Hyderabadi Murg Ka Salan

Name: Hyderabadi Murg Ka Salan
Total time: 2100 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 Chicken Bone-in (1 1/2 kgs); 2 tsp Salt or to taste; 2 tsp Ginger garlic paste; 2 tsp Red Chilli powder; 1 tsp Garam Masala; 1 tsp Turmeric powder; 1 cup Curd; 1 Dry Coconut or Khopra medium sized chopped; 2-3 Green Chillies ,slit; 1 bunch Coriander Leaves finely chopped; 3-4 tbsp Oil; 2-3 Onions, finely chopped

ZMA @zesty5

#GA4
#week13
This one is a authentic Hyderabadi Murg Ka Salan with Dry Coconut powder and Curd. Sometimes we use Peanuts too. But it can be made even without it. There is absolutely no problem at all. I have used just Dry Coconut paste and Curd in this Salan which means Curry in Urdu. It is a very much popular one in the City. Relished mostly with Naans. But can be served alongside Hyderabadi Baghara Khaana. It's a great combination. That's it. As simple as that. Dry Coconut paste is added to marinated Chicken and simmered on a low heat until done. The cooking style might differ a bit and here iam giving you all my mom's recipe and her style of doing it. It's absolutely delicious. Melt in mouth, juicy Chicken Bone-in slow cooked and simmered with Coconut paste and Curd. Lovely looking Curry for you all from the Kitchens of Hyderabad. Happy Hyderabadi Cooking with Zee!

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Ingredients

30-35 minutes

5-6 servings

1Chicken Bone-in (1 1/2 kgs)
2 tspSalt or to taste
2 tspGinger garlic paste
2 tspRed Chilli powder
1 tspGaram Masala
1 tspTurmeric powder
1 cupCurd
1Dry Coconut or Khopra medium sized chopped
2-3Green Chillies ,slit
1 bunchCoriander Leaves finely chopped
3-4 tbspOil
2-3Onions, finely chopped

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Steps

30-35 minutes

1

Marinate Chicken with all the spices including the Yoghurt. Mix well and keep it aside for about 1 hour. This is a simple yet an important step.
2

In a cooking pot, heat Oil and saute Onions with a pinch of Salt until they are done. If in a hurry you can add raw Onions and saute. But if you are not in a rush, then add deep fried and crushed Onions like my mom does. In that case, there is no need to saute it much. Add marinated Chicken to it and cover. Allow it to simmer on a low heat. Meanwhile dry roast Coconut pieces until the raw smell fades away and blend to a fine paste using some water.
3

Add this paste as well. Let it simmer on low heat. Do not add water. The curd releases a lot of it. After the Oil starts separating from the sides, it's done. You can add extra water if required. This is a semi-thick gravy, so do it accordingly. Garnish with chopped Coriander Leaves and serve hot.

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ZMA @zesty5

on December 10, 2020 02:07

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.