Chicken tehari

Name: Chicken tehari
Yield: 5 servings
Cuisine: Indian
Ingredients: For Marinating the Chicken; 1 kg chicken; 1 cup curd; to taste Salt; 1 tsp Turmeric; 1 tbsp Red chili powder; 1 tsp Garam masala; 2 tbsp ginger garlic paste; 1 tspn Lemon juice; Other Ingredients; 5 tbsn Oil; 1 inch stick Cinnamon; 3 Cloves; 4 Green cardamoms; 2 Bay leaves; 1 tbsn Cumin seeds; 1 Onions finely chopped; 2 tbsn Ginger-garlic paste; 1 Tomatoes finely chopped; Mint leaves a big handful or as per your liking, torn with hands; Coriander leaves - a handful, finely chopped; 4 Green chilies; 1 & ½ cups, soaked for 20 minutes and drained Basmoti rice; 3/4 Kewra water or Kewra essence - a few drops; 5 cup milk

Paramita Chatterjee @cook_12121702

Kolkata

#week4of5

Paramita Chatterjee @cook_12121702

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Ingredients

5 servings

For Marinating the Chicken
1 kgchicken
1 cupcurd
to tasteSalt
1 tspTurmeric
1 tbspRed chili powder
1 tspGaram masala
2 tbspginger garlic paste
1tspn Lemon juice
Other Ingredients
5tbsn Oil
1 inchstick Cinnamon
3Cloves
4Green cardamoms
2Bay leaves
1tbsn Cumin seeds
1Onions finely chopped
2tbsn Ginger-garlic paste
1Tomatoes finely chopped
Mint leaves a big handful or as per your liking, torn with hands
Coriander leaves - a handful, finely chopped
4Green chilies
1& ½ cups, soaked for 20 minutes and drained Basmoti rice
3/4Kewra water or Kewra essence - a few drops
5 cupmilk

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Steps

1

To make hyderabadi chicken tahari recipe, start off by marinating the chicken. Combine chicken, curd, ginger garlic paste, red chili, turmeric, garam masala, salt, and lemon juice in a mixing bowl.
2

Mix well with your hands to coat the chicken evenly with the curd and spices. Pop it into the fridge for at least 30 minutes or until the rest.
3

Heat oil in a handi or pressure cooker. Toss in the whole spices; cumin seeds, bay leaves, cloves, green cardamom, and cinnamon. Saute for a few seconds.
Add the onions and saute until golden brown.
4

Next, add the ginger-garlic paste. Cook until the raw smell goes away.
5

Toss in the tomatoes and season them with some salt for faster cooking.When the onions and tomatoes form a gravy and release oil, add in the marinated chicken.
6

The chicken and curd will release a lot of water. Saute the chicken on medium heat until the chicken is 80% cooked. The curd will also add to the richness of the gravy.
For fragrance, add mint leaves torn with hand, coriander leaves, and whole green chilies. Saute for a minute.
7

Toss in the rice and mix well to coat it with the masala.
8

Add hot water and adjust the salt at this stage. Add kewra water. Give it a good mix.Close the lid of the pressure cooker. When the pressure builds up, turn the heat to medium low and cook the tahari for about 8-10 minutes. Turn off the flame.
9

If cooking in a handi, add 3 & ½ cups of hot water. Let the tahari cook on high flame until the milk evaporates and you see holes developing on the top of the tahari. Cover with a lid and turn the heat to low. Cook the tahari for 10-12 minutes. Turn off the flame.
10

Whatever method you use, let the tahari rest for 15 minutes on dum before uncovering the pressure cooker.Chicken tehri is ready. Serve hot.