Dum Ka Chicken Recipes
DUM KA CHICKEN
This recipe was one of several that were given to me by my best friend's sister-in-law living in the U.K, who were so starved for authentic Indian food that they wrote to their Moms back in India begging for some home-made recipes! I made some changes in it by making it spicier to my taste. Feel free to halve the amount of chilli powder used if you can't take the hot stuff! This dish goes best with basmati rice or Indian chapatis and breads.
Provided by Deux Petits Chefs
Categories Whole Chicken
Time 55m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a pan & fry onions till brown.
- Remove the fried onions, set aside. In the same oil, add 1 tablespoon of garam masala , ginger-garlic paste, red chilli powder, turmeric powder, salt and chicken.
- Fry for 10 minute.
- In a mortar and pestle, add the cashew nut powder together with the curd and ground it.
- Add to the chicken & cook for 15 min until chicken is tender.
- When chicken is tender and cooked, return the chopped fried onions, mint, coriander leaves ,lemon juice, 1 tablespoon of garam masala powder, a pinch of black pepper powder to the pan.
- Cook for a further 5 min on low flame.
Nutrition Facts : Calories 772.3, Fat 42.7, SaturatedFat 13, Cholesterol 236.2, Sodium 443.6, Carbohydrate 20.3, Fiber 4.5, Sugar 10.2, Protein 75.7
OVEN COOKED DUM KA CHICKEN (MURGHI)
A Madras version of Tandoori chicken. The chicken is marinated in a spice mix for a few hours and then cooked in the oven. This is delicious.
Provided by Brian Holley
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fry the onions in the butter till golden and remove from the pan, drain them but save the cooking fat. turn of the cooker.
- Put 3/4 of the onions in a blender and process them with all of the ingredient EXCEPT FOR THE CHICKEN.
- With a fork, prick the chicken all over and rub the spiced onion mixture into the flesh (yes use your hands or get the kids to do it). Set aside for a couple of hours to allow the flavour to develop in the meat.
- Pre-heat the oven to 350°F, arrange the chicken on a roasting dish, pour the drained fat over the chicken, arrange the remaining onions on top of the meat and cook for 1 hour.
Nutrition Facts : Calories 893.7, Fat 42.1, SaturatedFat 22.1, Cholesterol 366.6, Sodium 1439.6, Carbohydrate 15.8, Fiber 2.3, Sugar 7.5, Protein 108.5
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HOW TO MAKE DUM KA CHICKEN (WITH PICTURES) - WIKIHOW
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- Make a nut powder. Use a spice grinder or food processor to make a fine powder of the 2 tablespoons of cashews and 1 tablespoon of chironji nuts. Empty the grinder into a small bowl. Chironji nuts are also known as cudpah nuts. They are very similar to almonds, and you can usually find them in international markets. Instead of chironji nuts, you can substitute almonds. You can also substitute 1 tablespoon of poppy seeds and 1 tablespoon of sunflower seeds.
- Grind the 1 teaspoon of cumin and 2 teaspoons of coriander seeds. Use a spice grinder to grind up the seeds. Empty the grinder into a small bowl. You can use pre-ground cumin and coriander if you don't have the whole seeds on hand.
- Pull out a large non-stick skillet. Pour in both the powders you just created into the pan. Since you'll be letting the chicken marinate for several hours, you can also add all of these ingredients to a gallon-sized bag instead.
- Add the rest of the ingredients to the pan, minus the chicken. Mix thoroughly. Shahi jeera are black cumin seeds. You can add more regular cumin if you don't have this spice.
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- Take a pan (with lid), add chicken, the paste of chironji and cashew nuts, ginger garlic paste, fried onions, yogurt, green chili paste, red chili powder, whole garam masala (cinnamon stick, cardamom, cloves, shahi jeera), cumin powder, coriander powder, turmeric powder, salt, chopped mint leaves, chopped coriander leaves, squeeze the lime juice and even add oil, mix this well, rest it for 4 hours.
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