Hyderabadi Murgh Lazeez (Royal Chicken cooked Hyderabad style)

What comes to your mind when I say Hyderabad?

Charminar,one of the most recognizable monuments in India?
Pearls from “the city of Pearls”??
Biriyani???
Oh! For me it has to be Biriyani..I have been in love with Biriyani since forever.My boyfriend should be insecure, really!
But the question is
“What should be the side dish?”
For most its Haleem,without a blink.
But unlike them I prefer changing the complementary star everytime provided its,
A) Delicious
B) Rich (almost as haleem)
C) Smooth & flavourful

Fits all the boxes is a dish that i had conceptualised a few months ago. I was taking the trial & error route & mixed about three rich meat recipes, cooked it Hyderabadi style & named Hyderabadi Murgh Lazeez (Murgh is Chicken while Lazeez means delicious)
Yes! Its like my baby..handle with care.

Without rambling further, lets get our hand flavoured…!
Dont forget to try this but before that Share it with your friends & family 🙂

Ingredients:
To marinate –
Chicken: 300 gms
Yogurt/Curd- 1/2 cup
ginger garlic paste – 1 tablespoon
turmeric powder- one pinch
Garam masala powder – 1teaspoon
red chilli powder/Kashmiri red chilli powder- 2 and 4 teaspoon respectively
saffron (soaked in warm milk) – one pinch in 1-2 tablespoon of milk
Salt, to taste
Cumin powder- 2 teaspoon
Coriander powder – 3 teaspoon
Poppy seeds – 1 big tablespoon
Black pepper – 1 teaspoon
Oil- 1 tablespoon

For gravy : blend or grind the following –
Onion – 2 big pieces
Tomato- 2 medium
Ginger – 1” piece (skinned)
Garlic – 8 big cloves
cashew nuts(soaked in water) – 1 tablespoon full
Green chillies: 2-3 or to taste

Other than the paste,you will need salt, Kashmiri red chilli powder, 1 teaspoon of sugar to adjust the flavours of the gravy.

For tempering-
Whole dry red chilli – 2
Whole garam masala:
2 big cloves,
4 peppercorns,
A bit of mace,
1″ piece of cinnamon
Oil – 3 tablespoon
Ghee – 1 tablespoon

Method:
To marinate the chicken (with bones), mix all the listed marinade ingredients above with the chicken.
Rub the mixture well on the chicken & keep aside for an hour or two. 🙂
(I understand that sometimes there is a time crunch. I suggest for those days,marinate the chicken and prepare all other ingredients. It will atleast take 15-20 minutes to chop, wash & temper.)

Now, take a Round bottomed kadai/Wok and add the oil & Ghee.
Add the tempering ingredients now. Let them crackle for 1-2 minutes.
Then, add the blended/ground paste for gravy & sauté for 4-5 minutes or until its cooked. The colour will change.

Add the marinated chicken along with the marinade. Mix very well till all the ingredients has coated the chicken pieces.Cook for 15 minutes uncovered.
When the mixture of spices are cooked, oil will release.
Adjust salt, sugar, Kashmiri chilli powder as required.

Add 2 cups of hot water, give it a nice stir & cover with a lid.
Cook for another 10-15 minutes ot untill cooked.
You may add a pinch of garam masala powder and mint leaves before switching off the heat. (Optional)
Sprinkle some fried onions on top!

Served best with Biriyani or naan roti ( flat bread) along with wedges of lemon & onion rings.Enjoy the beautiful flavours & the smooth richness of the soft chicken pieces!

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Love & Luck,
Roy ❤ ❤

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