Name: Dum Ka Murg recipe by Aameena Ahmed at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Chicken 750 gms; Fried onions 1 cup; Salt to taste; Red chili powder 1 tsp (Kashmiri); Green chili paste 2 tsp; Almond and Cashew nut paste cup; Curd 2 tbsp.; Turmerictsp; Mint 12 -15 leaves chopped; Coriander 1 small bunch chopped; Cloves 5; Green cardamom 5; Cinnamon 4 to 5 small pieces; kabab chini 6; Shahi zeeratsp; Water 1 cup; Oil 1/4th cup

ABOUT Dum Ka Murg RECIPE

Authentic Chicken recipes from the kitchen of Hyderabad....truly a flavoursome recipe...

Ingredients Serving: 4

Chicken 750 gms
Fried onions 1 cup
Salt to taste
Red chili powder 1 tsp (Kashmiri)
Green chili paste 2 tsp
Almond and Cashew nut paste cup
Curd 2 tbsp.
Turmerictsp
Mint 12 -15 leaves chopped
Coriander 1 small bunch chopped
Cloves 5
Green cardamom 5
Cinnamon 4 to 5 small pieces
kabab chini 6
Shahi zeeratsp
Water 1 cup
Oil 1/4th cup

Instructions

Mix all the ingredients listed except water and marinate chicken for 2 hours.
Now take the marinated chicken mixture in cooking lagan (skillet), add water and then seal the dish with aluminum foil and then cover with a tight lid to make sure the vapor doesn’t go out at all.
Alternatively you can seal this with dough.
Cook on a high flame for 5 minutes and then transfer the dish on to an iron tawa and then again cook on low flame for 25 minutes.
After this burn two small pieces of coal, take them in small steel bowl covered with aluminum foil, sprinkle few drops of oil or ghee and then put it in the chicken dish and close the lid for 5 minutes.
This imparts smoky aroma to the chicken. Remove the coal bowl and serve hot with roti’s.

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