Tuesday, 14 May 2013

Murg Hyderabadi

Hyderabad's 400-year-old culinary history, like its culture, is unmatched by any other state in India. Hyderabadi food has also taken many influences, slowly displacing the standard flavors by more improvised ones.

Murg Hyderabadi is a classic Indian chicken curry and it is easy to make. I have tried this recipe so many times at home & it turns out really tasty and yummy. You can have this with rice or chappati. 

Boneless chicken (cut into pieces and skinned) :- 1 kg
Seeds from black cardamom pods :- 2
Cinnamon stick :- 1 medium, Cloves :- 5
Coriander seeds :- 1 tsp ; Cumin seeds :- 1/2 tsp
Black cumin seeds :- 1/2 tsp ; Poppy seeds :- 1 tsp
Black peppercorns :- 6 ; Fenugreek leaves :- 1/2 tsp
Bay leaves :- 3 ; Onions (finely chopped) :- 2
Garlic paste :- 4 tsp ; Ginger paste :- 4 tsp
Tomatoes (chopped) :- 5 ; Plain yogurt :- 6 tsp
Double cream :- 5 tsp

A splash of Kewra water
Chopped coriander :- 1 small handful ; Green chilies (sliced) :- few
Turmeric powder :- 3 tsp ; Red chili powder :- 1-1/2 tsp
Salt :- to taste

Preparation method

Marinate the chicken with ginger garlic paste, little salt, & lemon juice (optional) & keep aside for at least an hour or 2

Dry Mixture 
Blend the seeds from black cardamom pods, cinnamon stick, cloves, black cumin seeds, black peppercorns, cumin seeds, poppy seeds, coriander seeds, fenugreek leaves and bay leaves together. Keep aside. (This mixture can also be used in pulses like Yellow watana, White Kabuli chana or even in Chauli).

In a deep bottomed pan, heat oil and then fry the chopped onion till half cooked. Combine tomatoes, Yogurt, add red chilli powder, Green Chillies (as per requirement)turmeric powder & saute well. Then add Chicken into the pan & saute well again. 

Add ground spices and then cook till the sauce thickens. Add little water & let it cook on a slow flame till the chicken is almost done.  Add salt as per the taste & if required since in chicken marination salt is already added. Add fresh cream from the top & let it simmer. Stir occasionally & continue cooking for another  10 minutes on low heat. 

Garnish with coriander or cilantro leaves. Add fresh cream on the top if desired.

Serve hot.

Let me know if you happen to try this recipe.

Enjoi !!!

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