HYDERABADI IRANI CHICKEN - YELLOW CHICKEN
INGREDIENTS for Marination
1 kg chicken with bones
4 tsp ginger garlic paste
Salt
2 tsp white pepper powder
1 tbsp red chilli sauce
1 tbsp green chilli sauce
1 tbsp mustard sauce
2 tbsp Schezwan sauce
1 tsp vinegar
1 tsp turmeric powder
200 gms yogurt
2 tbsp ketchup
½ tsp Chat masala
1 tsp Shilpas Masala Kitchen King Masala
¼ tsp sugar ( optional)
Yellow food colour ( optional)
INSTRUCTIONS
mix everything well and marinate the chicken for around 1-2 hour
INGREDIENTS FOR GROUND MASALA PASTE
1tbsp ghee
2 onions, sliced
3 tbsp dry coconut powder
20 almond
20 cashews
2 tbsp melon seeds
4-6 green chillies
Handful coriander and mint leaves
Butter
¼ tsp cardamon powder
INSTRUCTIONS
heat ghee and add onions
Fry until onions turn light golden
Add coconut powder and roast lightly
Add almonds, cashews and melon seeds
Roast for a few minutes
Add green chillies and roast for a min
Switch off flame
Add coriander leaves and mint leaves
Grind everything to a fine paste
Keep aside
LET'S MAKE THE HYDERABADI IRANI CHICKEN
Heat oil in a pan
Add chicken and bhunao on med-high flame for around 6-8 minutes
Add the ground paste and mix well
Add salt
Bhunao on med-high flame for a few more minutes ( 3-5 minutes)
Add water and simmer covered on low flame until chicken is cooked
That’s it, the YELLOW chicken is ready
Garnish with butter, cardamon powder and coriander leaves
Serve hot with naan, paratha, tandoori roti,pulao
I've served it with laccha paratha and pulav