Friday, July 17, 2015
Hyderabadi Dum Ka Chicken
This is one more delicacy of hyderabadi cusine which is must for any functions in hyderabad. Chicken is cooked in a slow flame for 45 minutes. The vessel is sealed with dough similar to dum biryani preparation so that steam doesn't escape and chicken is cooked slowly. Here is the recipe:-
Chicken 1 lb
Oil 4 tbsp
Chopped mint 1/4 cup
Chopper Coriander 1/4 cup
Fried onions 2
Green chilly paste (paste of 4 chillies)
Ginger garlic paste 2 tbsp
Curd 1/4 cup
Cinnamon stick 1 inch pc (2)
Shahi zeera 1 tbsp
Cumin powder 1 tsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Chilly powder 1 tbsp
Salt to taste
Chirongi and cashew paste (take 2 tbsp of chirongi and 10-12 cashews and make a fine paste)
Lemon juice 2 tbsp
Mix all the ingredients and add 1 cup of water. Keep in the fridge for 3-4 hours.
Take a heavy bottom vessel. Place the chicken marination in it.
Place the vessel on the flame. Seal the lid with dough such a way that the steam should not escape.
Let it be on high for 3 minutes and put it on a medium heat for half an hour.
Then place a pan under the vessel and cook for another 15 minutes.
Serve hot with rice of your choice or rotis.