Dum Ka Chicken

It is a traditional popular Hyderabad dish. It’s a rich, aromatic, great flavorful dish. It takes long time to cook… the process looks like dum biryani. Once you marinated chicken with all other ingredients, keep patience to cook this curry. It’s a slow process.

But honestly speaking the taste of this dish is tremendous. Please try to do at least once in your life time. After prepared this dish by this method, you can see the softness of chicken.

This goes very well with steamed rice/ roti/ chapatti/ fried rice/ biryani / idli/ dosa…

Ingredients

Chicken – ½ kg

Fried Onions – 2 cup

Ginger Garlic Paste – 2 tsp

Turmeric Powder – ½ tsp

Coriander Powder – 2 tsp

Cumin Powder – 1 tsp

Chilli Powder – 1and ½ tsp

Green Chilli Paste – 1 tsp

Curd/Yogurt – 1 cup

Cumin Seeds – 1 tsp

Butter – 2 tsp

Cinnamon Sticks – 3

Cardamom – 3

Cloves – 4

Cashew nuts – ¼ cup

Chironji – 1 tsp

Chopped Mint leaves – 1 bunch

Chopped Coriander Leaves – 1 bunch

Lime juice – 2 tsp

Garam Masala – 1//2 tsp

Salt to taste

Oil – 5 tsp

Method

Clean and wash the chicken pieces and cut into medium sized pieces.

In a blender take chironji, cashew nuts and 3 tsp of curd grind it as a coarse paste.

In a kadai, add chicken pieces, add the cashew paste, ginger garlic paste, fried onions, curd, green chilli paste, red chilli powder, garam masala, cumin powder, coriander powder, turmeric powder and salt. Then mix well.

Then add butter, chopped coriander leaves and mint leaves and lime juice. Finally add oil and mix this well and keep it for about 2 hours.

Then add 2 cups of water then take the lid and place the edges with dough on lid and seal it.

Cook this on a medium flame for about 20 min and reduce the flame and place the pan on the iron tawa and cook this on a slow flame for about 15 to 20 minutes.

Now switch off the flame, and leave it aside for another 5 to 10 minutes.

Serve with hot chapatti/roti or rice…