Up until I lived in Chennai, I was too hypnotized by Chennai’s own “Dabhara Biryani” and “Thalappakattie” I never really bothered trying any other cuisine. Biryani was the only “to go” food for me in Chennai. But after marriage I moved to Bangalore with my husband and I badly missed Chennai style biryani. Then one day we dined in an authentic Hyderabadi restaurant near our home. And that was when I was introduced to The Royal Hyderabadi Cuisine….and it was love at first sight. My first taste of authentic Hyderabadi biryani, hyderabadi chicken curry, chicken kali mirch…oops, drooling on my keyboard, sorry!!! So, coming back to the recipe that am supposed to talk about, am giving you a recipe of my version of Hyderabadi DUM KA MURGH…!
Its a very beautiful dish; the creaminess from the yogurt, all those spices releasing their wonderful aroma and a slight sweetness from the fried onions which are widely used in Mughlai cuisine. Best served with Naan or any of your favourite roti.
You Will Need:
2 Cinnamon Sticks
3 Green Cardamom
2 Green Chillies, Finely Chopped
2 Large Onions, Finely Sliced
Oil to Deep Fry
Red Food Colour (Optional, I never use it)
A kilo of Skinned Chicken, Cubed.
A Cup of Plain Yogurt
1/2 Cup of Ground Almond Paste
A tbsp of Ginger Garlic Paste
1 1/2 tsp of Garam Masala
4 tbsp of Lime Juice
1/2 tsp of Turmeric Powder
1/2 tsp of Red Chilli Powder
2 tbsp of Tomato Ketchup
A tbsp of Finely Chopped Coriander Leaves
A tbsp of Finely Chopped Mint Leaves
Salt to Taste
Heat oil for deep frying in a shallow cooking pot and once hot fry the sliced onions till its golden brown. Remove and place it on a
kitchen towel to drain off excess oil.
Mix all the ingredients for the marinade in a bowl and slightly crumble the fried onions into the marinade. Give it a nice mix and let it marinate for an hour.
After an hour, heat a tbsp of oil on the same pan and once hot add the cinnamon, cloves, cardamom and green chillies. Let the spices release its aroma and the chillies fry a little. Lower the flame completely and tip in the marinating chicken and give it a nice mix. Keep the flame low through out cooking.
Add a cup of water and cook till the chicken is cooked through and a thin layer of oil separates from the gravy for about 15 – 20 min.
Finally garnish with chopped coriander and serves hot.
- Use fresh yogurt, not sour.
- Low the flame when you add the curd marinade into the pan. If its hot, the curd will split.
- Keep the flame low through out cooking, let it bubble gently.
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