Today I am going to share a very famous and traditional recipe from Hyderabadi cuisine, i.e. Hyderabadi Chicken Masala. A deliciously simple chicken masala made with basic spices – perfect for any occasion. Its nice aroma can make you fall in love again and again. Roasted masala and curd give this gravy an extra-ordinary taste. Hyderabadi Chicken Masala is very easy to cook. My in-laws are too much fond of this chicken recipe. And hope you like it too.
Ingredients
- Chicken, on bone - 1 kg
- Whisked curd - 1 cup
- Beresta (fried onion) - 1 cup
- Onion, sliced - 1 large size
- Garlic, finely chopped - 1 tsp
- Ginger, finely chopped - 1 tsp
- Green chillies, chopped - 5 to 6
- Fresh coriander leaves, chopped - 1/2 cup
- Fresh mint leaves - 1/2 cup
- Dry red chilli - 4
- Black peppercorn - 3 to 4
- Cumin seeds - 1 tsp
- Coriander seeds - 1 tsp
- Turmeric powder - 1/2 tsp
- Garam masala powder - 1 tsp
- Salt - to taste
- Sugar - to taste
- Mustard oil - as required
Method -
In a mixing bowl, take the chicken pieces. Add curd, some salt, green chillies and beresta. Mix well. Keep the marinated chicken for at least 1 hr.
In a pan, add dry red chilli, peppercorn, cumin seeds and coriander seeds, Dry roast for a min. Take it out in a blender. Add the chopped onion & some water. Grind it to make a fine smooth paste.
Heat 3 to 4 tsp oil in a pan / wok. Add the chopped ginger-garlic. Fry it for a min or two. Add the grinded paste and mint leaves to it. Cook it for a few mins till the masala leaves oil. Add turmeric powder, some salt and sugar. Now add the marinated chicken to it. Give it a nice mix. Cover the lid. Cook it in medium flame for 15 mins. In between stir well. Add garam masala powder and coriander leaves. Mix well. Cover the lid and cook. Once the chicken are nice and soft, take it out in a serving bowl, garnish with some fresh coriander leaves. Serve hot with rice or roti.
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