Hyderabadi Chicken Masala गिने चुने मसालों से स्वादिष्ट हैदराबादी चिकन चिकन curry
Call it Chicken Masala, Chicken curry or Chicken Lababdar, this recipe is a must try. And uses just minimal spices.
Ingredients
For Paste
⅓ cup Oil, तेल
1 inch Ginger (peeled & roughly sliced) अदरक
4-5 no. Garlic cloves, roughly chopped, लहसुन
1 tsp Cumin seeds, जीरा
1 ½ tbsp Coriander seeds, धनिये के बीज
½ tbsp White sesame seeds, सफेद तिल
4 medium Onions, sliced, प्याज
Salt to taste, नमक स्वादअनुसार
5-6 no. Black cardamom, बड़ी इलायची
1 tsp Stone flower, पत्थर का फूल
6-7 no. Green cardamom, हरी इलायची
5-6 no. Cloves, लौंग
½ tsp Turmeric powder, हल्दी पाउडर
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 cup Curd, beaten, दही
For Chicken Marination
1 kg Chicken with leg, चिकन
Salt to taste, नमक स्वादअनुसार
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
2 tbsp Curd, beaten, दही
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
For Hyderabadi Chicken Masala
Marinated Chicken, मैरीनेटेड चिकन
¼ cup fresh Mint leaves, पुदीना पत्ता
2 no. Green chillies, slit into half, हरी मिर्च
2-3 cups Water, पानी
Salt to taste, नमक स्वादअनुसार
Prepared Paste, तयार की हुई पेस्ट
1 tbsp Tender Coriander stems, finely chopped, धनिये के डंठल
For Garnish
Coriander sprig, धनिया पत्ता
Lemon sliced, नींबू
Onion, rings, प्याज के लच्छे
Process
For Paste
- In a handi, add oil, once it’s hot, add garlic, ginger, cumin seeds, coriander seeds, white sesame seeds and saute it for a minute.
- Add onions, salt to taste and saute it until golden brown.
- Add black cardamom, stone flower, green cardamom, cloves, turmeric powder, degi red chili powder, curd and cook it for a while.
- Transfer it to a mixer grinder jar and grind it smoothly.
- Keep it aside for further use.
For Chicken Marination
- In a bowl, add chicken leg, salt to taste, degi red chili powder, curd, ginger garlic paste and mix it well.
- Keep it aside to marinate for 10-15 minutes.
For Hyderabadi Chicken Masala
- In the same handi, add marinated chicken, fresh mint leaves, green chillies, cover it with the lid and cook for 7-8 minutes.
- Add water, salt to taste and give it a quick boil.
- Add prepared paste, tender coriander stems and cook for 10-12 minutes on medium flames.
- Transfer it to a serving dish or bowl, garnish it with coriander sprig, lemon sliced and onion rings.
- Serve hot with roti or naan.
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