Hyderabadi Dum Ka Chicken (Restaurant Style)

Name: Hyderabadi Dum Ka Chicken (Restaurant Style)
Cuisine: Indian
Ingredients: 900 gms Zorabian Breast Boneless Chicken; 12 Almonds; 12 Cashewnuts; 2 tbsp Fresh Coconut; 1/3 cup Water (For blending); 2 tbsp Ginger Garlic Paste; 200 gms Curd (Whisked); 100 gms Khoya; 4 Green Chillies (Slited into two halves); 3-4 tbsp Coriander Leaves (Chopped); Pinch Saffron; 1 Juice of Lemon; 1/4 cup Cooking Oil; 3-4 tsp Kashmiri Red Chilli Powder; 2 tbsp Coriander Powder; 1/2 tsp Turmeric Powder; 1 tsp Black Pepper Powder; 1 tbsp Garam Masala Powder; 1/2 tsp Kasuri Methi; 1 tbsp or As required Salt; 3 Large Sized Onions-Sliced-To make Crispy Fried Onion Birista

Rosalyn John @rosalyn_kitchen227

#GA4
#week13
#hyderabadi
#rosalyn_kitchen

Super Delicious, Rich and Flavorful Hyderabadi Dum Ka Chicken Recipe - Restaurant Style. It takes time to make it but the final result ie taste is just too amazing. The chicken is marinated and then slow cooked for 45 minutes. Minimum 2 hours of marination is a must. I marinated it overnight. All the flavors seeped into the chicken pieces and was cooked tenderly. I have used boneless chicken. You can use chicken with bones which will enhance the taste of the dish. You should definitely try out this recipe. It's very easy to make this mind blowing dish. Not much labour is put into its making. Just marinate the chicken with all the ingredients mentioned and then it will cook on its own. You need to just add water according to required consistency.

#GA4
#week13
#hyderabadi
#rosalyn_kitchen

Rosalyn John @rosalyn_kitchen227

#GA4
#week13
#hyderabadi
#rosalyn_kitchen

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Ingredients

900 gmsZorabian Breast Boneless Chicken
12Almonds
12Cashewnuts
2 tbspFresh Coconut
1/3 cupWater (For blending)
2 tbspGinger Garlic Paste
200 gmsCurd (Whisked)
100 gmsKhoya
4Green Chillies (Slited into two halves)
3-4 tbspCoriander Leaves (Chopped)
PinchSaffron
1Juice of Lemon
1/4 cupCooking Oil
3-4 tspKashmiri Red Chilli Powder
2 tbspCoriander Powder
1/2 tspTurmeric Powder
1 tspBlack Pepper Powder
1 tbspGaram Masala Powder
1/2 tspKasuri Methi
1 tbspor As required Salt
3Large Sized Onions-Sliced-To make Crispy Fried Onion Birista

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Steps

1

Firstly, soak almonds and cashewnuts in hot water for 15 minutes. Squeeze each almond to remove its skin. Add the blanched almonds to a blender alongwith cashewnuts and coconut.
2

Blend to a smooth paste using very little water at a time, used 1/3 cup of water. Set aside.
3

To make Crispy Fried Onion Birista, cut the onions into slices. Heat oil in a pan and fry the onions in hot oil on medium flame till golden brown.
4

Remove on paper towel to drain off the excess oil and set aside.
5

Marination of Chicken: Take a large heavy bottomed Saucepan. Add the washed and drained chicken pieces. Add ginger garlic paste and mix it. Add the whisked curd and mix it well.
6

Next add khoya, green chillies and mix it. Add coriander leaves and mix well.
7

Add saffron and mix. Add lemon juice.
8

Add oil and mix well.
9

Now add the masala powders ie. Kashmiri Red Chilli Powder, coriander powder, turmeric powder, black pepper powder, garam masala powder, kasuri methi and salt and mix it well.
10

Next add the blended almond-cashewnut-coconut paste and mix well.
11

Add the fried onions and mix well. Cover and keep it refrigerated overnight.
12

Next morning, remove from refrigerator and allow it to stand for 15 minutes. Add little water ie. 1/4 cup to the marinated chicken and mix it well.
13

Cover and keep on low flame for about 15 minutes.
14

Make an iron tawa very hot and transfer the pan on to the iron tawa and cook covered on low flame for another 15 minutes. Add little chilli powder and salt, if required.
15

Add water according to required consistency. Cook covered for another 15 minutes till the chicken pieces are cooked and gravy thickened. Off the flame and let the pan remain on the iron tawa which will keep it warm till serving time.
16

Delicious and Flavorful Restaurant Style Hyderabadi Dum Ka Chicken is ready.
17

Serve it with hot steamed rice and roti.