Hyderabadi Lal Chicken | Made Easy | Made Easy

Hyderabadi Lal Chicken

Relish the zesty and spicy flavors of Hyderabadi Lal Chicken, prepared using National Chicken Ginger Masala.

  • Ready 30 Mins
  • Serving 2-4 People

Ingredients

  • National Chicken Ginger Masala ½  packet
  • Chicken 500 gm
  • Cooking Oil 1 cup
  • Talhaar Mirch 3
  • Roasted and Grinded Cumin 1 tbsp
  • Roasted and Grinded Coriander Seeds 1 tbsp
  • National Ginger Garlic Paste 1 tbsp
  • Black Cardamoms 2
  • Green Cardamoms 2
  • Cloves 4
  • Cinnamon Sticks 2
  • Bay Leaf 1
  • Ginger Cut in Julienne 3 tbsp
  • Green Chilies 4
  • Fresh Coriander 4 tbsp
  • Yogurt 250 gm
  • Brown Onion Powder 3 tbsp
  • Lemon Juice 1 tbsp

Directions

  • Marinate 1 kg chicken in ½ pack National Chicken Ginger Masala and ½ cup yogurt. Set aside.
  • Boil 3 talhaar mirch in water for 20 minutes and let them cool. Take out the seeds and make a thick paste of these in a blender.
  • In a pot, heat 1 cup cooking oil and 1 tbsp National Ginger Garlic Paste. Add 1 tsp roasted grounded cumin, and 1 tsp roasted grounded coriander seeds. Add 2-4 black and green cardamoms, 4-5 cloves, 2-3 cinnamon sticks, and 3-4 bay leaves. Stir all the spices well and add the marinated chicken alongwith 1 tbsp each of powdered brown onions and talhaar mirch paste. Cook for 30 minutes until the chicken is perfectly cooked. Add some water if needed.
  • When the curry consistency is thick, add 1 tbsp green chilies, 1 tbsp lemon juice, 1/2 medium sized julienne ginger and coriander in the end and serve.