today, I invite you to savor not only its flavors but also the spirit of friendship and camaraderie it embodies. May each bite serve as a tribute to the bond we shared and a testament to the enduring power of friendship.

Hyderabadi Chicken:

Ingredients:

Chicken: ½ kg (preferably curry cut)

Onion: 2 big onions (Indian variety)

Tomato: 1 medium

Yogurt: 1/3 cup

For spice paste:

Ginger: 1” piece

Garlic: 6-7 fat cloves

Poppyseeds: 2 tsps

Green chillies: 2

Dry chillies: 3 as per your heat tolerance (soak in warm water for 10 minutes)

For Spice powder:

Cumin: ½ tsp

Coriander seeds: 11/2 tsp

Black pepper: ½ tsp

Green cardamom: 2 pieces

Cinnamon: 1” piece

Cloves: 4

Oil: ½ tsp

Turmeric

Salt

Chili powder: ½ tsp

Kashmiri mirch powder: 1 tsp optional; I used for this gorgeous red colour

Whole garam masala: 2 cloves, 5-6 peppercorns, little mace and ½” piece cinnamon

Oil: 4-5 tbsp

Method:

Wash and drain all the excess water from chicken. Add the yogurt, pinch of salt and the chili powder. Mix well. Cover and set aside till needed.

Take a kadhai or a pan and heat ½ tsp oil. Roast all the spices under spice powder on low heat till they are couple of shades darker. Take out and let it cool. Then grind to a fine powder. I used my small mortar and pestle for this. Cover and set aside.

Grind all the ingredients under spice paste and set aside.

Slice the onions finely or chop them in your chopper.

Heat the rest of the oil in a big wok or kadhai or pan. Slightly pound the whole garam masalas and add to the oil when it start to smoke. Keep the flame on medium and once they start to pop add the sliced onions. Add a pinch of salt and caramelize it on medium flame till they turn golden brown in colour. Approx. 5-6 minutes.

Now add the ginger-garlic spice paste, turmeric powder, kashmiri chili if using and cook it utill the raw smell is gone and oil start to appear on sides. Cut the tomato in chunks and add with ½ tsp more salt. Mix and cover let it get cooked for another 4-5 minutes till tomato is mushed up and again oil comes on the surface.

Add the chicken along with the marinade and start the caramelizing part. Cook it on medium flame by stirring and covering for another 10-12 minutes till you see every spice mixed up and turning a hue of brown. The best indicator again would be the oil surfacing on the top.

At this stage add 2 cups of warm water, crank the heat up, cover with a lid and pour little water on top of the lid. I like to see oil separated in my chicken curries and this process ensures that no flavour is lost. Also the water on the lid will get warm which you can add to the curry if needed. Try not to add cold water to curries.

Cook for another 4-5 minutes then add the spice powder. Mix. Check seasoning and take off the flame. Keep covered till you are ready to serve.

Tastes best with plain white rice or rotis. To make things regal you can also make some pulao or parathas.

A Homemaker’s Notes:

Please adjust the amount of water as per the end gravy you need.

Also decrease the amount of chilies used in the recipe as per your heat quotient. Chettinad cuisine is quite hot and we like it this way.