Dum ka Murgh – Slow cooked Chicken in Aromatic sauce
I discovered this fantastic hyderabadi chicken dish from my friend & tried it last sunday.believe me the end result was simply aromatic.
Dum Ka Murgh is a very rich dish with lot of spices, almonds and cream .
Here goes the favorite chicken dish that uses a technique called dum, a word derived from the Persian word ‘dum baksh‘ meaning ‘to give breath to’ or cooked in its own juices without the addition of any water.
Ingredients
2 cups sliced onions ( 4 medium onions )
½ cup vegetable oil
1 tbsp garlic paste
1 tbsp ginger
1½ tbsp green chilli paste
1 tbsp ground sesame seeds
2 tbsp Tomato puree
1½ tbsp ground cashews // 1/2 cup almond paste
1 tsp turmeric
2 tbsp special garam masala (see below for recipe)
2 ½ cups full-fat yoghurt
500 gm ( whole chicken skinned and cut on the bone into small pieces // boneless cut into 1 inch pieces // drumsticks )
1 tbsp lemon juice
1 cup chopped mint
Saffron strands, lightly crushed – 1/4 tsp (optional)
GarnishingCoriander leaves,Mint Leaves,Fried onions (barista) and Green chillies washed and fine chopped.
Special garam masala for dum ka murgh
cinnamon stick
2 teaspoons cardamom pods
1/2 teaspoons cloves
3 star anise,
2 teaspoons fennel seeds
2 teaspoons mace blade.
Method:
1. Grind above garam masala ingredients to a fine powder in mixie.
2. In a mixing bowl, add 1 teaspoon of the salt to onions and mix.
Heat oil in shallow frying pan. Add onions to oil & fry till they turn brown ( caramelise)and set aside.
3. To make marinade: In a clean mixing bowl, add garlic, ginger and
green chilli pastes. Then mix sesame seeds paste, tomato puree,cashews paste /almond paste, saffron,turmeric, garam masala (prepared in step 1), remaining salt and half mint leaves yoghurt & fried onion. Mix well.
4.Add the chicken to the marinade and mix marinade onto the chickent. Keep this bowl in refridgerator for about 2 hrs.
5.Add oil in a hollow vessel / kadhai (you can use the leftover oil from frying onions).
6.Place marinated chicken in above kadhai , making sure that chicken consumes half of the kadhai space [this helps the steam in the remaining half of the pan to cook the chicken].
7.Place frying pan /tava on medium heat. Let pan heat, then place the kadhai with the chicken on the frying pan. Cover saucepan with a lid.
8. Reduce heat and add ½ cup of water to lid . Cook chicken until all the water in lid has evaporated (about 50 mins for boned chicken * minutes for boneless). keep stirring in between to ensure that it doesnt get burnt.
9. Remove lid and sprinkle with lemon and mint. Garnish withCoriander leaves/Mint Leaves,Fried onions (barista) and Green chillies.
10.Serve with a rotis ,chapatis or basmati rice.
I discovered this fantastic hyderabadi chicken dish from my friend & tried it last sunday.believe me the end result was simply aromatic.
Dum Ka Murgh is a very rich dish with lot of spices, almonds and cream .
Here goes the favorite chicken dish that uses a technique called dum, a word derived from the Persian word ‘dum baksh‘ meaning ‘to give breath to’ or cooked in its own juices without the addition of any water.
Ingredients
2 cups sliced onions ( 4 medium onions )
½ cup vegetable oil
1 tbsp garlic paste
1 tbsp ginger
1½ tbsp green chilli paste
1 tbsp ground sesame seeds
2 tbsp Tomato puree
1½ tbsp ground cashews // 1/2 cup almond paste
1 tsp turmeric
2 tbsp special garam masala (see below for recipe)
2 ½ cups full-fat yoghurt
500 gm ( whole chicken skinned and cut on the bone into small pieces // boneless cut into 1 inch pieces // drumsticks )
1 tbsp lemon juice
1 cup chopped mint
Saffron strands, lightly crushed – 1/4 tsp (optional)
GarnishingCoriander leaves,Mint Leaves,Fried onions (barista) and Green chillies washed and fine chopped.
Special garam masala for dum ka murgh
cinnamon stick
2 teaspoons cardamom pods
1/2 teaspoons cloves
3 star anise,
2 teaspoons fennel seeds
2 teaspoons mace blade.
Method:
1. Grind above garam masala ingredients to a fine powder in mixie.
2. In a mixing bowl, add 1 teaspoon of the salt to onions and mix.
Heat oil in shallow frying pan. Add onions to oil & fry till they turn brown ( caramelise)and set aside.
3. To make marinade: In a clean mixing bowl, add garlic, ginger and
green chilli pastes. Then mix sesame seeds paste, tomato puree,cashews paste /almond paste, saffron,turmeric, garam masala (prepared in step 1), remaining salt and half mint leaves yoghurt & fried onion. Mix well.
4.Add the chicken to the marinade and mix marinade onto the chickent. Keep this bowl in refridgerator for about 2 hrs.
5.Add oil in a hollow vessel / kadhai (you can use the leftover oil from frying onions).
6.Place marinated chicken in above kadhai , making sure that chicken consumes half of the kadhai space [this helps the steam in the remaining half of the pan to cook the chicken].
8. Reduce heat and add ½ cup of water to lid . Cook chicken until all the water in lid has evaporated (about 50 mins for boned chicken * minutes for boneless). keep stirring in between to ensure that it doesnt get burnt.
9. Remove lid and sprinkle with lemon and mint. Garnish withCoriander leaves/Mint Leaves,Fried onions (barista) and Green chillies.
10.Serve with a rotis ,chapatis or basmati rice.
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