Chicken cooked gently in its own juices (Dum Ka Murg) recipe
ingredients
1 kg (2.2 lb) Chicken, small, boneless cubes
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 tbsp (20 g) Butter, unsalted
1 Bay leaf (tej patta)
5 Cinnamon (dalchini), 1 inch sticks
6 Cloves (laung)
10 Green cardamom (choti elaichi)
1 1/2 cups (180 g) 6 oz Onions, grated
5 tsp (30 g) 1 oz Ginger (adrak) paste
5 tsp (30 g) 1 oz Garlic (lasan) paste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
Salt to taste 1/2 cup (100 g) 3 1/2 oz Almond (badaam) paste
1/2 cup (100 ml) 3 1/2 fl oz Cream
6 Green chillies, slit
1 tsp (2 g) Mace (javitri) powder
3 drops Vetivier (kewda) essence
1 tbsp (4 g) Mint (pudina) leaves
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 tbsp (20 g) Butter, unsalted
1 Bay leaf (tej patta)
5 Cinnamon (dalchini), 1 inch sticks
6 Cloves (laung)
10 Green cardamom (choti elaichi)
1 1/2 cups (180 g) 6 oz Onions, grated
5 tsp (30 g) 1 oz Ginger (adrak) paste
5 tsp (30 g) 1 oz Garlic (lasan) paste
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Red chilli powder
Salt to taste 1/2 cup (100 g) 3 1/2 oz Almond (badaam) paste
1/2 cup (100 ml) 3 1/2 fl oz Cream
6 Green chillies, slit
1 tsp (2 g) Mace (javitri) powder
3 drops Vetivier (kewda) essence
1 tbsp (4 g) Mint (pudina) leaves
method
1. Heat the oil and butter in a pan; crackle whole spices on medium heat. Add onions and saute for a few minutes. Add ginger-garlic paste, turmeric powder, red chilli powder, salt, and almond paste; continue to cook on medium heat for 5 - 10 minutes or until the oil separates.
2. Stir in the chicken and cook for 10 - 15 minutes. Add remaining ingredients, cover and seal the lid with dough. Cook on low heat for 5 - 6 minutes or cook in a slow oven for 10 minutes.
2. Stir in the chicken and cook for 10 - 15 minutes. Add remaining ingredients, cover and seal the lid with dough. Cook on low heat for 5 - 6 minutes or cook in a slow oven for 10 minutes.
serving amount
serves: 4 - 5
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more information
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