Hyderabadi Lal Murgh

I have been wanting to make this recipe for quite some time but had no clue how to make it. So did some research but was still not convinced with the different methods that were used to make it. So I decided to just head out and make my own. This gave birth to a lovely and delicious chicken recipe cooked slowly in flavorful spices.

Serves 4-5 people

Ingredients:

500 gms chicken , cleaned and cut with slits

2 tbsp curd

2 tsp ginger garlic paste

8-10 cashews

8-10 almonds

4 onions finely chopped and fried

2 medium tomatoes pureed

1 tsp haldi

1 tsp red chilli powder

1 tsp coriander powder

1 tsp crushed kasuri methi

1 big spoonful of oil

Salt

Dry roast:

6-7 kashmiri red chillies, de-seeded and cut into small pieces

4-5 cloves

1 inch cinnamon stick

1 star anise

4-5 pieces of dagad phool

1 tsp jeera

8-10 pepper corns

Method:

Dry roast all the spices mentioned under dry roast until they release aroma.

Fry add the cut red chillies in the mixer and grind to fine powder. Then add the remaining dry roasted spices to this and grind to a fine powder.

Add the cashews and almonds and grind together again.

Marinate the chicken with the half the fired onion, ginger garlic paste, curd, above ground spice powder, salt and little oil and keep overnight.

In a vessel, heat oil and add the fried onions. Now add the tomato puree to this and cook till raw smell has gone. Now add the dry masala powders and salt and mix well.

Add the marinated chicken to this and cover and cook on slow flame stirring occasionally.

Do not add water.

Once the chicken is done about 80%, slowly the gravy start to form and becomes a bit watery. Now remove the cover and cook so that the water evaporates (this is supposed to be a semi-dry dish).

Add kasuri methi to this semi-dry gravy and cook well for another 5-10 mins.

Remove from flame.

Serve hot with naan, bread or chapatti.