DUM CHICKEN

Delicious chicken flavour with rich spice and cooked on its own steam Preparation Time : 2 hours Cooking Time : 30-35 minutes Servings : 4

Ingredients

Chicken, cut into 8 pieces 800 grams Almonds, soaked and ground 15-20 Ghee 4 tablespoon to fry Onion , sliced 2 medium Yogurt 1 1/2 cups Ginger paste 1 tablespoon Garlic paste 1 tablespoon Green chilli paste 1 tablespoon Salt to taste Bay leaves 2 Coriander powder 1 tablespoon Cumin powder 1 teaspoon Mace powder 1/4 teaspoon Green cardamom powder 1/4 teaspoon Black cardamom powder 1/2 teaspoon Cinnamon powder 1/4 teaspoon Fresh cream 1/2 cup

Method

Marinate the chicken pieces in yogurt, ginger paste, garlic paste, green chilli paste and salt for two hours, preferably in a refrigeratorHeat sufficient ghee in a kadai and deep-fry sliced onions till golden brown. Drain on absorbent paper. Cool and grind to a fine paste. Heat four tablespoons of ghee in a narrow mouthed pan (degchi). Add bay leaves. Add the marinated chicken and cook till the gravy starts boiling. Add coriander powder, cumin powder, browned onion paste and almond paste dissolved in half a cup of water. Stir. Cover the degchi with a tight fitting lid or cover with aluminum foil so that the steam does not escape. Simmer for fifteen minutes. Alternatively you can cover the degchi and seal using (atta) dough. Cook over low heat till flavours are given out. Uncover the degchi and sprinkle the mace powder, green cardamom powder, black cardamom powder and cinnamon powder. Stir in fresh cream. Serve hot. Recipe Tip If the degchi is sealed with atta dough, it is said, as soon as the dish is ready, the degchi will give out an aroma and call the person cooking the dish to give the finishing touches