Hyderabadi (Scrummy) Dum-(my) Chicken

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:

  • Easy
  • Quick
  • 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.  

Rating:   chef-hatchef-hatchef-hatchef-hat

Cuisine: Pakistani/ Indian/ Desi

Course:  Main

Serves: 4 Ease Level:  chef-hatchef-hatchef-hatchef-hat
Prep Time:  10 mins  Quickness:  chef-hatchef-hatchef-hat
Cooking Time:  30 mins Spice Level:  chef-hatchef-hatchef-hat

chef-hat Above ratings are out of 5, with 5 being the ‘most’.
chef-hat Above times does not include marination time.

GET:

chef-hatCutting Board
chef-hatKnife
chef-hatBig bowl
chef-hatCooking pot
chef-hatCooking spoon
chef-hatGrind Mill – Food processor

SET:

chef-hatChicken 700 gms

Marination Ingredients

chef-hatSalt 1-1/2 tsp
chef-hatGinger garlic paste 1 tbsp
chef-hatRed Chili powder 1 tbsp
chef-hatTurmeric powder 1/2 tsp
chef-hatCoriander powder 1 tsp
chef-hatAll spice powder 1 tsp
chef-hatBlack pepper powder 1 tsp
chef-hatYoghurt 1 cup (around 200 gms)
chef-hatOnion 1 big (golden-fried)
chef-hatLemon juice 1 tbsp
chef-hatAlmonds (7-9) and cashews (4-6) crushed/ powdered in grind mill
chef-hatTomato 1 medium (chopped)
chef-hatCoriander leaves 1 cup (chopped)
chef-hatMint leaves 1 cup (chopped)
chef-hatSaffron strands soaked in half cup milk

Cooking Ingredients

chef-hatCaraway seeds 1 tsp
chef-hatCloves 3-4
chef-hatPeppercorns 5-7
chef-hatCinnamon sticks 2
chef-hatBay leaves 1-2
chef-hatGreen cardamoms 3-4
chef-hatGreen chili 2-3 (chopped)
chef-hatOil 100 ml (half cup)

GO:

chef-hatMarinate chicken with all the marination ingredients for about 2-4 hours.
chef-hat
In hot oil, saute caraway seeds first and then add all other spices except green chilis.
chef-hatFry for about a minute and introduce marinated chicken into the pot.
chef-hatAdd chopped green chilis and cover the lid.
chef-hatLet the chicken cook at low heat on it’s own for about half an hour or till it becomes tender.
chef-hatOnce the curry starts simmering remove it from heat.
chef-hatServe.

MY TWO CENTS:

chef-hatAdjust the spices to suit your taste buds.
chef-hatDon’t panic if saffron is not handy, you can skip it.

chef-hatMake sure the chicken pieces don’t overlap when you are about to cover the pot.
chef-hatFor best results, marinate the chicken overnight.
chef-hatYou can skip tomatoes if you like.

Hyderabadi Dum Chicken2

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy dum-ming! 😉

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