Hyderabadi Dum Ka Murgh
Ingredients
- The marinade
- 1kg bone-in chicken thighs - skins removed
- 1/2 cup yoghurt
- 2 tsp chilli powder
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 2 tsp lemon juice
- The curry
- 3 large onions
- 1 tablespoon chopped ginger root
- 2 tbsp chopped garlic
- 1 green chilli - chopped
- 2 tablespoons veg or coconut oil
- 2 bay leaves
- 1” cinnamon stick
- 3 green cardamom
- 3 whole cloves
- 2 tbsp tomato purée
- 2 tbsp ground almonds
- 1 cup chicken stock
- Handful chopped fresh coriander
- Squeeze of lemon
- Salt to taste
Preparation
Put the marinade ingredients into a mixing bowl, stir to combine and then add the chicken, stir until the meat is well coated, cover and refrigerate for 4 or more hours
Blend 2 of the onions with the ginger, garlic and green chilli into a paste and set aside
Thinly slice the remaining onion and fry it in 2 tbsp oil until crisp and brown but not burnt as this will make them bitter
Remove with a slotted spoon, drain on paper towels and set aside
Add the bay leaves, cinnamon, cardamom, and cloves to the oil left in the pan and fry off for a couple of minutes on a medium heat before stirring in the paste and sauté on a medium high heat for 10-15 minutes
Stir in half the fried onion and the tomato purée and continue to cook for 10 minutes before adding now add chicken, stir well and cook on a high for a few minutes to seal the meat and cook off the marinade before stirring in the ground nuts and the chicken stock
Cover and cook on low for 40 minutes, then remove the lid, bring the heat up to medium and reduce sauce for 10 to 15 mins, it should be quite thick
Stir in the fresh chopped coriander, and sprinkle over the remaining crispy onions and a squeeze of lemon juice
Niceandspicy
Curryclub
Put the marinade ingredients into a mixing bowl, stir to combine and then add the chicken, stir until the meat is well coated, cover and refrigerate for 4 or more hours
Blend 2 of the onions with the ginger, garlic and green chilli into a paste and set aside
Thinly slice the remaining onion and fry it in 2 tbsp oil until crisp and brown but not burnt as this will make them bitter. Remove with a slotted spoon, drain on paper towels and set aside
Add the bay leaves, cinnamon, cardamom, and cloves to the oil left in the pan and fry off for a couple of minutes on a medium heat before stirring in the paste and sauté on a medium high heat for 10-15 minutes
Stir in half the fried onion and the tomato purée and continue to cook for 10 minutes before adding Now add chicken, stir well and cook on a high for a few minutes to seal the meat and cook off the marinade before stirring in the ground nuts and the chicken stock
Cover and cook on low for 40 minutes, then remove the lid, bring the heat up to medium and reduce sauce for 10 to 15 mins, it should be quite thick
Stir in the fresh chopped coriander, and sprinkle over the remaining crispy onions and a squeeze of lemon juice
