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Hyderabadi Lal Murgh

Updated: Jun 4, 2020


Ingredients

  • 2lbs Chicken

  • 1/4 cup Poppy seeds

  • 1/2 cup Almonds

  • 1/2 cup Cashews

  • 1 tbsp Ginger garlic paste

  • 1 tsp Kashmiri Red chili powder

  • Salt to taste

  • 1/2 tsp Garam masala

  • 1/2 cup Tomato Sauce

  • 1/2 cup Tomato paste

  • 2 tbsp Green Chili sauce

  • 1 tsp Black pepper powder

  • 2 tbsp Vinegar

  • 2 tbsp Soy sauce

  • 1 cup Curd

  • 1 tbsp Kasoori Methi

  • 4 tbsp Oil

  • 1 tsp Shah Jeera

  • 4-5 Cloves

  • 2 Small Cinnamon sticks

  • Cilantro for Garnish

  • Food Color - Optional

Instructions

  • Grind Poppy Seeds, Almonds and Cashews into a paste.

  • In a mixing bowl, add chicken, almond paste, ginger garlic paste, Kashmiri chili powder, Salt, Garam masala powder, tomato sauce, tomato paste, green chili sauce, black pepper powder, vinegar, soy sauce, curd, Kasoori methi and 2tbsp Oil.

  • Mix well and marinate for at least 2hours.

  • Heat oil in a wide kadai, add shah jeera, cloves and Cinnamon sticks. Fry for a minute.

  • Add the marinated Chicken and mix well.

  • Cover and cook on low till chicken is cooked, around 25-30minutes.

  • Remove from heat once the oil starts to come up on the surface.

  • Garnish with Cilantro and Serve with Roti or Naan.


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