Dum Ka Murgh

Heat oil for deep frying in a shallow cooking pot and once hot fry the sliced onions till its golden brown. Remove and place it on a kitchen towel to drain off excess oil.

Mix all the ingredients for the marinade in a bowl and slightly crumble the fried onions into the marinade. Give it a nice mix and let it marinate for an hour.

After an hour, heat a tbsp of oil on the same pan and once hot add the cinnamon, cloves, cardamom and green chillies. Let the spices release its aroma and the chillies fry a little. Lower the flame completely and tip in the marinating chicken and give it a nice mix. Keep the flame low through out cooking.

Add a cup of water and cook till the chicken is cooked through and a thin layer of oil separates from the gravy for about 15 – 20 min.

Finally garnish with chopped coriander and serves hot.

Important Pointers:

Use fresh yogurt, not sour.

Low the flame when you add the curd marinade into the pan. If its hot, the curd will split.

Keep the flame low through out cooking, let it bubble gently.

Happy Cooking!