Hyderabadi Murg ka Salan

#HyderabadiMurg #salan

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.