• 1 kg chicken cut into medium pieces
  • 1 tbsp sesame seeds
  • 25 gm peanuts
  • 1/4th cup milk
  • 6 tbsp oil
  • 1 large onion thinly sliced
  • Salt to taste
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tbsp green chilli paste
  • 1/2 tsp turmeric
  • 1 ½ cups yogurt
  • ¼ tsp nigella seeds
  • 1 tbsp - lemon juice
  • 2 tbsp garam masala
  • For Garam Masala (coarsely grind the following)
  • 3 green cardamom
  • 1" piece cinamon
  • 1 black cardamom
  • 2 star anise
  • 2 bay leaves
  • 5 cloves

Hyderabadi cuisine is a princely legacy of the Nizams of Hyderabad, India. The city was founded by the Sultans of Golconda, which has developed its own cuisine over the centuries. It is heavily influenced by Turkish (Biryani), Arabic (Haleem), Mughlai and Tandoori, with considerable influence of the spices and herbs of the native Telugu and Marathwada cuisine.

Roast the sesame seeds and peanuts in a dry frying pan then grind to a paste along with the milk.

Take a deep frying pan (or a deep pressure cooker) and heat the oil in it. Now fry the onions with a couple of pinch of salt. Fry till the onions are golden brown but make sure that the onions don’t burn. Drain and keep aside.

In a large bowl take the ground paste, ginger paste, garlic paste, green chilli paste, turmeric, yogurt, nigella seeds, garam masala and salt to taste. Mix well with your hand and add the chicken pieces & mix again. Keep aside for 10 mins.

Now heat the remaing oil and add in the chicken and the marinade> Stir cook for 5 mins. Now put a lid and cook on low heat still the chicken is tender.

Off the stove and sprinkle the lime juice.

Serve hot with rice or any Indian flat breads.