Dum Ka Murgh is a slow-cooked chicken curry flavored amongst whole spices, cashew paste, in addition to yogurt. The give-and-take Dum is an Urdu give-and-take for steaming, but normally Dum is used to define the wearisome cooking method, where pot is tightly sealed amongst dough or tight-fitting chapeau to lock the odour of spices inside the pot in addition to for the meat to absorb all the juicy flavors from the curry. This method was favorite of regal cooks across Republic of Republic of India in addition to has been passed on from i generation of cooks to some other since Mughal era or perchance earlier though inward modern solar daytime kitchen it is non possible to create curries for hours over the forest burn oven or wearisome cooker tin hold out used for the same.
The argue to brand this particular curry was nosotros made it to the Runner’s Up inward the category of “Best Recipe Blog” at Food Blogger Association Awards, 2014, the practiced tidings came on two November 2014, start of it’s variety recognition I got for my work and I started jumping amongst joy all over the house, Momo gave me i amused expect but he understood his looks non going to spoil my celebratory mood. Sometimes it feels groovy when your operate receives formal appreciation; it acts equally a boost to proceed the journeying ahead amongst novel vitality, zeal, in addition to passion.
After continuous pelting inward past times few weeks in that place is abrupt temperature driblet inward the city, which agency drastic alter inward our nutrient preferences, nosotros convey already started craving for soups, stews, Gajar ka Halwa in addition to Khus ka Doodh in addition to I am in addition to then glad bidding goodbye to rainy clouds which made our daily routine similar soupy bowl of ramen noodles, all watery in addition to slurpy.
Dum Ka Murgh (Slow Cooked Chicken inward Cashew-nut Gravy)
Dum Ka Murgh is a gluten-free, slow-cooked chicken inward cashew nut gravy. Learn how to brand delicious dum murgh inward few elementary steps.
Prep Time: 20 minutes
Cook Time: 30 minutes
- 1 kg chicken skinned in addition to amongst bones
- 2 large onion chopped
- ¼ Cup cashewnut paste
- ⅓ Cup yogurt whisked
- 2 tbsp fresh cream
- 4 tbsp ginger garlic paste
- Salt as per taste
- 4 tbsp ghee for cooking
- 1 bay leaf
- 2 – iii greenish cardamom pods crushed
- 1 star anise
- 2 – iii cloves
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp Garam Masala
Clean, launder in addition to dry out chicken amongst a kitchen towel. Set aside.
Heat ghee inward a heavy bottomed saucepan over medium heat. Add whole spices in addition to saute until they create down releasing aroma.
Add chopped onion in addition to over depression oestrus saute until onion plow brownish inward color.
Add ginger garlic glue in addition to cashew paste, saute until stone oil separates from the masala.
Add common salt and, turmeric pulverization in addition to chili powder. Saute for some other 1 minute.
Add chicken pieces along amongst whisked yogurt, garam masala in addition to two Cup hot water. Mix nicely.
Cover the saucepan amongst a tight plumbing equipment chapeau in addition to trim down the flaming to lowest. Let the chicken create over depression oestrus for twenty – xxx minutes or until it is done, create non opened upward the chapeau inward between. This could hold out done inward the oven equally good at 170-degree celsius for 1 hour.
Once chicken is done opened upward the chapeau stir inward fresh cream in addition to garnish amongst chopped coriander.
Serve Dum ka Murgh warm amongst Phulka.
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