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It's a small attempt to post the recipes learnt and tested in my kitchen.
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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:-

Ingredients:-

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)
Cardamom 2
Cloves 4
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.

Method:-

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.

1 comment:

  1. Thanks looks delicious, a lip smacking gravy.

    ReplyDelete

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