HYDERABADI DISHES

 

MURG-DO-PIAZA HYDERABADI

 

" A Chicken Curry Cooked in lots of Onions and Garnished with Cashewnuts and Sunflower Seeds."

Serves-4

 

INGREDIENTS

800 gms- Chicken ( 1 Bird )
¾ Tcup- Ghee
2 1/3 Tcup- Onions ( Finely Chopped )
5 Tsp- Ginger Paste
5 Tsp- Garlic Paste
1 Tsp- Red Chilli Powder
1 Tsp- Turmeric Powder
Salt- To Taste
2 Tsp- Garam Masala Powder
1/3 Tcup- Finely Chopped Coriander Leaves
1/3 Tcup- Finely Chopped Mint Leaves
2 Tbsp- Sunflower Seeds ( Hindi Term Chironji )
1/3 Tcup- Cashewnuts

Oil for Deep Frying

 

METHOD

1. Clean the Chicken,Remove the Skin and then Cut it into 8 Pieces.
2. Heat Oil in a Kadhai and Deep Fry Sunflower Seeds and Cashewnuts until Light Brown.
3. Heat Ghee in a Kadhai and then to it add Finely Chopped Onions and sauté over Medium Flame till Golden Brown.
4. Add Ginger Paste,Garlic Paste,Red Chilli Powder and Turmeric Powder -All Dissolved in ¼ Tcup Water and Stir for a Minute.
5. Next add Chicken and Stir .Add 2 ½ Tcup Water and bring to Boil and then Simmer Until the Chicken gets Tender. Add Salt and Mix.
6. Sprinkle Garam Masala Powder, Coriander Leaves, Mint Leaves and Stir.
7. Add Sunflower Seeds and Cashewnuts and bring to Boil.
8. Check the Seasoning and Adjust Accordingly.
9. Serve Hot with Boiled Rice or any Indian Bread of your Choice.