CHICKEN / SIDE DISH

DUM KA CHICKEN

DUM2

Dum Ka Chicken in traditional method — A popular Hyderabadi dish known as Dum ka Murgh, is a very rich, aromatic and flavourful dish; chicken cooked in its own juices combined with lot of spices, cashew and cream in slow cooking method.

  INGRADIENTS

                      CHICKEN 1000 G,CHIRONJI 1 TB,CASHEW NUTS 1 TB,GINGER GARLIC PASTE 1 TS,FRIED ONIONS (MEDIUM SIZE) 2 N,YOGURT 1 CUP,GREEN CHILLY PASTE 1 TB
RED CHILLY POWDER 1 TB,CLOVES 5 N,CARDAMOM 4 N,CINNAMON STICKS 3 N
SHAHI JEERA ½ TS,CUMIN POWDER ½ TS,CORIANDER POWDER 1 TB,TURMERIC ¼ TS
SALT,MINT CHOPPED ½ B,CORIANDER CHOPPED ½ B,LIME JUICE 1 TB,OIL 2 TB

PROCESS

                              1.TAKE CHIRONJI AND CASHEW NUTS, PUT INTO THE BLENDER AND ADD WATER MAKE A PASTE.
2.TAKE A PAN(WITH LID) ADD CHICKEN, ADD THE PASTE OF CHIRONJI AND CASHEW NUTS, GINGER GARLIC PASTE, FRIED ONIONS, YOGURT, GREEN CHILLY PASTE, RED CHILLY POWDER, WHOLE GARAM MASALA, CUMIN POWDER, CORIANDER POWDER, TURMERIC, SALT, CHOPPED MINT, CHOPPED CORIANDER AND SQUEEZE THE LIME JUICE AND ADD OIL MIX THIS WELL REST IT FOR 2 HOUR,

                                            3.AFTER THAT TAKE OUT THE CHICKEN, ADD WATER(OPTIONAL IF REQUIRED AS GRAVY ), THEN TAKE THE LID AND PLACE THE EDGES WITH DOUGH ON THE LID AND SEAL IT, COOK THIS IN A MEDIUM TO FLAME FOR 15 MINUTES AND REDUCE THE FLAME AND PLACE BACK THE PAN ON THE IRON TAWA AND COOK THIS IN A SLOW FLAME FOR 25 MINUTES. THEN SWITCH OFF THE FLAME AND LEAVE IT ASIDE, SERVE THIS WITH ROTI, OR RICE.

                                                 ENJOYYYY….HAPPY COOKING….                                       

                                                                                                                    SAYAN MAJUMDER 

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