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Dum Chicken

Shobha.Sharma's picture
Ingredients
  Chicken quarters 4 (skinned)
  Onions 450 Gram, sliced (1 Pound)
  Vegetable oil 4 Tablespoon
  Natural yoghurt 150 Milliliter (5 Fluid Ounce)
  Cinnamon stick 1 Inch (2.5 cm)
  Black pepper 1⁄2 Teaspoon
  Cardamoms 2
  Chilli powder 1⁄2 Teaspoon
  Green chillis 2
  Freshly coriander 1 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Desiccated coconut 2 Teaspoon
Directions

1. Heat the oil in a pan, add the onions and fry until golden brown. Remove from the pan and set aside one quarter of the onions.

2. Place the remaining three quarters of the onion in a food processor or liquidiser together with the yogurt, cinnamon, black pepper, cardamoms, chili powder, chilis, coriander, ginger, salt and coconut and process until smooth.

3. Prick the chicken all over with a fork, place in a large bowl and rub the spice paste all over. Cover with clingflim and leave to marinate for 4 hours.

4. Preheat the oven to 180C, 350F, Gas mark 4.

5. Transfer the chicken pieces to an ovenproof dish together with the remaining onion and pour any remaining marinade over the top. Bake for 1 hour until tender. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Method: 
Slow Cooked
Ingredient: 
Chicken, Vegetable
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes
Servings: 
4

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Average: 3.9 (8 votes)

8 Comments

Ganesh.Dutta's picture
mouthwatering recipe!!
rongonneogi's picture
RONGON NEOGI excellent recipe i tried, , thanks - fantastic
bhanu.chef's picture
hello pls on line i leran some chicen dish
bhanu.chef's picture
hello pls on line i leran some chicen dish
bhanu.chef's picture
hello i learn some chicen deses pls help
Shanthi.baby's picture
Thank you very much for sharing the recipe......YUM..YUM..
rongonneogi's picture
thank you very much, really a good recipe . keep on posting such. RONGON NEOGI
firedragon61's picture
This was a great recipe and we will use this many times to come....