Ingredients for Dum Chicken Masala:
– Chicken, curry cut with bones -1 kg
– Thick Curd/Yoghurt- 200 gms
– Onions, sliced fine – 3 medium onion
– 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
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 & set aside in room temperature 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 covered on low heat for 30 mins opening the lid and stirring every 10 mins till chicken is tender and oil separates.
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