Chicken cooked in a sour tamarind-based gravy with onion and bold spicing — the everyday chicken curry of Telangana with the characteristic sour-spicy profile.
Ingredients
1 kg chicken — bone-in pieces
2 large onions — finely chopped
3 tbsp tamarind paste
2 tsp ginger-garlic paste
3 tbsp oil
1 tsp mustard seeds
8 curry leaves
1/4 tsp asafoetida
1/2 tsp turmeric
2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 cup water
Salt
Fresh coriander
Method
Heat 3 tbsp oil in a heavy pot. Add mustard seeds — pop.
Add asafoetida and curry leaves.
Add finely chopped onions. Cook on medium for 12 minutes until very golden.
Add ginger-garlic paste. Cook 3 minutes.
Add chicken pieces. Cook on high heat turning for 6 to 8 minutes to brown.
Add turmeric, red chilli powder and coriander powder. Cook 2 minutes.
Add tamarind paste and 1/2 cup water. Stir well. Bring to a boil.
Cover and simmer on medium for 20 to 22 minutes until chicken is completely tender and the gravy has thickened.
Uncover. Cook 5 minutes. Add garam masala and salt.