HYDERABADI IRANI CHICKEN - YELLOW CHICKEN

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 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