Hyderabadi Dum Ka Murgh

Name: Hyderabadi Dum Ka Murgh
Cuisine: Indian
Ingredients: 750 gms chicken on bones; to taste salt; 1/4 tsp. turmeric powder; 1 tbsp. coriander powder; 1 tsp. cumin powder; 1 tsp. garam masala powder; 1 tbsp. red chilli 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; 1tbsp heaped ginger-garlic paste; 2-3 green chilies chopped; 1 tbsp lime juice; 2 tbsp oil; 1 tbsp ghee

Bethica Das @kitchen_flavours

Sharjah (UAE)

#chickenrecipes - 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.

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.

Bethica Das @kitchen_flavours

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Ingredients

750 gms chicken on bones
to tastesalt
1/4 tsp.turmeric powder
1 tbsp.coriander powder
1 tsp.cumin powder
1 tsp.garam masala powder
1 tbsp.red chilli powder
1" cinnamon stick
3-4green cardamons
5-6cloves
2bay leaves
10peppercorns
1/2 cupyoghurt
1/2 cuppaste of nuts (Cashews, Pistachios, walnuts & raisins)
1/2 cupcoriander leaves, chopped
1/2 cupmint leaves, chopped
3/4 cupfried onions
1tbspheaped ginger-garlic paste
2-3green chilies chopped
1 tbsplime juice
2 tbspoil
1 tbspghee

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Steps

1

In a bowl add all the ingredients and mix well. Cover and marinate for a minimum of 5-6 hours, preferably overnight.
2

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.
3

Now place the pan / karahi on a tawa and continue to simmer on a low flame for 30-35 minutes.
4

The cooked chicken with all the aromat flavours trapped in.
5

Serve with plain steamed rice, plain Biryani, naan or tandoori roti.