Dum Chicken- Hyderabadi Dum Ka Murgh- Rich Creamy Chicken Curry Recipe, a very popular Hyderabadi dish and really easy to make. This curry is really very rich, aromatic and flavourful dish, chicken cooked along with cashew paste, curd, cream, fried onions and with lot of spices in slow cooking method. The detailed recipe with step by step cooking pictures follows.
Dum Chicken is a famous Hyderabadi nawabi dish, used to prepare in every Hyderabadi Kitchen. This is a very traditional Hyderabadi dish, has all the creamy flavors of the cashews, yogurt, cream and fried onions that are added into it. Dum cooking is slow cooking process, in which the cooking pot is covered with a tight lid and not letting any steam go out.
Dum is a cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers. The technique may be based on earlier Persian cooking methods introduced to India, but tradition assigns its origin in India to the reign of Nawab Asaf-ud-Daulah. Historically Awadhi, it is now also commonly used in other cuisines like mughlai, punjabi and Hyderabadi. For Dum cooking usesa round, heavy-bottomed pot, in which food is tightly sealed and cooked over a slow fire. In this style of cuisine, herbs and spices play an important role. The process of slow roasting gently persuades each to release maximum flavor.
Try this very tasty aromatic chicken curry for lunch or dinner and serve along with plain boiled rice or roti.
How to Make Dum Chicken- Hyderabadi Dum Ka Murgh- Rich Creamy Chicken Curry Recipe
Soak cashew nuts in warm water for about 1 hour and ground to a fine paste, set aside.
Slice 2 onions very thinly and deep fry in oil and set aside.
Wash and clean chicken pieces, drain out and set aside.
Heat ghee in a deep bottom non- stick pan.
Add bay leaves, pepper corns, cinnamon stick, cardamom, cloves and saute for a minute.
Add ginger, garlic paste and saute until raw smell goes on.
Add crushed green chillies and saute for a couple of minutes in very low flame.
Add Chicken pieces, stir well and add cashew paste.
Then pour yogurt and cream, combine well.
Immediately add chilly powder, coriander powder, cumin powder, turmeric powder and garam masala powder, give it a good mix.
Soon add fried onions, mint leaves and coriander leaves. Combine well.
Add salt and lemon juice, give it a good mix. If you want gravy add 1 cup water too.
Take foil paper and cover the pot tightly.
Take a tight lid and cover the pot, be sure no steam will come out. Cook this in a medium flame for 10 minutes and reduce the flame and place back the cook pot on the iron tawa and cook this in a slow flame for 25 minutes.
Then switch off the flame and allow it it rest for 10 more minutes. Open the pot and serve along with roti or rice.
Enjoy!! Happy Cooking and stay healthy.