Hyderabadi Cusine is versatile. It has appetizers, soups, sorbet, main course and ofcourse desserts. Salan is basically curry cooked with different ingredients for eg: meat, potato and chillies. It complements biryani very well and a perfect combination. Here i have shared Murg Salan recipe in Hyderabadi style.
(Serves 4)
COURSE: Main course
TYPE: Hyderabadi cusine
TIME: Prep-20 mins.
Cooking-30 mins(Until Cooks)
HYDERBADI MURG KA SALAN
Ingredients
For the paste;
2 tbsp roasted peanuts
1 tbsp dried coconut
1 tbsp coriander seeds
1 tsp cumin seeds
1 tbsp sesame seeds
For the Murgh Salan;
1 kg chicken
3 tbsp vegetable oil
1 tsp mustard seeds
8-10 curry leaves
2 medium size white onions thinly sliced
1 tbsp garlic ginger paste
1 1/2 tsp chilli powder
1 tsp turmeric powder
2 tsp tamarind paste
Salt to taste
Handful coriander for garnish.
Method
In a pan add the paste ingredients and fry on a low heat for 7-8 minutes.
Allow it to cool down and then add to a blender with water to make a thick smooth paste. Set it aside.
In the same pan add the oil and heat over a medium flame. Add the mustard seeds and let them splutter. Add the onions and fry until they change colour to golden brown.
Add the curry leaves and stir for a few seconds followed by the garlic and ginger paste. Fry for a minute and saute well.
Add the chilli and turmeric powder along with the paste.
Stir well, turn the heat back to medium and add the chicken pieces.
Mix well for 8-10 minutes. Add the water at this stage along with salt and simmer for 20 minutes with the lid on a low heat. Stir occasionally.
Add the tamarind paste and simmer for a further 5 minutes.
Garnish with fresh coriander and serve with roti or rice and salad.
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