HYDERABADI MASALA CHICKEN | HYDERABADI CHICKEN MASALA RECIPE | HYDERABADI MURGH MASALA

Hyderabadi Masala Chicken | Hyderabadi Chicken Masala Recipe | Hyderabadi Murgh Masala

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Ingredients:

Chicken with bones- 750 grams

Marinade:
Beaten (whisked) curd (yogurt) - 200 ml
Ginger garlic paste - 2 tsp
Birista, crushed- 3 medium onions
Salt- 1 tsp or to taste

Paste:
Red Chillies-8
Coriander seeds-4 tsp
Cumin seeds- 2 tsp
Onion, quartered- 1 small
Turmeric powder- 1/2 tsp

Kashmiri Chilli powder- 1 tsp
Garam Masala powder- 1/2 tsp (Link to our Garam Masala Recipe: • GARAM MASALA RECIPE | GARAM MASALA PO... )
Oil- 3 tbsp

Preparation :

To make birista, slice 3 medium onions & fry until golden brown. Once the birista cools, lightly crush it with your hand.
Marinate the chicken with curd, ginger-garlic paste, birista (fried onion) and salt. Set aside for an hour.
For the paste, dry roast the coriander & cumin seeds and the red chillies for a 2-3 minutes. Let it cool. Now add all these, quartered onion & turmeric powder in a grinder & blend until smooth.

Process:

Heat oil in a kadhai.
Add the ground masala paste & fry on medium to low heat for 10 mins till the raw smell is gone & oil separates. Make sure the colour of the paste isn’t dark or the colour of the gravy will change.
Add the marinated chicken, mix well & cook on high flame for around 5 mins. Continue to cook on medium flame for another 10 mins till the chicken & the masala starts changing colour.
Add the Kashmiri Chilli powder, mix it well & cook for around 15 mins.
Add the Garam Masala powder & simmer for another 5 mins till oil separates & all the masalas are cooked well.
Add a cup & half of water, mix it well & cook covered for 15mins till the chicken is tender.
Serve hot with roti or rice.