Dum Chicken Masala

Dum Chicken Masala is a famous Hyderabadi nawabi dish prepared in every Hyderabadi kitchen. This dish is prepared with Whole chicken marinated leisurely in a host of spices along with different nutty ingredients which are blended into a paste and dum cooked.

Dum cooking is very slow cooking with the lid covered and not letting any steam go out. This is a very traditional Hyderabadi dish. It has all the creamy flavors of the yogurt and nuts that are added into it.

Dum Chicken Masala recipe should be tried as it is very nutritious and has got many aromatic flavors into it. This authentic South Indian recipe is infused with aromatic flavours and can be enjoyed for lunch as well as dinner.  The recipe is quite simple and you can pair this mouth-watering main dish recipe with butter naan, roti or parathas to make it even more flavorful.

So…Let’s Cook Good Food…

Serves 5-6.

Ingredients:

Chicken, curry cut with bones -1 kg (2 lbs)

Thick Curd/Yoghurt- 200 gms

Onions, sliced fine - 3 medium

Ginger garlic paste - 4 tsp

Coriander leaves, finely chopped- 1 cup

To be roasted & ground to a paste:

Cashew nuts - 10

Almonds -10

Fresh Coconut pieces - 2 tbsp

Other Ingredients:

Turmeric powder- 3/4 tsp

Red Chilli Powder- 3 tsp

Coriander Powder-2 tsp

Garam Masala Powder- 2 tsp

Black pepper powder- 1/2 tsp

Saffron - few strands soaked in 2 tbsp of warm milk

Juice of lemon -1 tbsp

Oil - 4 tbsp

Salt- 2 tsp or to taste

Green Chillies, slit- 2

Method:

Preparation:

• Fry the sliced onions in oil till golden brown. Remove, cool & crush lightly with your hands.

• Dry-roast the cashew nuts, almonds & coconut pieces in a pan. Once cooled, grind to a paste in a mixie/ blender, coarse grind it first and then add 3 tbsp water to blend it into a smooth paste.

• Soak saffron strands in 2 tbsp of warm milk for 30 mins.

Marination:

• Marinate the chicken with all ingredients other than oil and slit green chillies

• Mix well and refrigerate it for 90 mins.

Process:

• Heat oil in a heavy bottomed pan and add the slit green chillies.

• Give a stir and add the marinated chicken in the pan. Arrange it in a single layer with a spatula and cook on high heat for 2 mins.

• Now cover with a lid and reduce the heat to low. Cook on low heat for 25-30 mins (or till chicken cooked). Open the lid and stir every 10 mins till chicken is tender and oil separates.