tahari recipe | authentic hyderabadi chicken tehari recipe
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Hyderabadi chicken tahari recipe - a quick and easy chicken and rice dish that is packed with flavours. Very fragrant and mouthwatering, tahari or tehri is a family favourite.
Ingredients
For Marinating the Chicken
  • Chicken - 500 grams
  • Curd - ½ cup, not sour
  • Salt - to taste
  • Turmeric - ¼ tsp
  • Red chili powder (hot variety) - 1 tsp or to taste
  • Garam masala - ½ tsp
  • Ginger-garlic paste - 1 tbsp
  • Lemon juice - ½ tbsp
Other Ingredients
  • Oil - 3 tbsp
  • Cinnamon - 1 inch stick
  • Cloves - 3
  • Green cardamoms - 4
  • Bay leaves - 2
  • Cumin seeds - 1 tsp
  • Onions - ¾ cups, finely chopped
  • Ginger-garlic paste - 2 tbsp
  • Tomatoes - 1 cup, finely chopped
  • Mint leaves - a big handful or as per your liking, torn with hands
  • Coriander leaves - a handful, finely chopped
  • Green chilies - 4, whole
  • Basmati rice - 1 & ½ cups, soaked for 20 minutes and drained
  • Hot water - 2 & ½ cups for pressure cooker method or 3 & ½ cups for slow-cooking in handi
  • Kewra water - ¾ tsp or Kewra essence - a few drops
Instructions
  1. To make hyderabadi chicken tahari recipe, start off by marinating the chicken. Combine chicken, curd, ginger-garlic paste, red chili, turmeric, garam masala, salt, and lemon juice in a mixing bowl.
  2. Mix well with your hands to coat the chicken evenly with the curd and spices. Pop it into the fridge for at least 30 minutes or until the rest of the prep is done.
  3. Heat oil in a handi or pressure cooker. Toss in the whole spices; cumin seeds, bay leaves, cloves, green cardamom, and cinnamon. Saute for a few seconds.
  4. Add the onions and saute until golden brown.
  5. Next, add the ginger-garlic paste. Cook until the raw smell goes away.
  6. Toss in the tomatoes and season them with some salt for faster cooking.
  7. When the onions and tomatoes form a gravy and release oil, add in the marinated chicken.
  8. The chicken and curd will release a lot of water. Saute the chicken on medium heat until the chicken is 80% cooked. The curd will also add to the richness of the gravy.
  9. For fragrance, add mint leaves torn with hand, coriander leaves, and whole green chilies. Saute for a minute.
  10. Toss in the rice and mix well to coat it with the masala.
  11. Add hot water and adjust the salt at this stage. Add kewra water. Give it a good mix.
  12. Close the lid of the pressure cooker. When the pressure builds up, turn the heat to medium low and cook the tahari for about 8-10 minutes. Turn off the flame.
  13. If cooking in a handi, add 3 & ½ cups of hot water. Let the tahari cook on high flame until the water evaporates and you see holes developing on the top of the tahari. Cover with a lid and turn the heat to low. Cook the tahari for 10-12 minutes. Turn off the flame.
  14. Whatever method you use, let the tahari rest for 15 minutes on dum before uncovering the pressure cooker/handi.
  15. Hyderabadi chicken tehri is ready. Serve hot with raita and salad. Enjoy!
Notes
Nutritional Info per Serving - Approximate Values
Nutrition Information
Calories: 330 kcal Fat: 8.5 g Carbohydrates: 44 g Sugar: 4.25 g Sodium: 95 mg Fiber: 4.2 g Protein: 39 g Cholesterol: 29 mg
Recipe by Flavouroma.com at https://flavouroma.com/tahari-recipe-hyderabadi-chicken-tehari-recipe/