Hyderabadi Tāsìmì

Ingredients

In the Hyderabadi adaptation of Tāsìmì, we incorporate the unique flavors and spices of Hyderabadi cuisine. The original Chinese dish is transformed by adding traditional Hyderabadi ingredients such as curry leaves, ginger, and garlic. The gravy is thickened with a cashew and coconut paste, giving it a creamy texture and adding richness to the dish. The use of aromatic spices like cinnamon, cardamom, and cloves further enhances the flavor profile, making it distinctly Hyderabadi. We alse have the original recipe for Tāsìmì, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 4-5 curry leaves 4-5 curry leaves
• 2 cinnamon sticks 2 cinnamon sticks
• 4-5 cardamom pods 4-5 cardamom pods
• 4-5 cloves 4-5 cloves
• 1 cup cashews, soaked in water 1 cup cashews, soaked in water
• 1/2 cup grated coconut 1/2 cup grated coconut
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a blender, grind the soaked cashews and grated coconut into a smooth paste. Set aside.
2. 2.
   Heat oil in a large pan over medium heat. Add the fennel seeds, cinnamon sticks, cardamom pods, and cloves. Sauté for a minute until fragrant.
3. 3.
   Add the chopped onions and green chilies to the pan. Cook until the onions turn golden brown.
4. 4.
   Add the ginger-garlic paste and sauté for another minute.
5. 5.
   Add the chicken pieces to the pan and cook until they are lightly browned.
6. 6.
   Add the turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, and salt. Mix well to coat the chicken evenly with the spices.
7. 7.
   Pour in the cashew-coconut paste and mix well. Add water if needed to adjust the consistency of the gravy.
8. 8.
   Cover the pan and simmer for 15-20 minutes until the chicken is cooked through and the flavors are well blended.
9. 9.
   Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Cashews — Soak the cashews in water for at least 2 hours before grinding them into a paste. This will ensure a smooth and creamy texture.
• Coconut — Use freshly grated coconut for the best flavor. If fresh coconut is not available, you can use desiccated coconut soaked in warm water for 10 minutes before grinding.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a few chopped green chilies.
• Adjust the consistency of the gravy by adding more water if you prefer a thinner consistency.
• Marinating the chicken in yogurt and spices for 30 minutes before cooking can enhance the flavor and tenderness of the meat.
• For a richer flavor, add a tablespoon of ghee (clarified butter) to the dish before serving.
• Garnish with fried onions for an added crunch and flavor.

Serving advice

Serve Hyderabadi Tāsìmì hot with steamed rice or naan bread. Accompany it with a side of raita (yogurt dip) and a fresh salad for a complete meal.

Presentation advice

Present the Hyderabadi Tāsìmì in a traditional Indian serving dish, garnished with fresh coriander leaves. Serve it alongside a bowl of fragrant steamed rice or warm naan bread to create an inviting and visually appealing presentation.