Hyderabadi Chicken Masala

Name: Hyderabadi Chicken Masala
Total time: 7200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Marination-; 4 Onions - Sliced & Fried; 100 gms Curd; 500 gms Chicken; 1/2 tsp Salt; 2 tbsp Ginger Garlic Paste; 2 tbsp Coriander Leaves - Chopped; For Gravy -; 5-6 Dry Red Chilli; 2 Onions; 2 tsp Coriander Seeds; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 1 tsp Kashmiri Chilli Powder; to Taste Salt; 1 tsp Garam Masala; As required Oil Coriander Leaves to Garnish

sofaridabad official @cook_16414683

Faridabad

Hyderabadi Chicken Masala

sofaridabad official @cook_16414683

Saved

Ingredients

2 hours

4 servings

ForMarination-
4Onions - Sliced & Fried
100 gmsCurd
500 gmsChicken
1/2 tspSalt
2 tbspGinger Garlic Paste
2 tbspCoriander Leaves - Chopped
ForGravy -
5-6Dry Red Chilli
2Onions
2 tspCoriander Seeds
1 tspCumin Seeds
1/2 tspTurmeric Powder
1 tspKashmiri Chilli Powder
to TasteSalt
1 tspGaram Masala
As requiredOil Coriander Leaves to Garnish

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Steps

2 hours

1

Shallow fry onions at medium to high flame till they become crispy & golden brown. Strain the oil & keep them aside.
2

Mix all the ingredients listed under marination along with fried onions. Marinate for 45-60 minutes.
3

Dry roast coriander seeds, cumin seeds and dry red chilli at low flame for 2 minutes.
4

Grind roasted masala with onion, turmeric powder and 4 tbsp water to make smooth paste.
5

Heat 4-5 tbsp oil in a pan or wok. Add just prepared onion paste. Cook at medium flame for 10 minutes.
6

Add marinated chicken into the pan. Cook at high flame for 5 minutes.
7

Turn the flame to medium & cook for another 15 minutes with a closed lid.
8

Add 2 cups water & cook for 15 minutes.
9

Add kashmiri chilli powder, salt & garam masala. Mix well and cook for another 10-15 minutes or till chicken is perfectly cooked.
10

Garnish with chopped coriander leaves and serve hot.