Hyderabadi Dum Ka Murgh
At The Corner of Happy And Harried
At The Corner of Happy And Harried
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  • A rich and hearty slow
  • 2 hours Cook time
  • 1 hour Total time
  • 3 hours A rich and hearty slow
  • 6 You will need
  • ½ cup Red chili powder - 1 tbsp Coriander powder - 2 tbsp Turmeric powder - 1 tsp Garam masala powder - 2 tsp Salt - 2 tsp Lemon juice - 1 tbsp For curry, Onions - 3, large, divided Ginger - a 2" knob Garlic - 8-10 cloves, large Green chilies - 1-2 (as per heat) Oil - ½ cup, divided Bay leaves - 2 Cinnamon - 1" stick Green cardamom - 3 Cloves - 3 Mace - a small piece Tomato paste - 2 tbsp (see Notes) Cashew nuts - 15, powdered (see Notes) Water - 1 cup Salt - to taste Cilantro leaves - 2 tbsp, chopped Lemon juice - 1 tbsp How to: Mix together ingredients for marinade and coat the chicken pieces liberally. Cover and refrigerate for at least 2 hours or overnight, if you have time. Make a paste with 2 large onions or chop them very finely. Set aside. Similarly, make a fine paste with ginger, garlic and green chilies. Set aside. Thinly slice the remaining onion and fry it in 3-4 tbsp oil till golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Set aside. Heat rest of the oil in a large thick-bottomed pan. Add whole spices like bay leaves, cinnamon, cardamom, cloves and mace. Allow to crackle and become fragrant. Now add the onion paste and sauté on medium heat till thick and light golden, 15-20 minutes Then add ginger-garlic-chili paste and sauté for a couple of minutes till the raw smell is gone. Then add the fried onion slices (reserving 2 tbsp for later) and tomato paste. Mix well, stir and cook till you see the oil starting to separate at the sides. Now add the marinated chicken and any leftover marinade juices. Toss with the masala and cook on medium-high for a few minutes to seal the meat juices. Add the powdered nuts and stir well to combine. Add a cup of water and check seasoning. Cover and cook on low till chicken is tender, around 30 minutes Open lid and reduce gravy further if desired. Ideally, the curry should be very thick. Sprinkle the reserved fried onions, chopped cilantro and lemon juice on top. Remove from heat and keep covered till serving. Notes: 1. If using a whole chicken, disjoint and cut it into large pieces. Or use chicken drumsticks and thighs. Bone-in, skinless pieces are preferred.2. You can make this recipe with onions ground to a paste or chopped finely. Doing so will make sure that you have a thick and smooth gravy.3. I have used tomato paste here to cut the cooking time slightly. Instead, you can use a pureed tomato and cook it till it is reduced and very thick and the oil starts to separate.4. I use a small spice grinder to powder the cashew nuts. You can also blanch them in hot water and grind to a smooth paste. 3.5.3226



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