Hyderabadi Murg Ka Salan

Name: How to cook Hyderabadi Murg Ka Salan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Murg Ka Salan

#GA4 #week13 This one is a authentic Hyderabadi Murg Ka Salan with Dry Coconut powder and Curd. Sometimes we use Peanuts too. But it can be made even without it. There is absolutely no problem at all. I have used just Dry Coconut paste and Curd in this Salan which means Curry in Urdu. It is a very much popular one in the City. Relished mostly with Naans. But can be served alongside Hyderabadi Baghara Khaana. It's a great combination. That's it. As simple as that. Dry Coconut paste is added to marinated Chicken and simmered on a low heat until done. The cooking style might differ a bit and here iam giving you all my mom's recipe and her style of doing it. It's absolutely delicious. Melt in mouth, juicy Chicken Bone-in slow cooked and simmered with Coconut paste and Curd. Lovely looking Curry for you all from the Kitchens of Hyderabad. Happy Hyderabadi Cooking with Zee!

Ingredient

Food ration :

5-6 servings

Cooking time :

30-35 minutes

Chicken Bone-in (1 1/2 kgs)

2 tsp

Salt or to taste

2 tsp

Ginger garlic paste

2 tsp

Red Chilli powder

1 tsp

Garam Masala

1 tsp

Turmeric powder

1 cup

Curd

Dry Coconut or Khopra medium sized chopped

2-3

Green Chillies ,slit

1 bunch

Coriander Leaves finely chopped

3-4 tbsp

Oil

2-3

Onions, finely chopped

Cooking instructions

* Step 1

Marinate Chicken with all the spices including the Yoghurt. Mix well and keep it aside for about 1 hour. This is a simple yet an important step.

* Step 2

In a cooking pot, heat Oil and saute Onions with a pinch of Salt until they are done. If in a hurry you can add raw Onions and saute. But if you are not in a rush, then add deep fried and crushed Onions like my mom does. In that case, there is no need to saute it much. Add marinated Chicken to it and cover. Allow it to simmer on a low heat. Meanwhile dry roast Coconut pieces until the raw smell fades away and blend to a fine paste using some water.

* Step 3

Add this paste as well. Let it simmer on low heat. Do not add water. The curd releases a lot of it. After the Oil starts separating from the sides, it's done. You can add extra water if required. This is a semi-thick gravy, so do it accordingly. Garnish with chopped Coriander Leaves and serve hot.