Murgh Ka Salan (Traditional Hyderabadi Chicken Curry)

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Murgh Ka Salan (Traditional Hyderabadi Chicken Curry)

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 25 Min

Total Time : 35 Min

Ingredients

Serves : 4
  • 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 chili powder


  • 1 tsp. salt or to taste


  • 1 tbsp. coriander powder


  • 1 tsp. cumin powder


  • 1 tsp. garam masala powder


  • 1 cup yoghurt


  • 1-2 fresh chilies, slit


  • 1 tbsp. coriander & mint leaves

Directions

  • 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.
  • In a bowl, combine the ginger-garlic paste and all the dry spices (except salt) with 1/4 cup water and keep aside. Heat oil in a pan and saute the onions till light brown.
  • Now add the spice paste and fry on a medium flame till the oil separates. Then add the yoghurt mix and continue to fry, covered till the oil separates again.
  • Add the chicken and combine well. Add 2 1/2 cups water and salt. Bring it to a boil and add the mint-coriander leave and chilies.
  • Cover and cook for 15-20 minutes or till the oil floats on the top. Serve with plain steamed rice, pulao, plain Biryani / Bagara rice, naan or tandoori roti.