Thursday, April 22, 2010

Hyderabadi Chicken Gravy (Dum Ka Murgh!!!!)

Dum Ka Murgh is a very rich dish with lot of spices, almonds and cream .Two cooking styles are used in this dish. First we are cooking it on the stove and then bake it in oven. So we are getting the taste of both process.


Chicken - 1 big or about 25 pieces cut into medium size.
Onion - 2 chopped to small
Green chilli - 5 or 6 chopped in small rounds
Bay leaves - 1 big leaf
Cinnamon stick - 2 pieces
Cloves - 5 nos
Cardamom - 8 nos
Turmeric powder - 3/4 tsp
Chilli powder - 2tsp (need more spicy add more)
Garam masala powder -1/2 tsp
Ginger chopped - 1 1/2 tbs
Garlic chopped - 1 1/2 bs
Oil - 2 tbs
Butter - 1 1/2 tbs ( you can avoid butter and add more oil)
Almond paste - 50 g
Nutmeg powder - 3/4 tsp
Jeerakam powder - 1/2 tsp (Suate jeera for some time and grind it well)
Fresh Cream - 1/2 cup
Tomato - 1 big cut into round slices
Corriander leaves


Soak the almonds in water for sometime. Remove the skin and grind well to make a thick paste.

Heat a wok. Add oil and butter. Add bay leaf, cinnamon, cloves and cardamom and saute for 2 minutes. Add chopped ginger and garlic and saute untill color starting to change. Then add green chilli . Add onion and saute untill color changes to light brown. Add turmeric and chilli powder and saute. Add half of the almond paste and stir. Add 1/4 tsp of jeera powder and tomato and mix well. Then add chicken and salt. Cover and cook untill chicken is done.

Add the remaining almond paste to this chicken. Add half of the nutmeg powder, garam masala and fresh cream and mix well. Then add 1 cup hot water. Add the remaining jeera powder and nutmeg powder. Stir well and cook for 1 minutes. Now the dish is three-forth done. Remaining is the process of baking.

Transfer the chicken gravy to a baking dish and cover well with an aluminium foil without allowing the air to go out. Bake this in pre-heated oven for about 15 minutes at 375F.
Take out and put the corriander leaves in it. You can also add corriander leaves before baking.
Goes well with chappati, naan or veg.pulav.


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