A Hyderabad style slow-cooked hearty and rich gravy perfect for all kinds of rice varieties, naan, chapati, and paratha.
Cooking chicken, or indeed any kind of poultry, under dum has a number of benefits. Dum ka chicken ensures meat that is tender and juicy. Because of the airtight environment, the flavors are all sealed in and the meat is cooked in its own juices.
It is not a complicated process as such and there are tricks you can follow to speed up the process. But do not skimp on sautéing and frying the onions, they are essential to make that thick and delicious gravy that coats the chicken pieces. The ground cashew nuts add richness and creaminess to the dish. You can also make this slow-cooked chicken curry with bone-in thighs and drumsticks instead of a whole cut-up chicken.
Ingredients
Marination
- Chicken – 1 Kg
- Ginger Garlic Paste – 1 Tbsp
- Salt to Taste
- Chili Powder – 1 Tsp
- Turmeric – ¼ Tsp
- Almonds and Cashews Paste – 1 Cup (soaked and peel almonds skin, soak the cashews)
- Golden-fried onions – 1 Cup
- Garam Masala Powder 1 Tsp
- Yogurt – 1 Cup
- Chopped Coriander – 2 Tbsp
- Chopped Mint – 2 Tbsp
- Lemon Juice – 1-2 Tbsp
- Saffron (optional)
- Oil – ¼ Cup
For Tempering And making Gravy
- Oil or ghee - 1/4cup
- Green chilies - 2nos
- Cumin – 1 Tsp
- Cloves – 2
- Cardamom – 3
- Black Peppercorns – ½ Tsp
- Bay Leaves – 2
- Cinnamon Sticks – 1-2
- Heavy cream - 1/4cup
Instruction
- Marinate all the ingredients and keep it for marinating for 24hrs or a minimum of 6hrs before making the gravy.
- Then, Heat ghee in a heavy bottom pan and splitter the cumin and all the whole spices.
- Now, spread the marinated chicken on top of the tempering without mixing the chicken with the tempering.
- Cover the pan with an aluminum foil and cover it with the lid.
- Heat the tawa and put the chicken pan on top of the tawa. Dum cook the chicken for 30 mins by keeping the stove in simmer.
- Add the heavy cream after opening the lid and foil and make it a gravy consistency. Add some chopped coriander leaves for garnishing.
- Serve hot with rice, naan, paratha, chapati.
Cooking Tips
- You can skip the heavy cream and make it has a dry gravy.
- If you have Charoli seeds you can soak in warm water and make a paste with the almonds and cashews.
Comments