Murgh Dum Pukht

Ingredients list for Murgh Dum Pukht

• 750 grams Chicken on the bone cut into 2 inch pieces
• 1/2 cup Hung yogurt
• 2 teaspoons Red chilli powder
• 1 tablespoon Ginger-garlic paste
• 2 tablespoons Oil
• 1/2 cup Fried onion paste
• 6-8 Cloves
• 8-10 Black peppercorns
• 2 Blades of mace
• 4-5 Green cardamoms
• 2 Black cardamoms
• 2 tablespoons Coriander-green chilli paste
• 1 teaspoon Garam masala powder
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 2 tablespoons Cashew nut-almond paste
• 2 Bay leaves
• 2 Green chillies chopped
• 2 tablespoons Ghee
• A few for garnishing Fresh coriander sprigs
• A few for garnishing Fresh mint sprigs

Method

1. Place the hung curd, half the ginger-garlic paste and half the red chilli powder in a bowl. Add chicken pieces and mix well. Refrigerate for eight to ten hours.
2. Heat oil in a nonstick pan. Add the fried onion paste, cloves, black peppercorns, mace, green cardamoms, black cardamoms and sauté for four to five minutes.
3. Add half cup water and mix well. Add the remaining ginger-garlic paste, coriander-green chilli paste. Mix well and cook for two to three minutes.
4. Add the marinated chicken and mix. Sear on high heat for four to five minutes.
5. Add garam masala powder, turmeric powder, remaining red chilli powder, salt and mix well. Cover and cook for eight to ten minutes. Add the cashew nut- almond paste, bay leaves, chopped green chillies, ghee and mix well. Cover and cook for ten to fifteen minutes.
6. Transfer in a serving bowl. Serve hot garnished with mint and coriander sprigs.

Nutrition Info