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

Name: DUM CHICKEN MASALA | DUM CHICKEN HYDERABADI | DUM KA MURGH | DUM CHICKEN CURRY
Total time: 90 min
Ingredients: 750 g Chicken; 150 g Yoghurt; 3 Onion, sliced; 1 tbsp Garlic, paste; Cilantro, finely chopped; ½ tsp Turmeric, powder; 2 tsp Chili powder; 2 tsp Garam masala, powder; ½ tsp Black pepper, powder; Saffron; 1 tbsp Lemon; 4 tbsp Oil; to taste Salt; To be roasted & ground to a paste; 8 nos Cashew; 8 nos Almond; 2 tbsp Coconut

By Spice Eats · 90 min

Ingredients

Chicken750 g
Yoghurt150 g
Onion · sliced3
Garlic · paste1 tbsp
Cilantro · finely chopped
Turmeric · powder½ tsp
Chili powder2 tsp
Garam masala · powder2 tsp
Black pepper · powder½ tsp
Saffron
Lemon1 tbsp
Oil4 tbsp
Saltto taste
To be roasted & ground to a paste
Cashew8 nos
Almond8 nos
Coconut2 tbsp

Instructions

Fry the sliced onions in oil until light brown. Remove, cool and crush them with your hands.
Dry-roast the cashews, almonds and coconut pieces in a pan for 2 minutes. Once cooled, grind them to a paste in a blender.
Marinate the chicken with all the ingredients except the oil, mix well and set aside for 2 hours.
Pour 1 tablespoon of oil into a heavy-bottomed pan. Spread the marinated chicken in one even layer and pour 3 tablespoons of oil evenly over it.
Heat on medium for 2 minutes, then lower to the lowest heat and cover with the lid.
After 10 minutes, lift the lid and mix well, then cover again and cook on dum for about 30 minutes, stirring a few times and adding water if needed so the chicken cooks.
Serve hot with roti or khushka.

Summarized from Spice Eats's video. Watch it for the details.

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