Hyderabadi Dum Ka Murgh

Ingredients:

1 1/2 kg  Bone /Boneless Chicken

3  Onions  (finely chopped)

1/2  cup Plain Yogurt,

1/2  cup  Ground Almonds

1   tbsp Ginger Paste

1   tbsp Garlic Paste

1   tbsp Garam Masala

4   tbsp  Lemon

1/2 tbsp  Red chili powder

1/2 tbsp Turmeric Powder

2  tbsp  Tomato puree

1/3 cup  Oil 

1 inch Cinnamon stick

2  Cloves 

2 Green Cardamom

 4 Black Peppercorns

 1 big pinch Saffron threads

Salt to taste

For Garnish 

Coriander (finely chopped)

Mint (finely chopped)

For Preparing fry Onion

In a large saucepan at medium heat, add 2 cup oil.
Add onions and fry to golden brown,take out onions(these are used for garnishing). 

Meanwhile,

Wash the chicken and drain well. 

In a Mixing blow Add raw chicken, ginger and garlic paste, fry onion, red chili powder, turmeric powder,salt, green chili black pepper powder, Garam masala powder, saffron, lemon juice,Plain yogurt, tomato puree, almond powder,coriander leaves, mint leaves and  mix well.Cover the bowl with a plastic wrap and leave for the Marinading for 2 - 4 hours in the refrigerator.

After 2 hours marination,In a non-stick pan add oil at medium heat.Add cinnamon stick, cardamom,black peppercorns Cloves and green chili Let it splutter and fry. 

In a minute.Add the chicken mixture into it, add  little water leave it for low heat till the thin layer of oil appears on the bottom surface.Now add salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat and  cover the pan leave till done.

Remove pan from heat .

Garnished with fresh coriander leaves and mint leaves.

Serving Dum Ka Murgh dish with Naans,Plain rice,Bagara-khana , Paranthas.....

ENJOY IT..!!!