Hyderabadi murgh lazeez Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Let it marinate for at least 30 minutes.
• STEP 2.Heat oil in a pan and add the marinated chicken. Cook until the chicken is browned on all sides.
• STEP 3.In a separate pan, heat ghee and add onions. Cook until the onions are golden brown.
• STEP 4.Add the tomato puree, green chili, and ginger-garlic paste to the pan with onions. Cook until the mixture thickens.
• STEP 5.Add the cooked chicken to the pan with the tomato mixture. Stir well and cook for another 5 minutes.
• STEP 6.Finally, add fresh cream and kasuri methi (dried fenugreek leaves) to the pan. Mix well and cook for a few more minutes.
• STEP 7.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer gravy, you can add cashew paste or almond paste to the tomato mixture.
• If you don't have kasuri methi, you can substitute it with fresh fenugreek leaves.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Hyderabadi Murgh Lazeez with naan, rice, or roti for a complete meal.