Poultry Recipes - Hyderabad-style Chicken

Ingredients

• 1 onion, chopped

• 5 cloves garlic, chopped

• 25 g/1 oz/1/4 cup blanched almonds

• 2.5 cm/1 in ginger root, chopped

• 2 dried red chilies, soaked

• 45 ml/2 tbsp water

• 250 ml/8 fl oz/1 cup natural (plain) yoghurt

• 45 ml/3 tbsp soured (dairy sour) cream

• 45 ml/3 tbsp oil                     

• 1 cinnamon stick

• 8 cardamom pods

• 2.5 ml/1/2 tsp black peppercorns

• 10 cloves

• 5 bay leaves

• 5 ml/ 1 tsp paprika

• 5 ml/ 1 tsp ground turmeric

• salt

• 1 chicken, skinned

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Method:

1. Blend the onion, garlic, almonds, ginger, chilies and water to a smooth past in a blender or food processor. Mix together the yoghurt and soured cream.

2. Heat the oil in a flameproof, over proof pan and fry the spices over a medium heat for about 6 minutes until they darken slightly. Ad the chicken and fry until browned on all sides.

3. Stir in the yoghurt mixture, cover tightly and cook in a preheated oven at 180C/350F/gas mark 4 for 30 minutes. Turn the chicken over an d cook for a further 30 minutes.

4. Remove the lid and cook for 5-10 minutes until cooked thoroughly and browned.  Serve the  chicken with the sauce.