Slow-cooked coriander chicken (Murg Dhaniya) recipe
information
Dum: Slow oven or dum pukht cooking means cooking on low heat in a vessel with a tightly fitted lid, which is sometimes sealed with dough or aluminium foil. Heat is applied from above and below the pot so that the food stews slowly in its own juices, and absorbs the delicate flavours of the added spices and herbs.
ingredients
700 g Chicken, skinned, cut into 8 pieces
1 cup (100 g) 3 1/2 oz Yoghurt (dahi), whisked
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
5 Green cardamom (choti elaichi)
10 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
1 1/2 cups (180 g) 6 oz Onions, thinly sliced
4 tsp (12 g) Garlic (lasaif), chopped
4 tsp (24 g) Ginger {adrak), chopped
6/18 g Green chillies, finely sliced
1 tsp (2 g) Red chilli powder
1 cup Tomatoes, chopped
1 1/2 cups (36 g) 1 3/4 oz Green coriander (hara dhaniya), chopped
4 tsp (24 g) Ginger (adrak), julienned
1 cup (100 g) 3 1/2 oz Yoghurt (dahi), whisked
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee / Vegetable oil
5 Green cardamom (choti elaichi)
10 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
1 1/2 cups (180 g) 6 oz Onions, thinly sliced
4 tsp (12 g) Garlic (lasaif), chopped
4 tsp (24 g) Ginger {adrak), chopped
6/18 g Green chillies, finely sliced
1 tsp (2 g) Red chilli powder
1 cup Tomatoes, chopped
1 1/2 cups (36 g) 1 3/4 oz Green coriander (hara dhaniya), chopped
4 tsp (24 g) Ginger (adrak), julienned
method
1. Marinate the chicken pieces in the yoghurt and salt for 1 hour.
2. Heat the ghee / oil in a pan; add green cardamom, cloves, and cinnamon stick. Fry until they crackle. Add the onions and saute until golden brown. Add garlic, ginger, and green chillies. Cook and stir until the water evaporates. Add the red chilli powder and tomatoes. Cook until the masala is well blended and the ghee / oil comes to the surface.
3. Add the marinated chicken pieces. Stir until the yoghurt is absorbed. Add 1 cup of water and bring to the boil. Simmer until the chicken is tender.
4. Sprinkle green coriander and ginger and seal the pan tightly. Cook on dum for 10 minutes.
2. Heat the ghee / oil in a pan; add green cardamom, cloves, and cinnamon stick. Fry until they crackle. Add the onions and saute until golden brown. Add garlic, ginger, and green chillies. Cook and stir until the water evaporates. Add the red chilli powder and tomatoes. Cook until the masala is well blended and the ghee / oil comes to the surface.
3. Add the marinated chicken pieces. Stir until the yoghurt is absorbed. Add 1 cup of water and bring to the boil. Simmer until the chicken is tender.
4. Sprinkle green coriander and ginger and seal the pan tightly. Cook on dum for 10 minutes.
serving amount
serves: 4
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