Hyderabadi Chicken Fry

Chicken legs fry with Mint(Pudhina) and Coriander leaves

Hyderabadi Chicken Fry

Chicken legs fry with Mint(Pudhina) and Coriander leaves

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By Bindiya Chauhan

Published On: 28 Sep 2013

Rating: 3
61 Votes, 2 Reviews
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30 Minutes
Served : 2
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Hyderabadi Chicken Fry Hyderabadi Chicken Fry By Bindiya Chauhan Hyderabadi Chicken Fry Published: Chicken legs fry with Mint(Pudhina) and Coriander leaves 3 stars based on 2 reviews Total time: Yield: 2 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
Chicken legs : 4 nos
Ginger:garlic paste : 2 tsp
Onions(chopped) : 1 cup
Spring onions(chopped) : 1/2 cup
Curd : 3 tsp
Turmeric powder : 2 tsp
Salt : As reqd
Chilly powder : As reqd
Coriander powder : 1 tsp
Black pepper powder : 1/2 tsp
Tomato sauce : 1 tsp
Cumin seeds(Jeerakam) : 1/2 tsp
Mustard seeds : 1/2 tsp
Bay leaves(Vazhana/Karuga ela) : 2
Cloves(Grambu) : 3 : 4 nos
Mint(Pudhina) leaves : 3 tsp
(finely chopped)
Coriander leaves : 3 tsp
(finely chopped)
Lemon juice : 2 tsp
Tamarind(Puli) paste : 1/2 tsp
Badshah garam masala powder :1 tsp
Cardamom(Elakka) : 2 : 3 nos
Green chillies : 2 nos
Oil
Directions:
1. Slit chicken legs slightly. 2. Marinate them with 1 tsp of ginger- garlic paste, curd and 1 tsp of turmeric powder and refrigerate it for atleast 6 - 8 hours. 3. Heat oil in a pan or a kadai. 4. Add cumin seeds, mustard seeds, bay leaves, cloves, cardamom, garam masala and ginger-garlic paste. 5. Add the onions, spring onions and green chillies. 6. Add salt, chilly powder, turmeric powder, coriander powder, black pepper and tomato ketchup. 7. Fry the ingredients for sometime. 8. Add the marinated chicken pieces and cook well. 9. Add tamarind paste and little water. 10. Simmer for sometime. 11. Add all spices badshah masala. 12. Add freshly chopped mint leaves, coriander leaves and lemon juice, just before serving. 13. :- Serve hot with chappathis or rice.

Ingredients

Directions

Step 1

Slit chicken legs slightly.

Step 2

Marinate them with 1 tsp of ginger- garlic paste, curd and 1 tsp of turmeric powder and refrigerate it for atleast 6 - 8 hours.

Step 3

Heat oil in a pan or a kadai.

Step 4

Add cumin seeds, mustard seeds, bay leaves, cloves, cardamom, garam masala and ginger-garlic paste.

Step 5

Add the onions, spring onions and green chillies.

Step 6

Add salt, chilly powder, turmeric powder, coriander powder, black pepper and tomato ketchup.

Step 7

Fry the ingredients for sometime.

Step 8

Add the marinated chicken pieces and cook well.

Step 9

Add tamarind paste and little water.

Step 10

Simmer for sometime.

Step 11

Add all spices badshah masala.

Step 12

Add freshly chopped mint leaves, coriander leaves and lemon juice, just before serving.

Step 13

:- Serve hot with chappathis or rice.

user
Reply
diya

Sounds nice but wats badshah masala?

user
Reply
Mridula

Excellent !! Its a simple and fast cooking recipe .Everyone loved it in our family . Will pass on the recipe to all my friends . Thanks for sharing the recipe .

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