How much cooking time?

55 min — 20 min prep, 35 min cooking.

Hyderabadi Achari Murgh

Name: Hyderabadi Achari Murgh
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5 servings
Cuisine: Telangana Indian
Ingredients: 2tbsp Coriander Leaves; 1tsp Red Chilli Powder (Lal Mirch); 2piece Tomato; 1tsp Ginger; 0.5tsp Turmeric Powder; salt; 2piece onion; 1tsp coriander powder; 1tsp Garlic; 100g chicken; 2tbsp Coconut Oil; 8piece Curry Leaves; 1tsp Urad Dal; 1tsp Mustard Seeds (Black)

Chicken in pickle-spice gravy with mustard and fenugreek. Tangy Hyderabadi creation.

Time 55 min · Serves 5 · 145 kcal · Hyderabad, Telangana

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Tomato — 2 piece (chopped)
Ginger — 1 tsp (ground)
Turmeric Powder — 0.5 tsp (ground)
salt (optional) (whole)
onion — 2 piece (chopped)
coriander powder — 1 tsp (ground)
Garlic — 1 tsp (ground)
chicken — 100 g (chopped)

Tempering

Coconut Oil — 2 tbsp (whole)
Curry Leaves — 8 piece (ground)
Urad Dal — 1 tsp (whole)
Mustard Seeds (Black) — 1 tsp (whole)

Method

Wash and prepare all ingredients for Hyderabadi Achari Murgh. Chop vegetables, marinate protein if needed.
Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste, sauté for a minute until raw smell disappears.
Add tomatoes and cook until oil separates from the masala.
Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
Add the main ingredient. Mix well and coat with masala.
Add water as needed. Cover and cook on medium flame until done.
Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

How many calories in one plate of Hyderabadi Achari Murgh?: 145 kcal per plate.
How much cooking time?: 55 min — 20 min prep, 35 min cooking.

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