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Sunday, 7 February 2016

Delicious Handi Dum Chicken - Mughlai Style

          This happens to be my first attempt at preparing this easy and delicious chicken curry, cooked in a handi or clay pot. The chicken is marinated in an array of spices overnight. It is then covered with a foil and simmered away to perfection in a dum style. Relish this delicacy with jeera rice, plain Biryani, naan or tandoori roti. So check for a step by step method with pictures to prepare it.

  • 300 gms chicken on bones, curry cut
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1/2 mace
  • pinch of nutmeg powder
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1/2 cup fried onions
  • 1-2 green chilies, chopped
  • 1 tsp. ginger-garlic paste
  • 1/2 cup yogurt, beaten
  • 1/2 cup milk
  • 1/2 cup coriander & mint leaves, chopped
  • 1 tbsp. lime juice
  • 2-3 tbsp. oil
  • 2 onion, chopped

          Marinate the chicken in all the above mentioned ingredients (except oil and onions) overnight. Heat oil in a handi and fry the onions till light brown.

          Take the chicken pieces out of the marinade and add to the onions. Saute for 2-3 minutes. Now add the marinade and stir well for 2 minutes.

          Cover the handi with an aluminium foil and simmer on a very low flame for 15 minutes. Switch off the flame and keep it covered for 5-10 minutes. Serve hot with naan, tandoori roti or jeera rice.

                            Marinate the chicken with all the above mentioned ingredients, 
                            except oil and onions, overnight.

                               Heat oil in a handi and saute the onions till light brown.

                              Add the chicken pieces and fry for 2-3 minutes.

                              Add the marinade and cook for 2 more minutes.

                                Cover with a foil and simmer on a low flame for 15 minutes.

                               Keep aside, covered for 5-10 minutes.

                                Serve it hot with jeera rice, naan or tandoori roti.

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