DUM CHICKEN MASALA | DUM CHICKEN HYDERABADI | DUM KA MURGH | DUM CHICKEN CURRY

Dum Chicken Masala | Dum Chicken Hyderabadi | Dum Ka Murgh | Dum Chicken Curry | Dum ka Chicken | Chicken Curry Recipe

Ingredients:

– Chicken with bones -750 gms
– Thick curd- 150 gms
– Onions, sliced fine – 3 medium
– Ginger-Garlic paste – 1 tbsp
– Coriander leaves, finely chopped- 1 cup (1 bunch)
– Turmeric powder- 1/2 tsp
– Red Chilli Powder- 2 tsp
– Garam Masala Powder- 2 tsp
– Black pepper powder- 1/2 tsp
– Saffron – few strands soaked in 2 tbsp of warm milk
– Juice of lemon -1 tbsp
– Oil – 4 tbsp
– Salt- 1/2 tbsp or to taste

To be roasted & ground to a paste:
– Cashew Nuts – 8 nos.
– Almonds -8 nos.
– Coconut pieces – 2 tbsp

Preparation:

Fry the sliced onions in oil till light brown in colour. Remove, cool & crush with your hands.
Dry-roast the cashew nuts, almonds & coconut pieces in a pan for 2 mins. Once cooled, grind to a paste in a mixie/ blender.

Marination :

Marinate the chicken with all ingredients other than oil.
Mix well & set aside for 2 hrs.

Process :

– Take a heavy bottom pan and pour 1 tbsp of oil.
– Now arrange the marinated chicken evenly so that the chicken pieces are in one layer.
– Pour 3 tbsp of oil on top of the chicken pieces uniformly.
– Place the pan on heat / flame on medium heat & after 2 mins, lower the heat to minimum & cover the lid.
– After 10 mins lift the lid & mix it well .
– Put the cover back and cook on dum for around 30 mins.
– You can check the chicken , mixing few times in between to make sure that there’s enough water to cook the chicken.
– Serve hot with roti or khushka.

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Chicken Curry | Chicken Masala | Easy Chicken Dum Chicken Curry | Chicken Recipe | Dum Ka Murgh

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