Dry Hyderabadi Chicken
Ingredients
- Chicken ½ kg
- Yogurt 125 gm
- Water ½ cup
- Plum 50 gm
- Chili powder 1 tsp
- Crushed red pepper 1 tsp
- Turmeric 1 tsp
- Crushed cumin seeds 1 tsp
- Coriander leaves ¼ bunch
- Kewra water 1 tbsp
- Salt to taste
- Mitchells ginger garlic 2 tbsp
- Oil 4 tbsp
Method
- Heat 4 tbsp oil in a wok, add 2 tbsp ginger garlic paste and ½ kg chicken.Fry well till its color turn to golden brown.Now lower the flame, add 125 gm yogurt, 1 tsp chili powder, 1 tsp crushed red pepper, 1 tsp turmeric, 1 tsp crushed cumin and salt to taste. Fry for 1 – 2 minutes.Now add ½ cup water and 50 gm dried plums, cover and cook for 8 – 10 minutes.
- Now remove lid and fry well till water dries.Add ¼ bunch coriander leaves and 1 tbsp kewra. Fry well till dries.Now dish it out and serve with boiled rice or zeera pulao.
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