Hyderabadi Murgh Ka Salan

Name: Hyderabadi Murgh Ka Salan
Cuisine: Indian
Ingredients: 600 gms chicken curry cut; 2 tbsp. fresh grated coconut; 1 tbsp. sesame seeds; 2 tbsp. peanuts; 3 tbsp. oil; 1 onion chopped; 1 tbsp. ginger-garlic paste; 1 tsp. turmeric powder; 1-2 tbsp. red chilli powder; 1 tbsp. coriander powder; 1 tsp. cumin powder; 1 tsp. garam masala powder; to taste salt; 1 cup yoghurt; 1-2 fresh chilies; handful mint & coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#chickenrecipes - This is a very popular and a delicious chicken curry - a true Hyderabadi style. It has a very rich and a creamy texture, coming from the use of coconut, peanuts, sesame seeds and yoghurt. Relish it with another Hyderabadi rice preparation - the Bagara Rice. It also goes well with pulao, plain steamed rice, naan or tandoori roti.

Bethica Das @kitchen_flavours

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Ingredients

600 gmschicken curry cut
2 tbsp.fresh grated coconut
1 tbsp.sesame seeds
2 tbsp.peanuts
3 tbsp.oil
1onion chopped
1 tbsp.ginger-garlic paste
1 tsp.turmeric powder
1-2 tbsp.red chilli powder
1 tbsp.coriander powder
1 tsp.cumin powder
1 tsp.garam masala powder
to tastesalt
1 cupyoghurt
1-2fresh chilies
handfulmint & coriander leaves, chopped

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Steps

1

Dry roast the coconut, sesame seeds and peanuts for a minute or till it gives out a nice aroma. Keep aside to cool down and then grind into a fine powder. Mix with the yoghurt and keep aside.
2

In a bowl, mix all the dry spices (except salt) with 1/4 cup water & keep aside.
3

Heat oil in a pan and saute the onions till light brown. Now add the spice paste & fry on a medium flame till the oil separates.
4

Then add the yoghurt mix and continue to fry, covered till the oil separates again.
5

Add the chicken and combine well.
6

Add 2 1/2 cups water and salt.
7

Bring it to a boil and add the mint-coriander leave and chilies.
8

Cover and cook for 15-20 minutes or till the oil floats on the top.
9

Serve with plain steamed rice, pulao, plain Biryani, naan or tandoori roti.