Dum cooking is a unique ancient style of cooking the meat or vegetables in its own juices, on a very low heat. There is a combination of mild spices and no harsh roasting of meat or veggies are done in this technique.
Chicken legs and breast cut into medium pieces 1 1/2 kg, chopped onions 6 medium, tomatoes 2 chopped, ginger garlic paste 2 tabsp, curds 1 cup, roasted coconut and onions paste with sesame seeds 3 tabsp, palm sugar 2 tabsp, whole garam masala ( cloves, pepper cones, cinnamon, cardamom, bay leaves mace and cumin 2 to 3 each), Dry spices – turmeric 1 tsp, chilli powder 2 to 3 tabsp, coriander cumin powder 2 tabsp, chat masala 1 tsp, tomato sauce 2 tabsp, garam masala powder 1 tsp, oil 2 tabsp and butter 2 tabsp. Salt to taste and coriander leaves chopped to garnish.
Marinate the chicken with ginger garlic paste, coconut onion paste, curds and the rest of the dry spices. Keep is aside for an hour. Heat oil and butter together in a heavy bottom pan and tamper the garam masala. Now saute the onions for 7 to 10 mins till slightly brown, add the palm sugar and tomato sauce. Add the tomatoes and saute for another 3 to 4 mins. Now add the marinated chicken and saute for 2 mins. cover it firmly with a heavy lid and on a very low heat let it cook till tender. Garnish with coriander and serve with hot rotis.