It is an amalgamation of Mughal, Turkish, and Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi food tastes excellent when cooked in any medium as it gets its taste from the spices.
What makes the Hyderabadi Cuisine special is the use of special ingredients, carefully chosen and cooked to the right degree. The addition of a certain Herb, Spice, Condiment, or an amalgamation of these adds a unique taste and texture to the dish. The herbs and spices used and the method of preparation gives the dish its name.
Hyderabadi Hara Murg is one of the famous Chicken recipe from Hyderabad and it is known with various names such as Green Chicken, Hariyali Chicken etc. This Hara Murg is mildly spicy in flavor and creamy in texture. The texture of the gravy is smooth and the chicken is soft and juicy inside. The green colour in the chicken comes from green chili, coriander leaves and mint leaves. This chicken has royal touch too because of Almond, Pistachio and Cashew.
There is a saying in Hyderabad, cooking patiently or ithmenaan se is the key; slow-cooking is the hallmark of Hyderabadi cuisine.
So…Let’s Cook Good Food…
Ingredients:
Chicken – 1 lbs
Black Pepper Powder – ¾ tsp
Green Cardamom Powder – ¾ tsp
Garam Masala – 1 tsp
Coriander Powder – 1 tsp
Ginger Garlic Paste – 1-1/2 tsp
Salt to taste
Lemon Juice – 1 tbsp
Yogurt – 150 gms
Green Chilies – 4
Fresh Green Coriander Leaves – ½ Bowl
Mint (Fresh) – ¼ Bowl
Deep Fried Onion – 1-1/2 (Medium Size)
Pistachio (Pista) – 15
Roasted Cashew (Kaju) – 10-12
Roasted Almonds – 10-12
Oil – 2-3 tbsp
Cloves – 4
Cinnamon – 1 (1” long cut in pieces)
Shahjeera (Black Cumin) – ½ tsp
Method:
· Take Chicken pieces in a bowl
· Add Black Pepper Powder, Green Cardamom Powder, Garam Masala, Coriander Powder, Ginger Garlic Paste, Salt to taste, Lemon Juice, Yogurt and mix well.
· Make a paste of Green Chilies, Coriander Leaves and Mint
· Add this green paste to Chicken
· Mix well
· Make fine paste of dry fruits along with fried onions. Add little water if required.
· Add this dry fruit paste on chicken and mix well.
· Keep this marinated chicken in a refrigerator for 2 hours
· Take a Pan or Vessel
· Heat the Oil in a medium heat
· Add Cloves and Cinnamon sticks
· Add Black Cumin (Shahjeera). Fry on a low flame for 10-15 seconds.
· Now add Marinated Chicken on pan/vessel.
· On high flame, saute well (508 minutes).
· Make a flame low and cook for 15-20 minutes. Don’t add any water. Keep a lid on the pan/vessel and let it continue to cook till it ready.
· Now add 1 tsp garlic chili sauce and saute well.
· Add Green Coriander and Green Chili to garnish.
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