Chicken Hyderabadi

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• 

  Step 1

  You will need 1 cup of khova. Khova is a milk solid and you can get it in any supermarket. If you don't though you can make it at home, no fear.

  All you have to do is bring 500 ml milk to a boil, then reduce the heat to low and keep stirring and scraping the sides and dissolving the skin forming on the top.
  Also do not let the milk burn.
  Best to do this in a non stick heavy bottomed pan.
  When the milk gets a cheesy doughy consistency turn off heat and fresh homemade khova is ready.

  Khova is used as a thickening agent in many indian curries. You can freeze this for a month in a ziplock.

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  Step 2

  Next thing is the sesame seed cashew paste.
  
  Soak 1 tbsp sesame seeds and cashews each in water for 10 min and grind it to a fine paste.

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  Step 3

  Now marinate chicken in the following for at least half an hour although 6-8 hrs would be ideal.
  Curds (Yogurt) - 1/2 cup
  Ginger garlic paste - 1 tbsp
  Turmeric powder - 1/2 tsp
  Green chilli paste - 1 tbsp
  Garam masala powder - 1 1/2 tsp
  Khova - 1 cup
  Salt - to taste

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  Step 4

  Heat 2 tbsp oil and 4 tbsp butter in a pot.

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  Step 5

  to this add:
  3-4 cloves
  1 stick of cinnamon
  1 green cardamom
  1/2 tsp black cumin seeds
  1 Dagad phool (Stone flower)

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  Step 6

  Saute for a min.

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  Step 7

  Next add 2 chopped onions and 3-4 finely chopped green chillies.

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  Step 8

  Let it cook till the onions turn translucent. Keep stirring.

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  Step 9

  Dump the marinated chicken into the pot.

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  Step 10

  Mix it will with the oil and onion in the pot.

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  Step 11

  Cover the pot and let the chicken cook through.

  Add 1 cup of coconut milk to this and stir well. Let it bubble and the gravy thicken.

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  Step 12

  Place a few pieces of white hot charcoal, in an oven proof glass bowl, inside the pot.

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  Step 13

  Sprinkle a generous pinch of nutmeg powder over the charcoal.
  It will start smoking immediately.
  Cover the pot with a lid so that no smoke escapes.

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  Step 14

  Place a heavy weight on top of the lid so that no smoke escapes.

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  Step 15

  Garnish with chopped coriander, deep fried onions and thinly sliced almonds.

  A dollop of fresh cream can also be used as garnish.

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  Step 16

  For the entire meal refer:
  http://www.cutoutandkeep.net/projects/chicken-angara-a-dry-starter/preview

  and

  http://www.cutoutandkeep.net/projects/hyderabadi-biryai/preview

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