Sunday, 23 December 2012

Dum Ka Murg


Chicken: 1kg
Curd: 1/2cup
Ginger-garlic paste: 2tbsps
Crushed green cardamom: 1/2 tsp
Crushed black cardamom: 1/2 tsp
Crushed cinnamon: 1/2 tsp
Crushed pepper: 1 tbsp
Cumin powder: 1tsp
Corriender powder: 2 tsps
Finely chopped onion: 1 cup
Green chilly paste: 4
Ghee: 1/2cup(you can use oil also)
Bay leaves: 4
Sugar: 2tsps
Salt: as per taste
Fresh cream: 1/4 cup


Marinate  chicken with curd,ginger-garlic paste,salt and green chilly paste.
Heat 4 tsps ghee in a nonstick pan.
Fry chopped onion with one teaspoon of sugar till it turns to golden brown.
Remove it from ghee and make a smooth paste of fried onion.
Heat remaining ghee to the pan and add bay leaves.
Add marinated chicken,onion paste,cumin-corriender powder and cook till ghee removes from the side and gravy starts boiling.
Add all crushed spices and cover with a lid to cook it in "Dum".
Stir it intermittently.
Add fresh cream when the flesh starts to seperate from the bone & gravy becomes thickened.
Cook for another 5 mins.
Serve it hot with pulav or paratha.

No comments:

Post a Comment