DUM KA MURGH & AWARD

A famous delightful chicken preparation from Hydearabadi cuisine, a royal dish indeed, rich in lots of dry spices, fresh cream, saffron and almonds. A real mouthwatering chicken dish, if you try once, this lipsmacking taste will be with you forever. I didn't make it too hot, if you like more spicy, add more green chillies in it. The gravy of this chicken is absolutely yummilicious and fingerlicking good.

INGREDIENTS:
1 kg Chicken With Bones, cut in medium sized pieces
3 tbsps Ginger Paste
3 tbsps Garlic Paste
2 tbsps Green Chilli Paste
1 tsp Freshly pounded Black Pepper powder
25 nos Almonds
300 gm Onions
3 tbsps Oil
3 tbsps Clarified Butter (ghee)
200 gm Sour Curd (plain yogurt)
2 Bay Leaves
1&1/2 tsps Cumin powder
1&1/2 tbsps Coriander powder
2 Strands of Mace
3 nos Green Cardamoms
3 nos Black Cardamoms
1/2" Cinnamon
1/2 Cup Fresh Cream
Few Strands of Saffron
Salt to taste

METHOD:

Clean and wash the chicken nicely. Drain water completely. Marinate chicken with sour curd/yogurt, ginger-garlic paste, green chilli paste and salt.

Mix thoroughly. Keep marination in refrigerator for overnight (or atleast 2 hours).

Soak almond in warm water for 30 minutes.

Remove peels of almonds.

Ground almonds with little water to make a coarse paste. Keep it aside.

Dry roast black cardamoms, green cardamoms, mace and cinnamons. Pound altogether. Set it aside.

Cut onions in slices. Deep fry it till it turns brown. Drain oil, remove onions from pan by using a slotted spoon.

Now grind fried onions and keep it aside.

Heat oil and clarified butter in a wok. Add bay leaves in it. Saute for few seconds. Now add marinated chicken directly in it.

Saute chicken nicely. Water comes out and it starts to boil after few minutes. Cover and cook 10 minutes on medium heat. Add cumin powder, coriander powder, black pepper powder, onion paste in it. Fold well.

Add pounded almond and 3/4 cup warm water in it. Mix nicely.

Cover and cook 15-20 minutes on low heat like the dum process. Open lid now, add few strands of saffron, pounded dry spices and fresh cream. Fold well. Remove from heat now. May garnish with few chopped almonds on the top.

Serve immediately. Relish it with any Indian flat bread or any rice dish, its really scrumptious!!!

Now it is Award Time!!!

Hi Friends,

I am really very happy to recieve this lovely award within the same week from four of my co-blogger friends. Tons of thanks to Meena Selvakumaran from 'Encourage Spice', Rita Bose from 'Letz Get Cookin’, Rani from 'rani’s gourmet' and Nithya Naveen from Nithya’s Nalabagam. They all have very lovely spaces with delicious recipes. Friends please do visit their spaces for searching yummy dishes.

once again......

I want to share this award with all of my co-blogger friends, readers and visitors. So friends, Cheers!
Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights