Hyderabadi Chicken Tehari
This Hyderabadi Chicken Tehari is a traditional dish cooked in a simmering broth full of flavor with fresh tomatoes, jalapenos, fried onions and an array of spices. It can be tweaked in several ways, adding spices and different ingredients to your heart's content. Once you learn the technique, the options are endless! A delicious meal on its own-a one dish wonder!
Servings: 1
Ingredients
for Chicken Marinade
- 2.2 lbs chicken breasts *cut into medium pieces
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp Kashmiri Lal Mirch
- 1/2 tsp Turmeric powder
- 3 tbsp lemon juice *freshly squeezed
- 1 cup fried onions
- Kosher salt *to taste
- 2 tbsp plain yogurt *whisked
for Tehari
- 2.5 cups Basmati rice *8 oz cups, soaked for 30-45 minutes
- 2 medium tomatoes *chopped
- 1 cup fried onions
- 2 chicken bouillon cubes *Knorr
- 3 jalapenos *sliced in half and deseeded
- 1/2 tsp fennel seeds *ground to a fine powder
- 1 tsp fresh garlic paste
- 1 tsp fresh ginger paste
- grape seed oil *as needed
- 2 bay leaves
- 1 cinnamon stick
- 3 whole cloves
- 2 cardamom pods
Instructions
- In a large glass mixing bowl, add the chicken pieces, 1 tsp each ginger and garlic pastes, add the dry spices (2 tsp coriander powder, 1 tsp each of the cumin, garam masala and Kashmiri Lal Mirch powders, 1/2 tsp Turmeric powder and 1 tsp Kosher salt) and add the 2 tbsp whisked yogurt. Mix and massage all spices and ingredients into chicken very well. Once all spices are incorporated, add the 1 cup fried onions and 3 tbsp lemon juice and again mix well to evenly coat all chicken pieces. Cover and refrigerate to marinate overnight (at least 12 hours).
- When ready to prepare Tehari, soak Basmati rice in a large bowl for at least 30 minutes. Remove marinated chicken from fridge and let rest.
- In a cooking vessel/saute pan heat 2 tbsp grape seed oil on medium heat. Once oil is heated, add the marinated chicken pieces, mix well and cook for 3-4 minutes. Once chicken changes color, cover pot, turn heat to medium low and cook chicken for 12-15 minutes until oil is released. Set cooked chicken aside.
- In another heavy-bottomed cooking vessel, heat 3 tbsp of grape seed oil on medium heat. Once oil is heated, add 1 tsp ginger and 1 tsp garlic paste. Stir well and cook for 3-4 minutes. Now add the bay leaves, cloves, cardamom pods and cinnamon stick and mix well and cook for an additional 2-3 minutes. Now add the chopped tomatoes and mix well. Cook on medium heat for 3-4 minutes until tomatoes start to soften. Now add the two chicken bouillon cubes and incorporate into tomatoes. Turn heat to medium low, cover and cook for 7-8 minutes (mix in between as needed). Uncover and add the remaining 1 cup fried onions, 1/2 tsp ground fennel powder and sliced jalapenos and further cook for an additional 3-4 minutes, mixing well. Finally, add the cooked chicken and mix well to incorporate all ingredients. To this mixture, add 4.5 cups of boiling water (same 8 oz cup as used for rice measurement). Turn heat to high and allow broth to come to a rolling boil.
- Now drain the soaked rice well and gently add the rice to the boiling water and stir. Turn heat to medium high and allow rice to cook in broth for 5-7 minutes until very little water remains. Now gently mix again, cover pot well with aluminum foil to seal, place cover, turn heat to low and continue to cook for an additional 25 minutes. Turn heat off and let rest for an additional 15 minutes before uncovering.
- Hyderabadi Chicken Tehari is now ready to serve! Tastes amazing with cucumber Raita (recipe to follow soon). Enjoy. Nosh Farma'aiye!
Notes
*Measuring cup size used for rice and water measurement is an 8 oz tea cup!
*If you want a softer rice texture for your Tehari, add 1/2 an additional cup of water into broth.
*For the broth, I boil the water separately in an electric kettle before adding.