Hyderabadi Masala Chicken | Hyderabadi Chicken Masala Recipe | Hyderabadi Murgh Masala
Chicken with bones- 750 grams
– Beaten (whisked) curd (yogurt) – 200 ml
– Ginger garlic paste – 2 tsp
– Birista, crushed- 3 medium onions
– Salt- 1 tsp or to taste
– Red Chillies-8
– Coriander seeds-4 tsp
– Cumin seeds- 2 tsp
– Onion, quartered- 1 small
– Turmeric powder- 1/2 tsp
Kashmiri Chilli powder- 1 tsp
Garam Masala powder- 1/2 tsp
Oil- 3 tbsp
– To make birista, slice 3 medium onions & fry until golden brown. Once the birista cools, lightly crush it with your hand.
– Marinate the chicken with curd, ginger-garlic paste, birista (fried onion) and salt. Set aside for an hour.
– For the paste, dry roast the coriander & cumin seeds and the red chillies for a 2-3 minutes. Let it cool. Now add all these, quartered onion & turmeric powder in a grinder & blend until smooth.
– Heat oil in a kadhai.
– Add the ground masala paste & fry on medium to low heat for 10 mins till the raw smell is gone & oil separates. Make sure the colour of the paste isn’t dark or the colour of the gravy will change.
– Add the marinated chicken, mix well & cook on high flame for around 5 mins. Continue to cook on medium flame for another 10 mins till the chicken & the masala starts changing colour.
– Add the Kashmiri Chilli powder, mix it well & cook for around 15 mins.
– Add the Garam Masala powder & simmer for another 5 mins till oil separates & all the masalas are cooked well.
– Add a cup & half of water, mix it well & cook covered for 15mins till the chicken is tender.
– Serve hot with roti or rice.
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HYDERABADI MASALA CHICKEN | HYDERABADI CHICKEN MASALA RECIPE | HYDERABADI MURGH MASALA
Tips On How To Cook Like A Chef
Developing the ability to cook at home does need some investment of time and education. Regardless of the reason why you have decided to learn more about cooking, cooking is one of those skills where it is always good to know more. Here are some nifty little tips that will have you creating delicious masterpieces in no time at all.
You should bake crusts for a longer period of time than you think. The color should be a darker caramel instead of the pale blond so many people do. The crust changes to the caramel color only after the sugar has had time to caramelize. This will give the crust the sweet flavor you want.
You must prep well if you want to cook a large, festive meal. Gather all the ingredients beforehand. The day before your meal, get your kitchen into cooking mode and hunt down your favorite utensils, pots and pans. This will allay some of your fears and anxiety when it is time to cook the meal.
Slicing hot meat is often challenging, so consider partially freezing joints before you attempt to cut them up. This is helpful for Asian dishes you may try that call for thin strips of meat. Using partially frozen meats, your slicing can be cleaner due to the fibers not stretching and tearing as easy. However, the meat strips should be thawed to assure even cooking.
It’s now time to try out what you have learned! Use what you have read above to start creating wonderful dishes today. It doesn’t matter what made you decide to start cooking, but you will surely appreciate serving a meal you made all on your own. It is a true statement that cooking isn’t easy. However, once you taste your creation, you’ll realize that it’s all worth the effort!