Dum Murgh - Chicken (Hydrebadi/Mughal)
Chicken (I used 500 grams for this recipe)
Juice of lemon/ lime 1
Ghee 2 tbsp (doesn't alter the taste too much if you don't have this)
Butter 2 tbsp
Bay leaves 2-3
Green cardamoms 8 (can be substituted with normal cardamoms)
Cinnamon sticks 3-4
Onions, ground 1/2
Ginger paste 1 tsp
Almond paste 1/2 cup (to make it, chuck almonds with warm water in a mixer n grind)
Green chillies, slit 4
Mace (orange flower, can be subs with nutmeg powder amt: one large pinch), powdered 2-3 blades
Cream, fresh 1/2 cup
Saffron soaked in
1 tbsp water a few strands (I used turmeric, failing which I guess a little colouring would do)
Salt to taste
Red chilli powder 2 tsp
Mint leaves 20 ( finely chopped)
How to prepare:
- Marinate the chicken in lemon juice for 30 minutes.
- Heat the ghee and butter in a pan, add the bay leaves, cloves, green cardamoms, and cinnamon sticks, sauté over medium heat till they crackle.
- Add the onion paste, sauté for 3-4 minute, add the ginger paste, garlic paste, and almond paste.
- Cook over medium heat till the oil separates.
- Add the chicken and cook for about 10 minutes.
- Add the green chillies, mace powder, cream, saffron, salt, and red chilli powder. Mix well.
- Sprinkle some mint leaves, cover the pan with a heavy lid and seal with dough.
- Keep on a small charcoal fire with live embers on the lid and cook for at least 45 minutes to an hour- (This is the bit that looks difficult. Obviously we dont have charcoal fire so you can substitute it with the lowest flame available on your stove, cover the pan with a heavy lid/ aluminium foil. I guess the point of the whole gizmo is to contain the steam, within the pan and cook the chicken slowly. Check on the chicken every couple of mins to make sure it doesnt burn and add a little cream/milk when ever it looks like it could use some. The consistency that you're trying to get is somewhat like a Kurma/ Korma dish).