Hyderabadi Murgh ka Salan Chicken curry cooked with sesame, chilli, peanuts & tamarind

(from xombi’s recipe box)

Source: Maunika Gowardhan

Serves 4 people

Categories: Indian


  • For the paste;
  • 2 tbsp roasted peanuts
  • 1 tbsp desiccated coconut
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp sesame seeds
  • For the Murgh Salan;
  • 1 kg chicken on the bone (legs and thighs are great)
  • 3 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 8-10 curry leaves
  • 130gms white onions thinly sliced
  • 1 tbsp garlic ginger paste (5 cloves garlic & 1” ginger ground to a paste)
  • 1 tsp mild chilli powder
  • 1 tsp turmeric powder
  • 300mls water
  • 2 tsp tamarind paste
  • Salt to taste
  • Handful coriander for garnish


  1. In a small frying pan add the paste ingredients and fry on a low heat for 7-8 minutes. Stir often making sure it gets an even colour all the way through. Take the pan off the heat and cool for 5 minutes. Add to a blender with 70 mls water and make a thick smooth paste. Set aside.

  2. In a large heavy bottom non stick frying pan add the oil and heat over a medium flame. Add the mustard seeds and let them splutter for a few seconds. Add the onions and fry for 15-16 minutes, stir continuously as they change colour and go brown.

  3. Lower the heat and add the curry leaves and stir for a few seconds followed by the garlic and ginger paste. Fry for a minute stirring well.

  4. Now add the chilli and turmeric powder along with the paste. Stir well, turn the heat back to medium and add the chicken pieces.

  5. Mix well making sure the paste coats the chicken pieces while it seals all over for 7-8 minutes. Add the water at this stage along with salt and simmer for 20 minutes with the lid on a low heat. Stir half way through.

  6. Add the tamarind paste and simmer for a further 5 minutes. Garnish with lots of fresh coriander and serve with roti or rice and salad.

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