Hyderabadi Chicken Masala (Dry)

Name: How to cook Hyderabadi Chicken Masala (Dry) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Chicken Masala (Dry)

#HNV #cookpadindia Masala Chicken or Chicken Masala is a lip-smacking recipe from Hyderabad and is a comfort food for me by all means. It is also made with Mutton bone-in. Both the dishes are super yummy. The juicy succulent Chicken just melts in your mouth and is a perfect one for an all time indulgence. Be it a dinner party or a weekend meal, try this super delicious dish with your loved ones on your side. Non-Veg lovers will relish this aromatic preparation in a special dish called Lagan as seen in the pics. A popular dish in Hyderabad, this is actually a show stealer. It's a perfect option for any party menu. Your guests will love it for sure. It's a lip-smacking one at that. Though Red colour is optional, you can add it a little to give it a ravishing look. I didn't add it either. Not only is it done easily, it is a perfect one for a large gathering. Lagan is a wide mouthed vessel as you can see in the pictures. It is available in different sizes to suit your Cooking needs. So just grab yours and start right away for your loved ones and friends alike.

Ingredient

Food ration :

5-6 servings

Cooking time :

35-40 minutes

1 kg

Chicken Bone-in

2 tbsp

Ginger garlic paste

2 tbsp

Red Chilli powder

2 tsp

Salt or to taste

1/2 tsp

Turmeric powder

400 gm

Curd

1 tsp

Caraway Seeds

small bunch chopped Coriander Leaves

small bunch chopped Mint Leaves

Almonds soaked

15-20

Cashewnuts soaked

4-5

slit Green chillies

4-5

Onions thinly sliced and fried

2-3 tbsp

Oil

as required

Oil for frying

Cooking instructions

* Step 1

Soak Almonds and Cashewnuts in milk. Blend it to make a smooth paste. Add this and all the other ingredients mentioned to the washed and cleaned Chicken pieces. Let this marinade seep into the Chicken to give it that Succulent texture. Keep aside for a good 3 hours. Marinate it in the special vessel called Lagan in Hyderabad.

* Step 2

After 3 hours, place this vessel or Lagan on the heat. Keep it on a low heat at first for nearly 10 minutes. Cover it without fail. After 10 minutes, you can just give it a gentle mix taking care not to break the Chicken pieces. Stir it lightly. Cover and cook again for 25 minutes or until done. Do not open the lid in between. After done, do not remove the lid immediately, give it a standing time of 10 minutes. Now open it and serve it piping hot immediately.

* Step 3

As deep fried Onions are added, there is no need of adding much of Oil. The Onions are just like those added in Biryanis. This can be directly added in the marinade itself. However you can add these in the midst of the cooking process. Though adding it at the time of the marination is always preferable.

* Step 4

It goes well with Charkoni Naans available all over Hyderabad. Charkoni means square shaped in Urdu. Garnish with freshly chopped Coriander and Mint leaves. It can also be served with Hyderabadi Bagara Khana, Rumali Rotis, Parathas, Chapatis and Pulav. Enjoy!