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Introduction
Hyderabadi Chicken Masala is a delectable dish that embodies the rich culinary tradition of Hyderabad, India. Known for its fragrant spices and flavorful preparation, this dish not only tantalizes the taste buds but also satisfies the soul. In this article, we will explore the ingredient list for the special spice mix, along with a detailed recipe to prepare tender, juicy Hyderabadi chicken. Perfect for family gatherings or festive occasions, this dish is sure to impress your guests.
Special Spice Mix for Hyderabadi Chicken Masala
The essence of Hyderabadi Chicken Masala lies in its unique blend of spices. Below is the list of ingredients required to make the special spice mix that adds depth and character to the dish.
Ingredients for Spice Mix
| Spice | Quantity |
|---|---|
| Cumin Seeds | 1 tsp |
| Coriander Seeds | 2 tsp |
| Cinnamon Stick | 1-inch piece |
| Cloves | 4-5 |
| Cardamom Pods | 3-4 |
| Black Pepper | 1/2 tsp |
| Red Chili Powder | 1 tsp (to taste) |
| Turmeric Powder | 1/2 tsp |
Ingredients for Hyderabadi Chicken Masala
In addition to the special spice mix, the following ingredients are necessary for preparing the chicken masala:
| Ingredient | Quantity |
|---|---|
| Chicken, cut into pieces | 500 grams |
| Onions, finely sliced | 2 large |
| Tomatoes, chopped | 2 medium |
| Ginger-Garlic Paste | 2 tbsp |
| Curd (Yogurt) | 1/2 cup |
| Cooking Oil or Ghee | 3 tbsp |
| Fresh Coriander Leaves, chopped | For garnishing |
| Salt | To taste |
How to Make Hyderabadi Chicken Masala
Follow these simple steps to prepare Hyderabadi Chicken Masala:
- First, mix all the ingredients for the special spice mix in a grinder and grind them into a fine powder. Set aside.
- Heat oil or ghee in a pan over medium heat. Add the sliced onions and sauté until golden brown.
- Add the ginger-garlic paste and fry for a few more minutes until the raw smell disappears.
- Introduce the chopped tomatoes and cook until they become soft and mushy.
- Now add the chicken pieces along with the salt and mix well. Cook until the chicken changes color.
- Stir in the prepared spice mix, red chili powder, and turmeric powder. Cook for about 5 minutes, allowing the spices to meld with the chicken.
- Add the curd and mix properly. Cover the pan and let it simmer on low heat for 20-25 minutes, or until the chicken is cooked through and tender.
- Once cooked, garnish with fresh coriander leaves and serve hot with
