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Friday, 26 August 2016

Hyderabadi Murgh Ka Salan


          This is a very popular and a delicious chicken curry - a true Hyderabadi style. It has a very rich and a creamy texture, coming from the use of coconut, peanuts, sesame seeds and yoghurt. Relish it with another Hyderabadi rice preparation - the Bagara Rice. It also goes well with pulao, plain steamed rice, naan or tandoori roti. Please check for a step by step method with pictures to prepare this delicacy.








  • 600 gms chicken, curry cut
  • 2 tbsp. fresh grated coconut
  • 1 tbsp. sesame seeds
  • 2 tbsp. peanuts
  • 3 tbsp. oil
  • 1 onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. turmeric powder
  • 1-2 tbsp. red chili powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • salt to taste
  • 1 cup yoghurt
  • 1-2 fresh chilies, slit
  • handful of mint & coriander leaves, chopped






          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.

          In a bowl, combine all the dry spices (except salt) with 1/4 cup water and keep aside. Heat oil in a pan and saute the onions till light brown.

          Now add the spice paste and fry on a medium flame till the oil separates. Then add the yoghurt mix and continue to fry, covered till the oil separates again.

          Add the chicken and combine well. Add 2 1/2 cups water and salt. Bring it to a boil and add the mint-coriander leave and chilies. 

          Cover and cook for 15-20 minutes or till the oil floats on the top. Serve with plain steamed rice, pulao, plain Biryani / Bagara rice, naan or tandori roti.





                 Dry roast the coconut, sesame seeds and peanuts for a minute or till it gives out
                 a nice aroma. Keep aside to cool down. 




Grind into a fine powder. Mix with the yoghurt and keep aside.



                In a bowl, mix all the dry spices (except salt) with 1/4 cup water & keep aside. 




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 separate




                               Then add the yoghurt mix and continue to fry, 



covered till the oil separates again.



The oil has separated now.



Add the chicken and combine well. 






                               Add 2 1/2 cups water and salt. 





                               Bring it to a boil and add the mint-coriander leave and chilies. 



                 Cover and cook for 15-20 minutes or till the oil floats on the top. Serve with
                 plain steamed rice, pulao, plain Biryani, naan or tandoori roti.














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