I recently joined our public library (Parkdale library) and the reason of taking the membership was to participate in a weekly program known as story time meant for tiny tots between the age group of 0 – 24 months. I wanted to get out of home more and take my 10 month old bubby for social activities wherein he gets to see other kids and explore more of this beautiful world.

So last Thursday was my weekly trip to the library. It was a wonderful session of 20 minutes of singing songs and reciting rhymes and stories. Some nearly 20 moms and dads had attended the sessions with their little ones who seemed to enjoy it as much as their babies. My bub loved seeing different faces and babies of his age. He was quite excited and loved his time there.

I had great fun too but what I benefited most from visiting the library was that I got to browse through a whole range of books and was able to catch hold of a couple and got them issued. Amongst these books one was a cook book. Woah !! So this is the first time ever I am reading a cook book and I am enjoying to the core.

Today’s recipe Hyderabadi Khurma is from this very book. The book has been written by an Indian Chef names Ajoy Joshi who now lives in Sydney and runs a restaurant.

I made this recipe last night for dinner and must say that it was one of the best Chicken recipes that I have ever cooked.

Serves – 2 people

Ingredients For Chicken Marinade:

  • 600 gms Chicken pieces (5 leg pieces)
  • 4 garlic cloves minced or grated (2 tsp)
  • 2 inches ginger grated (2 tsp)
  • 50 gms yoghurt
  • ¼ tsp salt

Whole Spices for dry roasting & grinding :

  • 2 dried red chillies
  • 1 tsp fennel seeds
  • 4 green cardamom
  • 4 cloves
  • ½ tsp black peppercorn
  • 2-3 bay leaves
  • 1 tsp grated nutmeg
  • ½ tsp cumin seeds
  • 30 gms desiccated coconut

Ingredients for the curry :

  • 2 medium sized onions (thinly sliced)
  • 2 medium sized tomatoes (chopped)
  • Cashew nut paste (Use appx. 10 cashew nuts)
  • 2 green chillies (chopped)
  • 3 tbs oil
  • salt to taste

Pre-Cooking preparations :

Marinating Chicken : Whisk all the marinade ingredients in one bowl and keep aside for minimum 1 hour. The longer the chicken sits in the marinade the more flavour infuses in the chicken.


Preparing the Masala/Spices : Heat a kadai/wok and dry roast all the spices for a couple of minutes. Once you start getting the aroma of the spice remove from the heat. Cool the spices and grind them in a spice jar.


Frying the onions : Heat 2 tsp oil in a pan and add sliced onions. Cook uncovered, stirring occasionally until the onions are dark golden brown in colour. Remove from pan onto a paper towel to help soak the excess oil.


Cooking instructions – How to prepare Hyderabadi Chicken Khurma

Heat oil in a pan and add chopped tomatoes and chopped green chillies. Stir and cook the tomatoes for 2-3 minutes.


Now add the spices powder and salt.


Add a bit of water and cover the lid.


Cook the tomatoes until mushy and oil starts oozing from the sides.


Add chicken and ginger garlic marinade. Stir well. Close the lid and cook the chicken for 5 – 10 minutes.



Add sliced onions and cashew nut paste. Add some water into the pan. Reduce heat to medium-low, cover and simmer until chicken is cooked.



Taste and adjust salt if necessary. Transfer to a serving bowl and serve hot with rice or bread.