Recipe: Delicious Hyderabadi Murgh Ka Salan

Hyderabadi Murgh Ka Salan.

You can cook Hyderabadi Murgh Ka Salan using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Hyderabadi Murgh Ka Salan

1. Prepare 600 gms of chicken curry cut.
2. Prepare 2 tbsp. of fresh grated coconut.
3. You need 1 tbsp. of sesame seeds.
4. It's 2 tbsp. of peanuts.
5. Prepare 3 tbsp. of oil.
6. It's 1 of onion chopped.
7. You need 1 tbsp. of ginger-garlic paste.
8. You need 1 tsp. of turmeric powder.
9. It's 1-2 tbsp. of red chilli powder.
10. It's 1 tbsp. of coriander powder.
11. You need 1 tsp. of cumin powder.
12. Prepare 1 tsp. of garam masala powder.
13. Prepare to taste of salt.
14. Prepare 1 cup of yoghurt.
15. It's 1-2 of fresh chilies.
16. You need handful of mint & coriander leaves, chopped.

Hyderabadi Murgh Ka Salan instructions

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