HYDERABADI DUM KA MURGH

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

INGREDIENTS
Chicken  -  1 kg
Chopped onion  -  3
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 cup
Salt  -  to taste
Clarified butter  -  1/2 cup
Turmeric powder  -  a pinch
Chopped coriander leaves  -  2 tbsp
Lemon juice - 1 tbsp

METHOD
Soak poppy seeds.cashew nuts and almonds in half cup of water
Wash and marinate chicken with hung curd,crushed red chilly,ginger paste, salt.and lemon juice
Keep aside for an hour.
Dry roast the cloves.cumin seeds,coriander seeds,black pepper,black and green cardamom grated coconut and blend to make a powder.
Heat clarified butter in a pan.
Add onion and pinch of salt fry and strain it.
Heat again clarified butter in a pan add marinated chicken and fry it
Grind the soaked poppy seeds,cashew nuts,almonds to make a past e and mix in the chicken. and also mix  the dry roasted powder.
Add fried onion and mix well.
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.
.