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Friday, 29 January 2016

Dum Ka Murgh - (Dum Chicken - Hyderabadi Style)

          Here is my healthy version of a very popular Hyderabadi recipe of Chicken, cooked in the Dum style. It is a very simple and an easy preparation as all the ingredients are first marinated and simmered away, covered, on a very low flame till done. So there is no sauteing required.  

          It is a Mughlai dish, which is actually very rich. But I kept the fat to a minimum and minus the cream. This awesome delicacy is full of flavours and is relished with either plain Biryani, plain steamed rice, naan or tandoori roti. So check for a step by step method with pictures to prepare it.

  • 750 gms. chicken on bones
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1 tbsp. red chili powder
  • 1" cinnamon stick
  • 3-4 green cardamons
  • 5-6 cloves
  • 2 bay leaves
  • 10 peppercorns
  • 1/2 cup yoghurt
  • 1/2 cup paste of nuts (Cashews, Pistachios, walnuts & raisins)
  • 1/2 cup coriander leaves, chopped
  • 1/2 cup mint leaves, chopped
  • 3/4 cup fried onions
  • 1 heaped tbsp. ginger-garlic paste
  • 2-3 green chilies, chopped
  • 1 tbsp. lime juice
  • 2 tbsp. oil
  • 1 tbsp. ghee

          In a bowl add all the ingredients and mix well. Cover and marinate for a minimum of 5-6 hours, preferably overnight.

          Transfer to a heavy bottomed pan / karahi and cover with an aluminium foil. Place a lid on it and cook on high flame for 2-3 minutes.

          Now place the pan / karahi on a tawa and continue to simmer on a low flame for 30-35 minutes. 

          Let it remain covered for 15-20 minutes. Serve with plain steamed rice, kuska Biryani, naan or tandoori roti.

                                In a bowl, mix all the above mentioned ingredients.

                               Marinate for 5-6 hours or overnight.

                               Transfer to a kadai / heavy bottomed pan.

                                Cover with a foil and place a lid over it.

                          Cook on high for 2-3 minutes. Then place it on a tawa and cook 
                          for 30-35 minutes on a very low flame.

                               The cooked chicken with all the aromatic flavours trapped in.

                            Serve with plain steamed rice, plain Biryani, naan or tandoori roti.

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