It's at the heart of Hyderabadi cuisine. The ingredients are a handful of what is used in almost all regions of Indian cuisine.
But it is this singular technique that sets it apart - worlds apart.
If you've never really ever tasted Hyderabadi cuisine or a gravy from this region, then chances are you've never really tasted a gravy with such 'depth'.
It is impossible to imagine that the same ole' onions, ginger and garlic could be sauteed into something this remarkable. And all because of low heat and big time.
This chicken gravy is full of hidden depths and no secrets.
The sunflower seeds, cashew nuts and ghee add the final touches. But by then, if you're like me, you'll already be floored. By all means these lovely little touches are enhancements, not essential but rewarding nevertheless.
Take it, and you're greatly rewarded.
Don't and you'll be left wondering what I'm raving about.
Because without the slow slow saute, this dish is just another curry.
With, something far far more.