Hyderabadi Dum Murgh

4 from 1 vote

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Served AsLunch
CuisineSouth Indian
Recipe Taste Salty, Savoury
Servings 2
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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

Please appreciate the author by voting!

4 from 1 vote

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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