Murgh Hyderbadi

Murgh Hyderabadi

Bhabi’s Kitchen is sharing a unique Murgh Hyderabadi dish which you will enjoy with either plain chapati/naan or steamed rice. This chicken recipe is best turned out if cooked slowly on low flame i.e. “dum style”. With a combination of whole spices and peanuts – it will surely enhance your dinner table. Try it out and share your feedback with us.

Cuisine: Asian

Type: Curry



s. no Ingredient Quantity
1 Chicken 1 chicken cut up in pieces
2 Salt To taste
3 Red Chili Powder ½ teaspoon
4 Turmeric Powder ½ teaspoon
5 Ginger Paste 2 tablespoon
6 Garlic Paste 2 tablespoon
7 Onion 1 medium, diced
8 Raw Papaya Paste (kacha papeeta) 1 teaspoon
9 Garam Masala Powder 1 teaspoon
10 Peanut (moong phalli) 1 teaspoon, powdered
11 Dessicated Coconut (nariyal) 2 teaspoon
12 Poppy Seeds (Khashkhash) 2 teaspoon
13 Yogurt 1 cup
14 Fresh Coriander Leaves For garnish
15 Green Chilies For garnish
16 Lemon Juice 1 tablespoon
17 Oil 3-4 tablespoon


Procedure for preparing Murgh Hyderabadi:

  1. Rub raw papaya paste onto chicken pieces and keep it aside for 15-20 minutes.
  2. Heat oil in a pot (deghchi) and fry onion till color becomes almond-like.
  3. Add chicken pieces and fry slowly on low flame.
  4. Add salt, turmeric powder, red chili powder, ginger & garlic paste, garam masala powder, peanut powder, coconut and poppy seeds. Mix well.
  5. Now add yogurt and keep cooking the chicken (covered) on low flame till water (left of yogurt) is dried.
  6. Add chopped green chilies and coriander leaves along with lemon juice & let the chicken simmer for 10 minutes.


Tip: Serve with naan, chapatti or steamed rice along with fresh salad.

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