Dum ka Murgh cooked in a pot
Bismillahir Rahmanir Raheem.
This is basically a Chicken curry in a thick gravy of nuts and flavorful spices. I have omitted the red color that is traditionaly added to give it that vibrant look, but, i chose not to for the bad it does to our bodies.
Chicken - 2 pounds, cut and cleaned well
ginger-garlic paste-1 1/2 tsp
salt- to taste
red chilli powder- 2 tsps
garam masala- 1 tsp(cloves, cinnamon, cardamom, and kababchini)
heavy whipping cream-2 tbs
cilantro-1 tsp for garnishing
to be roasted and ground to a fine paste..
onions-fried to crispy, golden brown and crushed
Method: Marinate the Chicken with all the above ingredients for atleast two hours. Heat oil in a pot and pour the marinated Chicken with the marinade and cook on high heat for 7-8 minutes until all the moisture is evaporated and the gravy turns thicker. Reduce the heat and cook for another five minutes and when you see the oil seperating fro the gravy, turn off the stove and let it sit in the pot for ten minutes. Transfer to a serving bowl and garnish with chopped cilantro. Enjoy!