Effortless, Creamy Textured Gravy with Succulent Chicken Pieces
Prep Time30 minutesmins
Cook Time40 minutesmins
Resting Time for Marinaded Chicken30 minutesmins
Total Time1 hourhr40 minutesmins
Course: Side Dish
Cuisine: Indian
Keyword: chicken curry, less effort chicken recipe
Servings: 6people
Author: Samrat Roy Chowdhuri
Cost: 300
Equipment
Knife
Mixie
Preparation Bowl
Wok
Spatula
Serving Bowls
Ingredients
Cashew Chilli Paste
12pccashew nuts
4tspmelon seeds
4pcred chilly
4pcKashmiri red chilly or Byadgi chillyor use 2 tsp kashmiri red chilli powder
1cupwaterfor boiling
Ginger Garlic Green Chilli Paste
3inchginger
12pccloves of garlic
6pcgreen chillies
1/4cupwateroptional, if needed
Deep Fry
2/3cupmustard oil
4pclarge onion6 pieces of medium-sized onions or 8 pieces of small-sized onions
For the Marinade
1kgchickencut in large pieces/biryani pieces
2tspcumin powder
1cupcurd
salt to taste
2tspsugaroptional
Whole Spices
2inchcinnamon (dalchini)
2tspblack peppercorns (kali mirch/gol morich)
6pcgreen cardamom
6pccloves
1pcmace
Instructions
Preparation for the Dum ka Murgh
Bring all the ingredients mentioned under "Cashew Chilli Paste" to a boil and allow it to boil for 10 minutes
Peel and slice the onions, ginger, garlic mentioned under "Ginger Garlic Green Chilli Paste"
In a wok, heat the oil and fry the onions till they turn golden brown. Keep aside. Do not discard the oil
Make a paste of all the ingredients mentioned under "Cashew Chilli Paste" and "Ginger Garlic Green Chilli Paste"
In a mixing bowl, add the spice mix prepared in the previous step
To the same same mixing bowl, add all the ingredients mentioned under "Whole Spices" along with fried onions
Add cumin powder, curd, salt, sugar mentioned under "For the Curry" and mix thoroughly
Add the chicken pieces and massage the marinade for a couple of minutes
In the wok that contains the oil from fried onions, add the marinaded chicken along with all the marinade
Allow to rest for 30 minutes
Cooking the Dum ka Murgh
Cover the wok
Put this on a medium to low flame and allow to cook for the next 30 minutes
After 10-15 minutes, uncover, give a gentle stir and cover. This is to prevent the spices from sticking to the bottom and burning the curry
Put off the flame and allow to rest for another 10 minutes
Serve hot with kulcha, paratha, rice
Notes
I have used Byadgi Chili. You can use Kashmiri chili as well. Note that Byadgi chili has a better outcome than Kashmiri chili
Get chicken pieces that are bigger in size. You can consider biryani cuts for this recipe
The recipe is written keeping in mind that you have a normal wok. You need not stir every 15-odd minutes if you have a thick bottomed wok/handi
Keep a watchful eye while frying the onions. Ensure that your onions do not turn brownish black while frying. To prevent that, remember that onions continue to cook once you have taken them out of the frying pan. Be vigilant and take it out once it has a lighter brown color on itself
I have added a bit of sugar to the recipe. Sugar helps to balance out the flavors