Chicken pieces cooked in a creamy cashewnut yogurt based gravy along with whole indian spices.Hyderabadi Dum ka murgh Preparation time : 20 mins Cooking time : 45 mins Serving : 4 pax Ingredients Quantity Ginger garlic paste 1 tbsp + 1 tbsp Black pepper crushed 1 tsp Salt to taste + to taste Chicken with bone 800 gm Lemon 1 nos Water for blanching + as required +as required Almonds 10 -15 nos Cashew nuts 10-15 nos Brown onion ½ cup + for garnish Curd 3 tbsp + 2 tbsp Ghee 3-4 tbsp + for garnish Shahi jeera 1 tsp Bay leaf 2 nos Green chilli chopped 3-4 nos Black pepper corn 1 tsp Cardamom powder ½ tsp Garam masala 1 tsp + for sprinkling Saffron few strands Fresh cream ½ cup Dough for sealing Coriander sprig for garnish Method : 1. In a bowl , add ginger garlic paste , black pepper crushed , salt , chicken , lemon juice and mix it well , allow it to rest for 30 mins . 2. Now heat a kadhai , add water bring to boil , add almonds , cashews and blanch it for 5-6 mins on a low flame . 3. Meanwhile , in a blender take brown onion , curd and make a fine paste of it , transfer it in a bowl , keep it aside . 4. Simultaneously , take cold water in a bowl , remove the blanched dry fruits into it , deskin the almonds . 5. Now add the blanched nuts into the blender , add curd and make a fine paste , transfer it in the brown onion paste bowl . 6. Now add the onion nuts paste into the marinated chicken , mix it well , keep it aside . 7. Heat a kadhai , add ghee , shahi jeera , bay leaf allow it to splutter . 8. Now add ginger garlic paste , sauté it well on a low flame . 9. Now add green chilli , sauté it well for 2 mins . 10. Now add marinated chicken sauté it well on a high flame for about 2-3 mins . 11. Now add salt to adjust , add water into the used blender tilt it well , add into the kadhai . 12. Now add water , black peppercorn , cardamom powder , garam masala , saffron strands , fresh cream and mix it well . 13. Meanwhile take a dough , roll it and make a thin tube , cover the edges of the kadhai . 14. Now cover it with a lid , close the top hole as well , allow it to cook on a low flame for about 20-25 mins . 15. Now remove the lid , give a nice stir , allow the curry to get thick, cook it for 3-4 mins on a high flame . 16. Transfer it in a serving bowl , sprinkle brown onion ,garam masala from top , add dollop of ghee , garnish with coriander sprig . 17. Serve hot . Follow me on YouTube for the variety of dishes: https://www.youtube.com/user/chefharpalsingh Follow me on Facebook: https://www.facebook.com/chefharpalsokhi/?ref=bookmarks Follow me on Twitter: https://twitter.com/harpalsokhi Follow me on Instagram: https://www.instagram.com/chefharpalsokhi/?hl=en Follow me on Linkedin: https://in.linkedin.com/in/harpalssokhi Follow me on Pinterest: https://www.pinterest.co.uk/harpal7793/
