Dum Chicken Masala is a very rich, aromatic and flavourful dish, chicken cooked in its own juices combined with lot of spices, almonds and cream in slow cooking method.
serve this with roti, Chapati or rice
Ingredients
- Chicken, curry cut with bones -1 kg
- Thick Curd/Yoghurt- 200 gms
- Onions, sliced fine – 3 medium onion
- Ginger garlic paste – 4 tsp
- Coriander leaves, finely chopped
- 1 cup To be roasted & ground to a paste: Cashew nuts – 10 – Almonds -10 – Fresh Coconut pieces – 2 tbsp
- Turmeric powder- 3/4 tsp
- Red Chilli Powder- 3 tsp
- Coriander Powder-2 tsp
- Garam Masala Powder- 2 tsp
- Black pepper powder- 1/2 tsp
- Saffron – few strands soaked in 2 tbsp of warm milk
- Juice of lemon -1 tbsp
- Oil – 4 tbsp
- Salt- 2 tsp or to taste
- Green Chillies, slit- 2
Preparation
- Fry the sliced onions in oil till golden brown. Remove, cool & crush lightly with your hands.
- Dry-roast the cashew nuts, almonds & coconut pieces in a pan. Once cooled, grind to a paste in a mixie/ blender, coarse grind it first and then add 3 tbsp water to blend it into a smooth paste.
- Soak saffron strands in 2 tbsp of warm milk for 30 mins.
Marination :
- Marinate the chicken with all ingredients other than oil and slit green chillies – Mix well & set aside in room temperature for 90 mins.
Process
- Heat oil in a heavy bottomed pan and add the slit green chillies. Give a stir and add the marinated chicken in the pan.
- Arrange it in a single layer with a spatula and cook on high heat for 2 mins.
- Now cover with a lid and reduce the heat to low. Cook covered on low heat for 30 mins opening the lid and stirring every 10 mins till chicken is tender and oil separates.
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