Hyderabadi style Dum Pukth Murgh

Dum PUkth Murgh/Hyderabadi style

  

Enjoy this deliciously rich and tasty Hyderabadi slow cooked Chicken curry using Dum method.
This is very late recap of my Eid ul Fitr (almost 5 days late), perhaps appropriately so. This year  instead of mutton i have cooked this chicken masala for a change.
 ‘Dum’ means to ‘breathe in’ and ‘Pukht’ to 'cook'. Dum Pukht cooking uses a round, heavy – bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and Dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, Herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. And the sealing of the lid; the sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the cuisines..

Ingredients for the main dish:

1. 500 gms chicken (breast pieces or leg pieces) 
2. ½ tsp turmeric powder
3. ¾ tsp green chilies.chopped
4. ¾ tsp chicken masala Powder *
5. ¾ tsp salt
6. ¾ cup curd
7. 1 tsp lemon juice
8. 2 units green cardamom
9. 3 pieces of cinnamon 
10. 1 bunch green coriander leaves
11. 2tsp Kasoori methi ,crushed
12. 2 fried onion
13. 2 tsp ginger garlic paste
14. 1 tbsp oil 
15. A little bit of kneaded wheat dough for seal the edges of the pan ( roti dough)

Ingredients for chicken masala Powder:

1. 2tbsp Coriander seeds
2. 1tsp Jeera/cumin
3. 3-4 pieces of cinnamon
4. 1 big cardamom
5. 2 green cardamom
6. 1 small piece of mace
7. 1tbsp Saunf/fennel
8. 1Star anise
9. 1tsp Poppy seed
10. 1tsp Black Pepper corns
11. 4-5 Guntur chillies/ Hot Dried red chillies 
12. 10-12 cashew nuts 

Star anise

1-2

Black cardamom

6

Black peppercorns

2 1/2 teaspoons

Cinnamon

10 1 inch stick

Cloves

1 tablespoon

Green cardamom

4 grams

Mace

1 blade

Coriander seeds

4 tablespoons

Cumin seeds

3 tablespoons

Nutmeg grated

1 teaspoon

Salt

1/2 teaspoon

- See more at: http://www.sanjeevkapoor.com/recipe/Garam-Masala.html#sthash.hYDK7XsC.dpuf

Star anise

1-2

Black cardamom

6

Black peppercorns

2 1/2 teaspoons

Cinnamon

10 1 inch stick

Cloves

1 tablespoon

Green cardamom

4 grams

Mace

1 blade

Coriander seeds

4 tablespoons

Cumin seeds

3 tablespoons

Nutmeg grated

1 teaspoon

Salt

1/2 teaspoon

- See more at: http://www.sanjeevkapoor.com/recipe/Garam-Masala.html#sthash.hYDK7XsC.dpuf

 METHOD
 chicken Masala Powder*

• Take a pan and lightly roast all the spices together except cashew nuts on the low flame.
• Let it cool and grind to a fine powder with the cashew nuts.
  

 Main dish

Marinated chicken

• Make a marinade by adding curd, turmeric powder, green chilies, chicken masala*, salt, lemon juice, green cardamom,cinnamon kasuri methi and ginger garlic paste in a bowl.
• Then add the chicken to this marinade and allow it to rest for about 20 minutes to 1 hour.
• Now transfer this marinated chicken to a heavy bottomed handi/sauce pan,and cover it with a lid. Now use the wheat dough and seal it nicely so that steam do not escape.
• Cook in a low flame for 25-30 minutes.
• Garnish it with chopped coriander leaves and serve hot with Naan/rotis /chapati