How to make Chicken Hyderabadi -
Chicken cooked in a typical Hyderabadi tilli-phalli masala.
This recipe is contributed by Member Rehana Khambaty.
Main Ingredients : Chicken (चिकन), Peanuts (मूंगफली)
Cuisine : Hyderabadi
Course : Main Course Chicken
For more recipes related to Chicken Hyderabadi checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Chicken and Cheese Enchiladas Jerk Chicken Grilled Stuffed Chicken Breast Creamy Walnut Chicken
Chicken Hyderabadi Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken Hyderabadi Recipe
Chicken 800 grams
Peanuts 1/4 cup
Sesame seeds (til) 1 tablespoon
Sunflower seeds (charoli/chironji) 1 tablespoon
Oil to deep fry
Cashewnuts 1/3 cup
Ghee 2/3 cup
Onion finely chopped 1 large
Ginger-garlic paste 3 tablespoons
Green chillies seeded and chopped finely 8
Turmeric powder 1 teaspoon
Scraped coconut 2/3 teaspoon
Yogurt 2/3 cup
Salt to taste
Garam masala powder 2 teaspoon
Lemon juice 2 tablespoons
coriander leaves chopped 1/3 cup
Mint leaves chopped 1/3 cup
Method
Step 1
Grind peanuts, sesame seeds and sunflower seeds to a powder. Heat sufficient oil in a kadai and deep fry the cashew nuts till golden brown. Drain on an absorbent paper and set aside.Heat ghee in a non stick pan. Add onions and sauté till golden brown.
Step 2
Add ginger- garlic paste and sauté for half minute.Add chillies, turmeric and sauté for half minute. Add ground peanut mixture, coconut and sauté for a minute.Add yogurt, salt and sauté for two minutes. Add chicken and sauté for five to seven minutes. Add 1 2/3 cups of water. Once it comes to a boil, simmer until tender.
Step 3
Adjust seasonings.Sprinkle garam masala powder and mix well. Add lemon juice, coariander, mint and cashew nuts. Serve hot.
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