INGREDIENTS FOR MARINATION
- 1 kg chicken with bones
- 4 tsp ginger garlic paste
- Salt
- 1 tsp Shilpa’s Masala Mill Special Garam Masala Powder
- 2 tsp white pepper powder
- 3 tsp Shilpa’s Masala Mill Tandoori Masala 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 hours.
INGREDIENTS FOR GROUND MASALA PASTE
- 1 tbsp ghee
- 2 onions, sliced
- 3 tbsp dry coconut powder
- 20 almonds
- 20 cashews
- 2 tbsp melon seeds
- 4-6 green chillies
- Handful of coriander and mint leaves
- Butter
- ¼ tsp cardamom 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 minute.
- Switch off the flame.
- Add coriander leaves and mint leaves.
- Grind everything to a fine paste.
LET’S MAKE THE HYDERABADI IRANI CHICKEN
- Keep the ground paste aside.
- Heat oil in a pan.
- Add chicken and bhunao on medium-high flame for around 6-8 minutes.
- Add the ground paste and mix well.
- Add salt.
- Bhunao on medium-high flame for another 3-5 minutes.
- Add water and simmer covered on low flame until the chicken is cooked.
- That’s it, the Yellow Chicken is ready.
- Garnish with butter, cardamom powder and coriander leaves.
- Serve hot with naan, paratha, tandoori roti or pulao.
- I’ve served it with laccha paratha and pulao.
