Hyderabadi Lal murgh (Dum chicken)

Name: Hyderabadi Lal murgh (Dum chicken)
Yield: 6 servings
Cuisine: Indian
Ingredients: 700 gm - 800 gm chicken; 250 gm curd; 200 gm tomato paste (a simple paste of 5-6 medium size tomatoes); 250 gm onion paste (5-6 medium size onion); 10-12 curry leaves; 2 cup oil; 2 tsp cumin powder; 1 & 1/2 tbsp coriander powder; 2 tbsp ginger garlic paste; 2 tsp red chilli powder; 1 tsp turmeric powder; 1 cinnamon stick (optional); 1 tbsp garam masala; 2 tsp cumin seeds; 2-4 cloves; as needed Coriander leaves; .To taste Salt; 1 -1/2 cup Water (optional); as needed Red food colour (optional)

Supriya Bhowmick @cook_11832225

Cgc Landran

#Chicken
Very delicious chicken recipie for parties and festivals .

Supriya Bhowmick @cook_11832225

Cgc Landran

#Chicken
Very delicious chicken recipie for parties and festivals .

Saved

Ingredients

6 servings

700 gm - 800 gm chicken
250 gmcurd
200 gmtomato paste (a simple paste of 5-6 medium size tomatoes)
250 gmonion paste (5-6 medium size onion)
10-12curry leaves
2 cupoil
2 tspcumin powder
1 & 1/2 tbsp coriander powder
2 tbspginger garlic paste
2 tspred chilli powder
1 tspturmeric powder
1cinnamon stick (optional)
1 tbspgaram masala
2 tspcumin seeds
2-4cloves
as neededCoriander leaves
.To tasteSalt
1 -1/2 cupWater (optional)
as neededRed food colour (optional)

Saved

Steps

1

Marinate the chicken with curd and all dry spices (coriander powder, garam masala ect). Leave for 30-40 minutes.
2

Heat the oil in pan and add cumin seeds and cloves and cinnamon stick. Stir for 30 second till their aroma starts coming.
3

Add onion paste and 2 tsp salt and fry till the onion changes it's colour into light brown. Then add ginger-garlic paste and fry for 5 minutes.
4

Add tomato paste and fry till for 7-8 minutes.
5

Add the chicken and mix it well with the masala. Cover it and cook on medium flame for 10 minutes. Stir in between so that the masala do not get burn or stick to the bottom of the pan.
6

After 10 minutes. Add curry leaves.Mix it well.Cook the chicken on low flame for 20 minutes by covering it.
7

Check the chicken whether it has get cooked properly or not with a spoon. For more gravy add 1 cup hot water and cook for 5 minutes in low flame.
8

Check the salt and the gravy consistency. If you prefer less gravy then cook for 2-3 min in medium flame.
9

Your delicious Hyderabadi Lal murgh is ready to serve.
10

Garnish it with coriander. You can serve it with rice or veg pulao or naan or roti