Sunday, 7 May 2017

HYDERABADI DUM MURG


Prep Time  : 15 mins
Cooking Time : 35 mins
Serve : 2

INGREDIENTS
Chicken  -  500 gms
Chopped onion  -  2
Ginger garlic paste  - 1 tbsp
Coriander seeds  -  2 tbsp
Cumin seeds  -  1 tsp
Crushed red chilly  -  4
Cloves  - 3
Black pepper  - 3 - 4
Cinnamon  -  1 inch stick
Black cardamom  - 1
Green cardamom  -  3 - 4
Soaked poppy seeds  -  1 tbsp
Cashew nuts  -  8 - 10
Almonds  -  8 - 10
Coconut powder  - 2 tbsp
Mint leaves  -  2 tbsp
Hung curd  - 1/2 cup
Salt  -  to taste
Clarified butter  -  1/2 cup
Turmeric powder  -  a pinch
Chopped coriander leaves  -  2 tbsp

METHOD
Wash and marinate chicken with hung curd,crushed red chilly,ginger paste and salt.
Keep aside for half an hour.
Dry roast the cloves.cumin seeds,coriander seeds,black pepper,black and green cardamom and blend to make a powder.
Heat clarified butter in a pan.
Add onion and pinch of salt and saute for 3 - 4 hours.
Add roasted spices and a pinch turmeric powder and mix well.
Grind the soaked poppy seeds,cashew nuts,almonds to make a past e and mix in the chicken.
Add mint leaves and coriander leaves and mix well.
Add half cup of water and cover the lid.
Cook in a low flame for 10 mins.
Garnish with coriander leaves.
.