Dum Ka Murgh | Chicken Recipe | Dum Ka Chicken | The Spice Diary

Dum Ka Murgh | Chicken Recipe | Dum Ka Chicken | The Spice Diary

Ingredients For Dum Ka Murgh –
-Chicken With Bone – 750 Gms

Prepare A Paste Of –
-Cashew (Kaju) – 6-8
-Almond (Badam) – 6-8
-Chironji – 1 Tsp
-Poppy Seeds (Khus Khus) – 1 Tsp
-Dessicated Coconut (Nariyal Burada)- 1 Tsp
-Water As Required To Make Paste Like Consistency

For Making Birista –
-Onion (Pyaz -Thinely Sliced) – 3 Medium
-Oil For Deep Frying

For Chicken Marination –
-Beaten Curd (Phenta Hua Dahi) - 1 Cup
-Ginger-garlic Paste (Adrak-lehsan Paste) - 1 Tbsp
-Salt (Namak) - 1 Tsp
-Turmeric Powder (Haldi Powder) - 1/4th Tsp
-Red Chilli Powder (Lal Mirch Powder) - 1 Tsp
-Black Pepper Powder (Kali Mirch Powder) - 1 Tsp
-Cumin Powder (Jeera Powder) - 1 Tsp
-Lime Juice (Nimbu Ki Ras) – 1 Tsp
-Mint Leaves (Pudina) – Handful
-Coriander Leaves (Hara Dhania) – Handful
-Green Chilli (Hari Mirch - Chopped) - 3-4
-Previously Prepared Paste
-Cloves (Laung) - 4-5
-Cinnamon (Dalchini) - 2"-2.5"
-Caraway Seeds (Shahjeera) - 1 Tsp
-Cardamom (Elaichi) - 3-4
-Saffron Milk - 1 Cup Milk + 20-25 Saffron Strands
-Clarified Butter (Ghee) - 1/3rd Cup
-Kewra Water - 1/2 Tsp

Peparation –
Preparing A Paste-
- In A Mixer-Grinder Add Cashew, Almond, Chironji, Poppy Seeds & Dessicated Coconut. Add A Little Water.
- Grind All Together Making A Smooth Paste.
- Keep The Paste Aside For Marination.

Birista –
-In A Kadhai Add Oil For Deep Frying.
-Next, On Low-Medium Flame Add The Sliced Onions.
-On Medium-High Flame Fry The Onions Until Light Golden. While Frying Stir Continuously For Uniform Frying.
- As The Onions Start Turning Golden Switch Off The Flame, Because The Onions Will Be Cooked using The Residual Heat.
- Next, Strain Well Before Transferring To A Plate.
- After Transferring To A Plate Spread Well & Keep Aside.

Marination –
-In A Degh Take The Chicken & Add Beaten Curd, Ginger-garlic Paste, Salt, Turmeric Powder, Red Chilli Powder, Black Pepper Powder, Cumin Powder, Lime Juice, Birista, Mint Leaves, Coriander Leaves, Chopped Green Chilli & The Previously Prepared Paste.
Mix All The Ingredients Well Ensuring Proper Coating & Marinate For Atleast 2-3 Hours.
After 2-3 Hours Set The Degh On High Flame.
On High Flame Cook The Marinated chicken For 6-8 Minutes. [MEANWHILE STIR IN INTERVALS].
After 6-8 Minutes Turn Off The Flame.
Next, Seal The Degh Using Aluminium Foil & Then Cover Properly. [YOU CAN USE DOUGH INSTEAD OF ALUMINIUM FOIL].
Finally, Set A Tawa & Place The Degh On Top Of The Tawa & On Lowest Possible Flame Cook For 30 Minutes.
After 30 Minutes Uncover The Degh, Add A Handful Amount Of Chopped Coriander Leaves.
Give A Quick Stir For About 2 Minutes.
Serve Hot With Parathans & Enjoy…


HOPE YOU LIKE THE RECIPE & ENJOY WITH YOUR LOVED ONES...
DO GIVE IT A TRY & IF YOU LIKE THE END RESULT DON'T FORGET TO SUBSCRIBE, SHARE & LIKE....

STAY HAPPY & HEALTHY...
SPREAD LOVE..



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