SUMMERY:
- Course..........................main course
- Cuisine.........................hyderabadi
- Preparation time..........10 minutes
- Cooking time................40 minutes
- Total time......................50 minutes
INGREDIENTS:
- Chicken........................1 kg
- Ginger paste..................1tbsp
- Garlic paste...................1tbsp
- Green chilly...................3nos
- Beaten yogurt................3/4 cup
- Onion.............................2nos
- Lemon juice...................1tbsp
- Ground tomato...............2nos
- Tomato ketchup..............1tbsp
- Cashew nut.....................20nos
- Peeled almond................10nos
- chironji...........................1tsp
- Kashmir chilly powder...1tbsp
- Turmeric powder..............1/4tsp
- Oil or ghee.......................3tbsp
- Salt...................................to taste
- Chopped mint leaves.......few
- Chopped cilantro.............few
- Red colour.......................2 pinch(optional)
FOR GARAM MASALA:
- Cardomam pods..............6nos
- Cinnamon .......................1 stick
- Pepper corn.....................8nos
- Cloves.............................4nos
- Shahi jeera......................1/4tsp
STEPS:
- Soak cashew 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 the dish.
