Clean, wash and drain all the water from the chicken. Then add all the ginger and garlic paste and a tsp of salt and marinate the chicken for 30 minutes. This is the first marination meanwhile let's peel, wash and thinly slice the onions to fry it until golden brown basically we have to make barista out of then. Once done spread it on a plate to get crispy. Now soak the saffron strands in warm water and keep it aside.

Now make a smooth paste of almonds, cashews, dessicated coconut in milk and keep it aside. Now take a deep heavy bottom vessel and transfer the marinated chicken to it. Then one by one add all the above-mentioned ingredients in the ingredients section to the vessel. Use the same oil in which we had fried the onions it will give a good taste and aroma to the chicken. Now mix it thoroughly all over. Coat each and every piece of the chicken.

Make sure the bones are also coated with the spice mix. Cover it with the aluminium foil all over keeping in mind that the air can not escape from any side because we have to cook it on dum that means it will cook in it's own water and the vapours which will arise. Then cover it with the lid and marinate it for 4-5 hours minimum and preferably over night. The more you marinate the better the taste will be and also it will taje less time to cook.

After marination cook it on a high flame for 3-4 minutes or until the chicken came on normal temperature then lower the flame and place a red hot griddle under the vessel of the marinated chicken. Cook it for 20-30 minutes like this then open it and stir it to make sure it is not sticking to the bottom. Then again cover it and cook until completely done and tender. It will take somewhere between 35-45 minutes to be completely done. Now to give a restaurant flavour and aroma heat up a charcoal.

When it will become red hot then keep it in a bowl and place it in the cooked chicken. Then drizzle 8-10 drops of oil on it and immediately cover it. Make sure the smoke didn't come out from anywhere. After 8-10 minutes when the smoke will settle open the lid take the bowl out and your lip smacking nezami dum murgh is ready to be served. Serve it hot with your choice of bread.

Make it once and enjoy this amazing dish with your lived ones.
Happy Cooking