This week I am high on experimenting – trying out new, simple and delectable recipes. People who follow my stories on Instagram and Snapchat (@breaksandbites) may have an idea about that. As you know my ‘kitchen motto‘ is to find out hidden gems (easy and tasty recipes) and share those with you all. So here I am with another mouth-watering, undemanding and cracking recipe which doesn’t require special ingredients but tastes special for sure.
Perfect to be a part of dawat/dinner/party menu item because of so many reasons, which are:
- Less engagement
- No special ingredients
- Mouth-watering aroma
- Scrumptious flavour
What else one can want from a single recipe!
Scroll down and be a part of the secret 😉
About Hyderabadi Dum Chicken: A popular-flavourful-aromatic-Hyderabadi-Nawabi dish in which chicken is marinated with lots of spices along with almonds/cashews and cooked in it’s own juice. The outcome is a rich tasty chicken curry which tastes equally amazing with naan or rice.
Cuisine: Pakistani/ Indian/ Desi
|Prep Time:||10 mins||Quickness:|
|Cooking Time:||30 mins||Spice Level:|
Above ratings are out of 5, with 5 being the ‘most’.
Above times does not include marination time.
Grind Mill – Food processor
Chicken 700 gms
Salt 1-1/2 tsp
Ginger garlic paste 1 tbsp
Red Chili powder 1 tbsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
All spice powder 1 tsp
Black pepper powder 1 tsp
Yoghurt 1 cup (around 200 gms)
Onion 1 big (golden-fried)
Lemon juice 1 tbsp
Almonds (7-9) and cashews (4-6) crushed/ powdered in grind mill
Tomato 1 medium (chopped)
Coriander leaves 1 cup (chopped)
Mint leaves 1 cup (chopped)
Saffron strands soaked in half cup milk
Caraway seeds 1 tsp
Cinnamon sticks 2
Bay leaves 1-2
Green cardamoms 3-4
Green chili 2-3 (chopped)
Oil 100 ml (half cup)
Marinate chicken with all the marination ingredients for about 2-4 hours.
In hot oil, saute caraway seeds first and then add all other spices except green chilis.
Fry for about a minute and introduce marinated chicken into the pot.
Add chopped green chilis and cover the lid.
Let the chicken cook at low heat on it’s own for about half an hour or till it becomes tender.
Once the curry starts simmering remove it from heat.
MY TWO CENTS:
Adjust the spices to suit your taste buds.
Don’t panic if saffron is not handy, you can skip it.
Make sure the chicken pieces don’t overlap when you are about to cover the pot.
For best results, marinate the chicken overnight.
You can skip tomatoes if you like.
Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.