A rich and hearty slow-cooked chicken curry from the land of nawabs, this Hyderabadi dum ka murgh is perfect for a leisurely and hearty Indian meal.
Ingredients:
To marinate:
Chicken – 3 – 3.5 lbs (see Notes)
Yogurt – ½ cup
Red chili powder – 1 tbsp
Coriander powder – 2 tbsp
Turmeric powder – 1 tsp
Garam masala powder – 2 tsp
Salt – 2 tsp
Lemon juice – 1 tbsp
For curry,
Onions – 3, large, divided
Ginger – a 2″ knob
Garlic – 8-10 cloves, large
Green chilies – 1-2 (as per heat)
Oil – ½ cup, divided
Bay leaves – 2
Cinnamon – 1″ stick
Green cardamom – 3
Cloves – 3
Mace – a small piece
Tomato paste – 2 tbsp (see Notes)
Cashew nuts – 15, powdered (see Notes)
Water – 1 cup
Salt – to taste
Cilantro leaves – 2 tbsp, chopped
Lemon juice – 1 tbsp
Method:
Find detailed recipe method in the link given below.
Full recipe: HYDERABADI DUM KA MURGH