HYDERABADI MURGH KA SALAN
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Ingerdients:
For Marination:
1: chicken 1 kg
2: garam masala powder 1 tsp
3: red chilli powder 1 tsp
4: coriander powder 1 tsp (heaped)
5: turmeric 1/2 tsp
6: lemon juice 3 tbsp
7: salt 1 tsp
8: yogurt 1/2 cup
9: ginger & garlic paste 1 & 1/2 tbsp
For Curry:
1: onions 2 medium (fried)
2: almonds 12 (dry roasted)
3: cashew nuts 12 (dry roasted)
4: desiccated coconut 1 tbsp (dry roasted)
5: milk or water 1/2 cup
Other:
1: oil or ghee 3/4 cup
2: fresh coriander (handful)
3: mint (handfull)
4: green chilli 4 to 5
5: milk 4 tbsp
6: saffron 1/4 tsp
Recipe:
1: marinate chicken with the ingredients under marination, mix well and keep aside for 1 hour.
2: in a blender add the fried onions, almonds, cashew nuts, coconut, milk and grind to a smooth paste.
3: heat oil and add the marinated chicken and fry on high flame till the chicken changes colour.
4: add water 1/2 and cook on low to medium flame for 10 minutes.
5: now add the milk and saffron mixture, the paste that was grinned mix well and cook on low to medium flame till the chicken is tender and oil comes on surface.
6: add green chilli, coriander and mint mix well.
7: serve hot with naan, paratha, roti.
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