Hyderabadi Murgh Ka Salan | How to make Hyderabadi Murgh Ka Salan

By Bethica Das  |  6th Mar 2018  |  
5 from 2 reviews Rate It!
  • Hyderabadi Murgh Ka Salan, How to make Hyderabadi Murgh Ka Salan
Hyderabadi Murgh Ka Salanby Bethica Das
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

11

2

About Hyderabadi Murgh Ka Salan Recipe

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.

Hyderabadi Murgh Ka Salan

Ingredients to make Hyderabadi Murgh Ka Salan

  • 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 tsp. 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

How to make Hyderabadi Murgh Ka Salan

  1. 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.
  2. In a bowl, combine the ginger-garlic paste and all the dry spices (except salt) with 1/4 cup water and keep aside.
  3. Heat oil in a pan and saute the onions till light brown.
  4. Now add the spice paste & fry on a medium flame till the oil separate
  5. Then add the yoghurt mix and continue to fry,
  6. covered till the oil separates again.
  7. Add the chicken and combine well.
  8. Add 2 1/2 cups water and salt.
  9. Bring it to a boil and add the mint-coriander leave and chilies.
  10. Cover and cook for 15-20 minutes or till the oil floats on the top.
  11. Serve with plain steamed rice, pulao, plain Biryani, naan or tandoori roti.

Reviews for Hyderabadi Murgh Ka Salan (2)

Shivani Pawar6 months ago

Easy recipe ... Can we skip groundnuts
Reply

Hema Mallik6 months ago

Tempting!!!
Reply