Dum ka Murgh ( Hyderabadi Special)

                        

   

Ingredients:

1/2 kg  Bone /Boneless/Dumstick  Chicken

3  Onions  (finely chopped)

1/2  cup Plain Yogurt,beaten

1/2  cup  Ground Almonds

1   tbsp Ginger Paste

1   tbsp Garlic Paste

1   tbsp Garam Masala

4   tbsp  Lemon

1/2 tbsp  Red chili powder

1/2 tbsp Turmeric Powder

2  tbsp  Tomato puree

1/3 cup  Oil 

1 inch Cinnamon stick

2  Cloves 

2 Green Cardamom

 4 Black Peppercorns

 2 big pinch Saffron threads

Salt to taste

For Garnishing

Coriander leaves,Mint Leaves and Green chillies washed and fine chopped.

Method:

In a large saucepan at medium heat, add 5 tablespoons oil.

Add onions and fry to golden brown,take out some onions(these are used for garnishing).

 Then in a mixing bowl, add yogurt beaten, crush fried onions,ginger-garlic paste,salt,red chilli powder,green chilli, almond paste, garam masala, saffron,lemon juice, tomato puree and coriander and mint then mix it all well, leaves the chicken.

Cover the bowl with a plastic wrap and let the chicken marinate for about 8-10 hours in the refrigerator.

In a large saucepan at medium heat,add 5 tablespoons oil

Add cinnamon stick, cardamom,black peppercorns Cloves and green chilli,Let it splutter and fry. In a minute.

Then one by one add the chicken  fry to golden brown.

Saute for a few seconds and add the chicken mixture into it.

Add water leave it for low heat till the thin layer of oil appears on the bottom surface.

Now add salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat

and  cover the pan leave till done.

Garnished with fresh coriander leaves and mint leaves.

Remove pan from heat and Dum Ka Murgh into a serving dish with Naans,Plain rice,Bagara-khana , Paranthas.....