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.