Learn How To Make Dum Ka Murgh Recipe, from The Bombay Chef - Varun Inamdar only on Get Curried.
For spice mix: | ||
Chilli powder | 1 Tablespoon | |
Turmeric powder | 1 Teaspoon | |
Coriander powder | 1 Tablespoon | |
Salt | 1 Tablespoon | |
Pepper | 1 Teaspoon | |
Fennel seeds | 1 Tablespoon | |
Cumin | 1 Tablespoon | |
Cloves | 1 Teaspoon | |
For dum ka murg: | ||
Chicken | 750 Gram | |
Yogurt | 150 Gram (for marinade) | |
Oil | 1/2 Cup (8 tbs) | |
Ginger garlic green chili paste | 2 Tablespoon | |
Bay leaves | 2 | |
Fried onion paste | 1/4 Cup (4 tbs) | |
Green chillies | 6 | |
Dough | 1 Cup (16 tbs) |
GETTING READY:
1.Grind all the spice mix ingredients in a mixer/grinder.
2.In a bowl add the chicken, spice mix, yoghurt, ginger-garlic-green chilli paste, salt and mix well.
3. Refrigerate and let marinate for 4 hours.
MAKING:
4.In a kadhai, add oil, bay leaves, marinated chicken and roast for a minimum of 3 minutes on a high flame.
5.Now add the fried onion paste, lower the flame and cover with a lid.
6.Seal the lid with the atta as shown in the video.
7.Light the charcoal and place it on top of the lid.
8.Cook this on a low flame for 30 minutes.
9.Alternatively, this can be cooked in an oven at 200°C for 30 minutes.
10.Turn the flame off and let it rest for 10 minutes.
11.Cut open the seal with a knife and stir the chicken.
SERVING:
12.Garnish with green chillies and serve.