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Hyderabadi Murgh Ka Salan

Bethica Das
10 minutes
Prep Time
25 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Non-veg
  • Easy
  • Eid
  • Hyderabadi
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. 600 gms chicken, curry cut
  2. 2 tbsp. fresh grated coconut
  3. 1 tbsp. sesame seeds
  4. 2 tbsp. peanuts
  5. 3 tbsp. oil
  6. 1 onion, chopped
  7. 1 tbsp. ginger-garlic paste
  8. 1 tsp. turmeric powder
  9. 1-2 tsp. red chili powder
  10. 1 tbsp. coriander powder
  11. 1 tsp. cumin powder
  12. 1 tsp. garam masala powder
  13. salt to taste
  14. 1 cup yoghurt
  15. 1-2 fresh chilies, slit
  16. handful of mint & coriander leaves, chopped


  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 (2)  

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Shivani Pawar
Shivani Pawar   Mar-11-2018

Easy recipe ... Can we skip groundnuts

Hema Mallik
Hema Mallik   Mar-07-2018


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