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

By Spice Eats · 45 min

Ingredients

Instructions

1. Slice 3 medium onions and fry until golden brown to make birista; once cool, crush it lightly by hand.
2. Marinate the chicken with the curd, ginger garlic paste, birista and salt, and set aside for an hour.
3. Dry roast the coriander seeds, cumin seeds and red chillies for 2 to 3 minutes, then let them cool.
4. Blend the roasted spices with the quartered onion and turmeric powder until smooth.
5. Heat the oil in a kadhai.
6. Fry the ground paste on medium to low heat for 10 minutes, until the raw smell is gone and the oil separates, keeping the paste from darkening.
7. Add the marinated chicken, cook on high for about 5 minutes, then on medium for another 10 minutes until the chicken and masala change colour.
8. Add the Kashmiri chilli powder and cook for about 15 minutes.
9. Add the garam masala and simmer for another 5 minutes, until the oil separates and the masalas are well cooked.
10. Add 1.5 cups of water, stir, and cover and cook for 15 minutes until the chicken is tender.
11. Serve hot with roti or rice.

Summarized from Spice Eats's video. Watch it for the details.

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