Hyderabadi Chooza Curry

This is a Chicken curry influenced from the era of Hyderabadi Nizams. I came across this while reading a book on Hyderabadi Nizams which mentioned how their culture, tradition and also the food was so much similar to the Mughals.

The reason why this dish is called a “Chooza” curry and not a “chicken” curry is because in those days curries were made out of baby Rooster’s meat, which was called Murgha or Chooza, it had more meat. Chicken on the other hand was “Desi Murghi”, it was more of bones and less meat and it was mostly used for making Biryani. So, this curry was made with the meaty chicken, hence “Chooza curry”.

The Hyderabadi Nizams were known for their rich choice of jewels, clothes, decorations and food. Even now, if you ever happen to eat Hyderabadi food, you can taste the richness of Ghee, Butter, Cream, Dry fruits and Khoya. Most dishes always have coconut as one of the ingredients as well, which also adds a lot of richness and creaminess. I have always enjoyed cooking Hyderabadi cuisine. I love the use of whole spices in dishes and Hyderabadi cuisine uses so much variety of them that as a cook it makes you feel really good, working with so many different spices and experiencing the fragrance while you cook.

This dish can surely please your guests and its a perfect dish for grand dinners and special occasions. Goes well with parantha or Sheermal.

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Hyderabadi Chooza Curry

Hyderabadi Chicken curry

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Cuisine

Indian, Mughlai

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 No. Chicken cut to small pieces
• 2 No. Onions sliced
• 2 tbsp Ginger garlic paste
• 2 tbsp Lemon juice
• 1/2 tsp white pepper powder
• 1/2 tsp Coriander powder
• 1/2 tsp Fennel powder
• 1/4 tsp Red chili powder
• 1/2 tsp Salt more or less according to your taste
• 1/4 tsp Turmeric Powder
• 1/4 cup Cashews soak in water for 15 minutes
• 2 tbsp Dry coconut powder Grind to a paste
• 2 tbsp Milk powder
• 1/4 cup Ghee More or less according to your taste
• 1/4 cup olive oil Or any other oil of your choice

Cuisine Indian, Mughlai Prep Time 20 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 1 No. Chicken cut to small pieces 2 No. Onions sliced 2 tbsp Ginger garlic paste 2 tbsp Lemon juice 1/2 tsp white pepper powder 1/2 tsp Coriander powder 1/2 tsp Fennel powder 1/4 tsp Red chili powder 1/2 tsp Salt more or less according to your taste 1/4 tsp Turmeric Powder 1/4 cup Cashews soak in water for 15 minutes 2 tbsp Dry coconut powder Grind to a paste 2 tbsp Milk powder 1/4 cup Ghee More or less according to your taste 1/4 cup olive oil Or any other oil of your choice

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Instructions

1. Marinate the chicken pieces with ginger garlic paste and lemon juice.

   
2. Add oil to the pan and add sliced onions to it.

   
3. Cook till they turn brown. Put them on a kitchen towel to drain out the excess oil.

   
4. Grind them to a puree.

   
5. Add Ghee to a pan and add the fried onion puree to the pan.

   
6. Add Turmeric powder, Red chili powder and White pepper powder. cook for 2 minutes.

   
7. Add the marinated chicken and mix it well. Keep cooking on low flame for 5-7 minutes.

   
8. Add coriander powder and fennel powder. Cook for 5 minutes.

   
9. Soak the cashews in water for at least 15-20 minutes.

   
10. Add the cashew puree to the chicken.

    
11. Grind the dry coconut powder.

    
12. Add the coconut puree.

    
13. Add the dry Milk powder. Mix everything well.

    
14. Sprinkle a few coriander leaves and serve.