After my Brief post about Hyderabad, I figured posting a recipe or two for which Hyderabad cooking is really famous for, wouldnt do any harm. So, Here I am with the recipe of Authentic Hyderabadi Murgh Khorma. This Dish is usually served in Weddings and even enjoyed at many Occasions. This Dish is a Huge hit with my Family, and why should it be ? Its so mouth-watering; Nobody Dare resist it .. I Also happen to forward this entry to the RCI: Authentic Hyderabadi Cuisine even held at Zaiqa.

Ingredients:

Whole Chicken Pieces – 800 gms

Onions (cut in slices)- 7-8 small

Yogurt – 1 1/2 cup (or) 350 gms

Cocoa Powder (optional) – 1 tbs

Chilli Powder – 3 tsps

Ginger Garlic Paste – 1 tbs

Salt – 2 1/2 tsps

Coconut Milk – 1 tbs

Garam Masala – 1 tbs

Groundnut Powder – 11/2  tbs

Lemon Juice – 3 tbs

Water – 2 cups

Kassori meethi – 2 tbs

Oil – 4 tbs

Procedure:

In a Non stick Pan, add a drop or two of oil and fry the Onions at medium heat by stirring frequently. Add Ginger-Garlic paste, a vital ingredient to enhance the flavor. Keep on adding a few drops of water to soften the onion and for uniform brown colour.

Once the Onions are sauted, Blend them into a fine paste adding a little water, without making it too watery.

In the same pan, Add 2 tbs of oil and the Onion paste. Beat the yogurt with a whisk and add it to the Pan, along with all the spices.

Allow it to simmer on Low heat, stirring occasionally.

In the meanwhile, In an another pan or container add 1 tbs of oil. Wash the chicken pieces and add them to the Oil, Throw in a tsp each of salt, Chilli powder and Turmeric Powder and Lemon Juice to induce the flavors into the chicken and let it cook till the water from the Chicken is evoparated. I personally like to add cocoa powder here, as I like nothing better than the variation Cocoa powder provides with Chicken.

As the Oil starts separating from the Onion-Yogurt Mixture (which may take anything between15-20 minutes depending on the base of the pan), Add the chicken pieces and stir them evenly.

Allowing it to simmer for 5 minutes, Add water as per your desired consistency. I personally like it a bit thin (soupy), rather than too think. Hence I add about 2 cups of water. You may add more or less than this.

Bring it to a boil. Garnish it with either fresh Cilantro leaves or Kassori Meethi and a dallop of Butter.

Serve hot with Naan or Parathas.

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