Oven Cooked Dum Ka Chicken Murghi Recipes

DUM KA CHICKEN

Dum Ka Chicken image

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

Ingredients

1/2 kg chicken parts
1 large onion, chopped
250 g yoghurt
1 tablespoon cashew nuts, grounded
1 tablespoon ginger-garlic paste
2 tablespoons chili powder
1/4 tablespoon turmeric powder
2 tablespoons garam masala
1 tablespoon lemon juice
2 -3 sprigs coriander
2 -3 sprigs mint
1 dash salt and pepper

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)

Oven Cooked Dum Ka Chicken (Murghi) image

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

Ingredients

3 lbs skinless chicken, and jointed
1 lb onion, sliced
4 ounces ghee
1/4 pint plain yogurt
1 inch cinnamon stick
2 cardamom pods
1/2 teaspoon black pepper
1/2 teaspoon chili powder
2 green chilies
1/2 ounce fresh coriander leaves
1/2 teaspoon ground ginger
2 teaspoons salt
2 teaspoons fresh coconut, shredded

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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