Lazeez Chicken Hyderabadi Recipes

LAZEEZ CHICKEN HYDERABADI

Steps:

• Cut the chicken into pieces, wash them and keep them in an open vessel so that all the pieces of the chicken touch the surface of the vessel.
• Apply ginger-garlic paste on the chicken and toss to coat it well with the paste.
• Add salt, lime juice, hot sauce, tomato ketchup and mix again.
• Add yogurt, chilli powder and vinegar.
• Mix again.
• Add food colour and mix.
• Heat oil in a skillet.
• Fry curry leaves and green chillies in it.
• Keep aside.
• When the oil is warm, add this oil to the chicken.
• Cook the chicken on high flame for 10 minutes.
• DO NOT cover the dish with a lid while chicken is cooking.
• Reduce the flame.
• Cover.
• Cook till the gravy reduces and oil starts leaving the sides of the vessel.
• Remove from flame.
• Allow standing time of 5 minutes.
• Transfer chicken to a serving dish.
• Garnish with fried curry leaves, green chillies, corriander leaves, sliced tomatoes and onion rings.
• Serve hot with rotis, parathas and/or rice.

HYDERABADI BAGARE BAINGAN

Steps:

• Roast the coconut, sesame seeds, peanuts, cumin seeds, coriander seeds and chopped onions separately for at least 5 minutes.
• Grind them separately and collect in a bowl.
• Add 1 cup of tamarind paste, ginger-garlic paste, chilli powder, turmeric powder and salt to taste.
• Mix well.
• Slice the brinjals and stuff the above paste in them.
• Heat 1/2 cup of oil in a pan.
• Add cumin seeds, dried red chili, fenugreek seeds, mustard seeds and curry leaves for 2-3 minutes.
• Add the stuffed brinjals and the remaining paste to the oil.
• Stir till the brinjal is half fried.
• Add the remaining 1 cup of tamarind paste.
• Simmer for 15-20 minutes on low flame.
• Garnish with fresh coriander leaves.
• Serve hot with rotis.