Dum Chicken
Dum Chicken
Ingredients
- 1 kg chicken
- 1 cup curd, beaten
- 1/2 teaspoon turmeric powder
- 1 tablespoon Kashmiri chili powder
- 1 tablespoon coriander powder, heaped
- 1/2 tablespoon garam masala
- 1 teaspoon pepper powder
- to taste salt
- 1 tablespoon ginger garlic paste, heaped
- 1 cup fried onion
- 7 cashews, ground into a fine paste
- 5 almonds, ground into a fine paste
- 1/4 coconut, ground into a fine paste
- 6 green chilies
- 1 handful coriander leaves
- 15 mint leaves
- 2 teaspoons ghee
- 3 tablespoons oil
- 1/2 lemon juice, from half a lemon
- 1/2 inch cinnamon stick
- 4 cloves
- 2 cardamom pods
- as needed coriander leaves, for garnish
Instructions
- 1
In a large cooking pot or heavy-bottomed pan, add the 1 kg of chicken.
⏱️ 1 min
- 2
To the chicken, add the 1 cup of beaten curd/yogurt, 1/2 teaspoon of turmeric powder, 1 tablespoon of Kashmiri chili powder, 1 heaped tablespoon of coriander powder, 1/2 tablespoon of garam masala, 1 teaspoon of pepper powder, and salt to taste.
⏱️ 2 min
- 3
Add 1 heaped tablespoon of ginger garlic paste and 1 cup of fried onions to the pot.
⏱️ 1 min
- 4
In a blender or food processor, combine the 7 cashews, 5 almonds, and 1/4 coconut. Grind them into a fine paste, adding a little water if necessary to achieve a smooth consistency. Add this paste to the chicken mixture.
⏱️ 5 min
- 5
Add the 6 green chilies, a handful of coriander leaves, and 15 mint leaves to the pot.
⏱️ 2 min
- 6
Pour in 2 teaspoons of ghee and 3 tablespoons of oil. Squeeze in the juice of half a lemon.
⏱️ 1 min
- 7
Add the 1/2 inch cinnamon stick, 4 cloves, and 2 cardamom pods to the mixture.
⏱️ 1 min
- 8
Mix all the ingredients together thoroughly with your hands or a spoon, ensuring the chicken pieces are well coated with the marinade.
⏱️ 3 min
- 9
Cover the pot and let the chicken marinate in the refrigerator for at least 30 minutes. For best results, you can marinate for up to 1 hour.
⏱️ 30 min
- 10
Place the pot with the marinated chicken on an induction cooktop or stove over low to medium heat.
⏱️ 1 min
- 11
Cover the pot with a tight-fitting lid and cook for 25 to 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
⏱️ 30 min
- 12
Continue cooking until the chicken is tender, cooked through, and the oil begins to separate from the curry, indicating it's well cooked.
- 13
Garnish the Dum Chicken with additional fresh coriander leaves before serving.
⏱️ 1 min
- 14
Serve the hot Dum Chicken with roti, chapathi, rice, or parotta.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dum Chicken
- 1 kg chicken
- 1 cup curd, beaten
- 1/2 teaspoon turmeric powder
- 1 tablespoon Kashmiri chili powder
- 1 tablespoon coriander powder, heaped
- 1/2 tablespoon garam masala
- 1 teaspoon pepper powder
- to taste salt
- 1 tablespoon ginger garlic paste, heaped
- 1 cup fried onion
- 7 cashews, ground into a fine paste
- 5 almonds, ground into a fine paste
- 1/4 coconut, ground into a fine paste
- 6 green chilies
- 1 handful coriander leaves
- 15 mint leaves
- 2 teaspoons ghee
- 3 tablespoons oil
- 1/2 lemon juice, from half a lemon
- 1/2 inch cinnamon stick
- 4 cloves
- 2 cardamom pods
- as needed coriander leaves, for garnish
Instructions
- 1
In a large cooking pot or heavy-bottomed pan, add the 1 kg of chicken.
⏱️ 1 min - 2
To the chicken, add the 1 cup of beaten curd/yogurt, 1/2 teaspoon of turmeric powder, 1 tablespoon of Kashmiri chili powder, 1 heaped tablespoon of coriander powder, 1/2 tablespoon of garam masala, 1 teaspoon of pepper powder, and salt to taste.
⏱️ 2 min - 3
Add 1 heaped tablespoon of ginger garlic paste and 1 cup of fried onions to the pot.
⏱️ 1 min - 4
In a blender or food processor, combine the 7 cashews, 5 almonds, and 1/4 coconut. Grind them into a fine paste, adding a little water if necessary to achieve a smooth consistency. Add this paste to the chicken mixture.
⏱️ 5 min - 5
Add the 6 green chilies, a handful of coriander leaves, and 15 mint leaves to the pot.
⏱️ 2 min - 6
Pour in 2 teaspoons of ghee and 3 tablespoons of oil. Squeeze in the juice of half a lemon.
⏱️ 1 min - 7
Add the 1/2 inch cinnamon stick, 4 cloves, and 2 cardamom pods to the mixture.
⏱️ 1 min - 8
Mix all the ingredients together thoroughly with your hands or a spoon, ensuring the chicken pieces are well coated with the marinade.
⏱️ 3 min - 9
Cover the pot and let the chicken marinate in the refrigerator for at least 30 minutes. For best results, you can marinate for up to 1 hour.
⏱️ 30 min - 10
Place the pot with the marinated chicken on an induction cooktop or stove over low to medium heat.
⏱️ 1 min - 11
Cover the pot with a tight-fitting lid and cook for 25 to 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
⏱️ 30 min - 12
Continue cooking until the chicken is tender, cooked through, and the oil begins to separate from the curry, indicating it's well cooked.
- 13
Garnish the Dum Chicken with additional fresh coriander leaves before serving.
⏱️ 1 min - 14
Serve the hot Dum Chicken with roti, chapathi, rice, or parotta.
⏱️ 1 min