Dum Ka Chicken

Dum Ka Chicken in traditional method -- A popular Hyderabadi dish known as Dum ka Murgh, is a very rich, aromatic and flavorful dish; chicken cooked in its own juices combined with lot of spices, almonds and cream in slow cooking method.

• Chicken 1 kg
• Chironji 1 tbs
• Cashew nuts 1 tbs
• Ginger garlic paste 1 tsb
• Fried onions (medium size) 2
• Yogurt 1 cup
• Green chilly paste 1 tbs
• Red chilly powder 1 tbs
• Cloves 5 
• Cardamom 4 
• Cinnamon sticks 3 
• Shahi jeera ½ tsb
  Cumin powder ½ tsb
  Coriander powder 1 tbs
  Turmeric ¼ tbs
• Salt
  Mint chopped ½ b
  Coriander chopped ½ b
  Lime juice 1 tbs
  Oil 2 tbs

Method

Take chironji and cashew nuts, put into the blender and add water make a paste.
Take a pan(with lid) add chicken, add the paste of chironji and cashew nuts, ginger garlic paste, fried onions, yogurt, green chilly paste, red chilly powder, whole garam masala, cumin powder, coriander powder, turmeric, salt, chopped mint, chopped coriander and squeeze the lime juice and add oil mix this well rest it for 2 hour, after that take out the chicken, add water(optional if required as gravy ), then take the lid and place the edges with dough on the lid and seal it, cook this in a medium to flame for 10 minutes and reduce the flame and place back the pan on the iron tawa and cook this in a slow flame for 20 minutes. Then switch off the flame and leave it aside, serve this with roti, or rice.