Hyderabadi Dum Murgh
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Ingredients
- 500 gm Chicken
- 2 Onion chopped
- 1 tbsp Ginger garlic paste
- 2 tbsp Coriander seeds
- 1 teaspoon cumin seed
- 4 Red chili Crushed
- 3 Cloves
- Black pepper
- 1 inch Cinnamon
- 1 Black cardamom
- 3 to 4 Green cardamom
- 1 tbsp Poppy seeds soaked
- 8 to 10 Cashew nuts
- 8 to 10 Almonds
- 2 tbsp Coconut powder
- 2 tbsp Mint leaves
- 1/2 cup Hung curd
- Salt to taste
- 1/2 cup Clarified butter
- 1 pinch Turmeric Powder
- 2 tbsp Coriander leaves chopped
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Instructions
- Wash and marinate chicken with hung curd, crushed red chilly, ginger paste and salt.
- Keep aside for half an hour
- Dry roast the cloves, cumin seeds, coriander seeds, black pepper, black and green cardamom and blend to make a powder.
- Heat clarified butter in a pan.
- Add onion and pinch of salt and sauté for 3 - 4 hours.
- Add roasted spices and a pinch turmeric powder and mix well
- Grind the soaked poppy seeds, cashew nuts, almonds to make a past e and mix in the chicken.
- Add mint leaves and coriander leaves and mix well.
- Add half cup of water and cover the lid.
- Cook in a low flame for 10 mins
- Garnish with coriander leaves
Notes
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Recipe Nutrition
Calories: 1013 kcal | Carbohydrates: 46 g | Protein: 34 g | Fat: 80 g | Saturated Fat: 42 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 24 g | Trans Fat: 0.1 g | Cholesterol: 206 mg | Sodium: 174 mg | Potassium: 1060 mg | Fiber: 9 g | Sugar: 23 g | Vitamin A: 1288 IU | Vitamin C: 144 mg | Calcium: 301 mg | Iron: 6 mg
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