Hyderabadi Murg Dopiaza

Name: How to cook Hyderabadi Murg Dopiaza - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-7 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Murg Dopiaza

#week2of5 #cookpadindia A simple yet mouthwatering dish that uses onions cut in two ways. Slow cooking makes all the difference and hence pressure cooking is not recommended. Juicy succulent pieces are coated in luscious onion tomato gravy that is just too irresistible. This can be enjoyed with your favourite Rice variety or even Phulkas and Parathas. A lovely looking Curry that will surely tickle your tastebuds and win your hearts. The colour itself is so very refreshing and unique. It can be made with Mutton also and tastes equally great. Happy Slow Cooking! Enjoy Hyderabadi Cooking with Zeen!

Ingredient

Food ration :

6-7 servings

Cooking time :

40 minutes

1 kg

Chicken

2 tsp

Salt

2 tsp

Ginger garlic paste

Onions finely chopped

Onion cubed

2 tsp

Red Chilli powder

1 tsp

Cumin powder

1 tsp

Coriander powder

1/2 tsp

Turmeric powder

1 tsp

Garam Masala

1 cup

beaten Curd

Tomatoes finely chopped

4-5

Green Chillies slit

Cinnamon sticks small

4-5

Cloves

small bunch Coriander Leaves finely chopped

3-4 tbsp

Oil

Cooking instructions

* Step 1

Heat Ghee and add Cinnamon sticks and Cloves. Followed by Onions and Ginger garlic paste. Saute them on a low heat until they are done.

* Step 2

Slow cooking is recommended here and do not hurry up in sauteeing the onions. This step gives the authentic flavour to the dish. Now add tomatoes and the rest of the ingredients too.

* Step 3

Add chicken allow it to simmer on low heat by covering with a lid. Also add well beaten Curd for a lovely texture and flavour. Do not add water. This slow cooking makes the chicken succulent and juicy. It takes almost 40-45 minutes to be done. Garnish with coriander leaves and adjust salt if required. Serve with Naans or Bagara Khana. Enjoy!