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 out the step by step pictorial recipe 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 mentioned ingredients.
Marinate for 5-6 hours or overnight.
Transfer to a kadai / heavy bottomed pan.
Cover with a foil & place a lid over it.
Cook on high for 2-3 minutes. Then place it on a tawa & 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.
No comments:
Post a Comment