Dum Murgh | Sanjeev Kapoor Khazana

Chicken pieces cooked in creamy cashewnut gravy along with indian spices.

DUM MURGH

Ingredients

800 grams chicken, cut into 1 inch pieces on the bone
1½ cups yogurt
1 tablespoon ginger-garlic-green chilli paste
Salt to taste
2-3 tablespoons ghee
1 cup onion paste
1 teaspoon coriander powder
¼ teas poon mace (javitri) powder
1 teaspoon cumin (jeera) powder
½ teaspoon black cardamom powder
¼ teaspoon cinnamon powder
¼ cup cashewnut paste
¼ teaspoon green cardamom powder
½ cup fresh cream
Fresh coriander sprigs for garnishing

Method

1. Mix together yogurt, ginger-garlic-green chilli paste and salt in a bowl. Add chicken pieces, mix and refrigerate to marinate for 1-2 hours.
2. Heat ghee in a non-stick pan. Add onion paste and sauté till well browned.
3. Add coriander powder, mace powder, cumin powder, black cardamom powder, cinnamon powder and salt, mix and sauté till the ghee separates.
4. Add chicken and mix. Add some water, cover and cook for 2 minutes. Add cashewnut paste, mix well, cover and cook on low heat till the chicken is fully done.
5. Add cardamom powder and cream, mix well and cook for a minute.
6. Garnish with coriander sprigs and serve hot.

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Cuisine - mughlai

Course - starter

Dish - starter