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Murgh Ka Salan (Traditional Hyderabadi Chicken Curry)

Murgh Ka Salan (Traditional Hyderabadi Chicken Curry)

Cooking Time

Preparation Time : 10

Cook Time : 25

Total Time : 35


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


  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    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.

  • 05

    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.



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