Monday, 23 May 2016

Hyderabadi Dum Ka Murgh / Slow Cooked Chicken - Hyderabadi Style

"Dum Pukt" is  a very popular technique of cooking meat on a slow fire in a completely sealed container. Adequate care needs to be taken that the container in which you are cooking the meat is properly sealed  and no steam is able to escape. This is  exactly the way
how Hyderabad Biriyani a popular rice and meat dish from Hyderabad, India is also cooked.

Hyderabadi Dum Ka Murgh is the most simple yet the most delicious chicken preparation you will ever make and trust me all you need is simplest of ingredients. This is a very easy chicken dish that you can make for your parties especially when you are cooking in larger quantity. Saves you time and effort. All you need to do is just marinate the chicken and leave it for few hours and then set it on the fire. So cool eh! And as I  always insist, the more time you leave your meat marinated, greater is the taste. This is one formula for "melt in the mouth experience'

Now some honest confession! I know you must be drooling on it already. I am, as I draft my post!:D.I can almost smell the dish and this post is making me hungry at midnight.

That said, the recipe credit and courtesy goes to the 'husband ' for a hearty dinner last night. And just as all special things needs to be treated in a special way, with due respect I relished my dinner till the last drop, polished my plate off and I said to him, this is so tasty, so good this recipe is going on the blog. And there you go, I took my best shots and here it is for you. Try it to believe it !

This recipe of Hyderabadi Dum Ka Murgh is very distinct, and different from most recipes you will see on the web. We like to keep this dish very simple as I said before. We like the lightness of the thin gravy and recommend not to add any dry fruit paste like cashews or almonds. Why make things more complicated when they can be left simple! We also use minimum spices for this recipe.

To make Slow Cooked Chicken- Hyderabadi style or Hyderbadi Dum Ka Murgh you will need:

4 pcs Chicken Mary Lands, leg and thigh portions,
-you may even use whole chicken, chicken on the bone is the best for this dish. Drumsticks are good too.
1 large onion or 2 small, sliced thinly
1 tablespoon Ginger paste
1 tablespoon Garlic paste
3-4 green chillies chopped finely
handful coriander and mint leaves finely chopped
7-8 tables spoons of natural yoghurt
1/2 teaspoon turmeric powder
1 tablespoon of lemon juice
2-3 teaspoon  kashmiri red chilli powder
1 medium size cinnamon stick, 2-3 cloves.

1-1/4 teaspoon of green cardamom powder.
3 table spoon ghee, or oil
Oil for deep frying the onions and eggs.
2 eggs boiled and shallow fried for serving

Salt to taste

Step 1:  Slice your onions thinly and deep fry them in hot oil, until golden brown. Making sure not to burn the onions. 
Step 2: While the onions are frying, clean and wash your chicken legs and make slits with a very sharp knife.
Take a heavy bottomed large skillet with a tight fitted lid and rest your chicken pieces.
Step 3: Add your deep fried onions and all ingredients mentioned above such as yoghurt, spices, whole garam masala, herbs, salt, ghee into the skillet. Give your chicken a good massage. Coating the chicken with the marination mixture, making sure every nook and corner is well coated. Let it rest for atleast 2-3 hours. Overnight is the best.
Now put the skillet on your cook top, cover it well with aluminium foil, and put a tight fitted lid (without vent) on top. Making sure that it is very well sealed from all sides.
Now cook your chicken on high for 15 minutes and when you see steam coming out from the sides of the skillet reduce flame to low and cook for another 20-25 minutes. Now turn off heat and let it rest for 10-15 mins.
While the chicken is cooking, coat your boiled eggs with salt, chilli powder, turmeric powder and fry them until golden on all sides. 

Carefully remove lid and add the eggs slit from the middle just before you serve. Enjoy this beautiful dish hot with rice, pilaf or bread.

As you can see this dish is truly 'less on effort' and 'grand on taste'. Make it for any special occasion or just like that, a winner of all times.

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