Recipe Number:034
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Passive Time | 50 minutes |
| Servings |
people
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Ingredients
- 1 kg Chicken
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 3 nos Green chilly
- 3/4 cup Beaten yogurt
- 2 nos Onion
- 1 tbsp Lemon juice
- 2 nos Ground tomato
- 1 tbsp Tomato ketchup
- 20 nos Cashew nuts
- 10 nos Peeled almond
- 1 tsp Chironji
- 1 tbsp Kashmir chilly powder
- 1/4 tsp Turmeric powder
- 3 tbsp Oil or ghee
- Salt to taste
- 2 tbsp Chopped mint leaves
- 3 tbsp Chopped cilantro
- 2 pinch Red colour (optional)
FOR GARAM MASALA :
- 1 small stick Cinnamon
- 8 nos Black peppercorn
- 4 nos Cloves
- 1/4 tsp Shahi jeera
- 6 nos Cardamom pods
Ingredients
FOR GARAM MASALA :
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Instructions
- Soak cashew,chironji and almond in warm water for 15 minutes and grind to a fine paste, keep aside.
- Slice the onion very thin, deep fry it and crushed them.
- Grind all garam masala ingredients and keep aside.
- Take a large nonstick pan, add chicken, ginger garlic paste, green chilly, fried onion, yogurt, lemon juice,ground tomato,cashew & almond paste, tomato ketchup, Kashmir chilly powder, turmeric powder, garam masala powder, oil, salt, red color, mint leaves and cilantro mix well with hand (keep marinated chicken upto 3 hours).
- After 3 hours cover the pan with proper lid and seal with dough, then cook in a medium flame for 10 minutes, reduce the flame, keep pan on iron thawa and cook further 30 minutes in sim.
- Switch off the flame and leave it aside for 20 minutes.
- Hydrabadi dum ka chicken is ready.Enjoy!!!!!!!!!.
Recipe Notes
Happy cooking!!
Zainu.
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