Monthly Archives: March 2014

Dum Chicken !!!

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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.

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Ingredients:

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.

Method:

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.

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