Name: Dum Ka Laal Murgh (Party Style Hyderabadi Red Chicken)... recipe by Zeenath Fathima at BetterButter
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Yield: 6
Ingredients: Chicken bone in 1 1/2 kg; FOR MARINATION..... we need; Ginger garlic paste 3 tbsp; Salt to taste; Kashmiri Red Chilli powder 2 tbsp; Turmeric 1/2 tsp; Roasted cumin powder 1 tsp; Roasted coriander powder 1 tsp; garam masala powder 1 tbsp; Charoli seeds 1/4 th cup; Almonds 10; Cashews 15; green chillies 4 to 5; WHOLE MASALAS......like; Cloves 3 to 4; Cinnamon sticks 4; Cardamom pods 5; Caraway seeds 1 tsp; FOR COOKING THE THICK GRAVY...; Onions thinly sliced and fried 3; Tomato puree 4 tbsp; Yoghurt 200 gm; Ghee 3 tbsp + oil 3 tbsp; Red food colour 2 to 3 pinches; Coriander and mint leaves finely chopped 1/2 cup; Finely chopped spring onions (optional) for garnishing

ABOUT Dum Ka Laal Murgh (Party Style Hyderabadi Red Chicken)... RECIPE

Dum ka laal murgh is a Hyderabadi dish prepared mostly during functions or parties. Juicy succulent chicken cooked in yoghurt and spices with almonds, charoli and cashews. It is a simple and an easy recipe that can be made in the comforts of your home. A rich aromatic dish loved by one and all and hence can be made on weekend parties.

Ingredients Serving: 6

Chicken bone in 1 1/2 kg
FOR MARINATION..... we need
Ginger garlic paste 3 tbsp
Salt to taste
Kashmiri Red Chilli powder 2 tbsp
Turmeric 1/2 tsp
Roasted cumin powder 1 tsp
Roasted coriander powder 1 tsp
garam masala powder 1 tbsp
Charoli seeds 1/4 th cup
Almonds 10
Cashews 15
green chillies 4 to 5
WHOLE MASALAS......like
Cloves 3 to 4
Cinnamon sticks 4
Cardamom pods 5
Caraway seeds 1 tsp
FOR COOKING THE THICK GRAVY...
Onions thinly sliced and fried 3
Tomato puree 4 tbsp
Yoghurt 200 gm
Ghee 3 tbsp + oil 3 tbsp
Red food colour 2 to 3 pinches
Coriander and mint leaves finely chopped 1/2 cup
Finely chopped spring onions (optional) for garnishing

Instructions

Make a fine paste of green chillies, charoli seeds, cashews and almonds.
Marinate the chicken pieces with all the ingredients except the whole spices and set aside for 2 hours.
In a pan, heat oil and ghee both.
Add the whole spices.
Fry for a minute.
Now add the fried and crushed onions.
Next add the yoghurt and the tomato paste
Saute all on medium flame until a minute.
Add the marinated chicken now.
Cover and allow it to simmer on medium flame first for 15 minutes and then on low until done for about 20 minutes.
Water should not be added at all.
Chicken should cook in it's own juices and the yoghurt that is added.
Lastly add in the red food colour and mix well. Cook a bit more for a minute before switching off the flame.
Serve it hot with rumali roti..

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