Hyderabadi Bagara Chicken
Hyderabadi Bagara Chicken is a rich and fragrant chicken curry from Hyderabad, India. It features a smooth, deeply flavored peanut and sesame seed-based masala, combined with aromatic spices, resulting in a mildly spicy, creamy curry.
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Ingredients
- 800 gramsChicken (preferably bone-in, skinless pieces)
- 2 piecesOnions (medium-sized, finely sliced)
- 2 piecesTomatoes (medium-sized, pureed)
- 2 tablespoonsGinger-garlic paste
- 50 gramsPeanuts (roasted and skin removed)
- 30 gramsRoasted sesame seeds
- 30 gramsGrated fresh coconut
- 4 piecesGreen chilies
adjust to taste
- 1 ½ teaspoonsCoriander seeds
- 1 teaspoonsCumin seeds
- 1 teaspoonsFennel seeds
- 4 piecesCloves
- 4 piecesGreen cardamoms
- 8 piecesBlack peppercorns
- 1 pieceCinnamon stick
about 2-inch
- 2 piecesBay leaves
- 120 gramsYogurt
well beaten
- 1 ½ tablespoonsTamarind paste
- 4 tablespoonsOil (preferably peanut or vegetable oil)
- 3 tablespoonsFresh coriander leaves
finely chopped
- 1 ½ teaspoonsSalt
or to taste
- 400 millilitersWater
Instructions
Dry roast coriander seeds, cumin seeds, fennel seeds, cloves, green cardamoms, black peppercorns, and cinnamon stick in a pan over medium heat until aromatic (about 2-3 minutes). Let them cool slightly, then grind to a fine powder using a spice grinder or mortar and pestle.
In the same pan, dry roast peeled peanuts and sesame seeds separately until golden and fragrant. Allow to cool, then grind together with grated fresh coconut to a smooth paste using a little water if needed. Set aside.
Heat oil in a deep pan or heavy-bottomed skillet over medium-high heat. Add bay leaves and sliced onions. Fry until onions turn golden brown and caramelized, about 10-12 minutes, stirring occasionally.
Add ginger-garlic paste and green chilies. Sauté for 2-3 minutes until the raw smell disappears.
Add the pureed tomatoes and cook until the oil starts releasing from the masala, about 6-8 minutes.
Add the ground whole spices powder, peanut-sesame-coconut paste, salt, and tamarind paste. Mix well and cook the mixture for 4-5 minutes on medium heat.
Add the chicken pieces, stirring them well to coat with the masala. Cook uncovered on medium heat for 5 minutes.
Add beaten yogurt and mix thoroughly. Lower the heat, cover the pan, and simmer for 20 minutes, stirring occasionally.
Add water to adjust the consistency of the gravy as desired. Cook uncovered for another 8-10 minutes until chicken is tender and the gravy thickens.
Garnish with chopped fresh coriander leaves. Serve hot.
