Hyderabadi Patthar Ka Chicken
Salt, ginger-garlic and red chilli marinated chicken pan-seared on a scorching hot flat griddle to a deep, spiced crust in the Hyderabadi stone-slab style.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Red Chilli Powder (Lal Mirch) — 10 g
- garam masala powder — 8 g
- chicken — 600 g (chopped)
- Garlic — 18 g
- Ginger — 20 g
- salt (optional) (whole)
Method
- Clean the chicken pieces and rub them with salt, Ginger, Garlic, Red Chilli Powder and garam masala powder; let the marinade penetrate, covered, in the refrigerator for 3-4 hours.
- Heat a heavy, flat pan or griddle on medium-high flame until very hot, like a stone slab.
- Place the marinated chicken pieces flat on the pan and press down gently so they make full contact with the hot surface.
- Cook on medium-high flame for 6-7 minutes on the first side, without moving, until a deep golden, spiced crust forms.
- Flip the chicken pieces and cook for another 6-7 minutes on the other side until cooked through and similarly crusted.
- Reduce the flame to low and let the chicken finish cooking for 2-3 minutes, until the surface turns crisp and lightly charred in spots.
- Garnish with Coriander Leaves and serve hot straight from the pan.
Common questions
- How many calories in one plate of Hyderabadi Patthar Ka Chicken?
- 314 kcal per plate.
- How much cooking time?
- 260 min — 240 min prep, 20 min cooking.