|
Dum Ka Murgh
- Mumtaz Pasha Khan
Preparation time: | 30 Minutes | |
Cooking time: | 45 Minutes |
Serving size: | 150 gms |
Serves: | Four |
Cooking method: | Bake |
|
Ingredients
Spring chicken cut into pieces at joints with bones | 1 | kg |
Sour cream | 1 | cup |
Oil | ½ | cup |
Red Onions | 200 | gms |
Fresh Cilantro | ¼ | cup |
Mint | 1/8 | cup |
Fine green Chillies | 4 | nos |
Red Chilli powder | 2 | teaspoons |
Turmeric powder | ½ | teaspoon |
Iodised Salt | 1 ½ | teaspoon |
Garam masala powder | 1 | teaspoon |
Preparation
- Marinate the chicken with ginger-garlic paste, chilli powder, turmeric powder and salt.
Cooking Procedure
- Slice onions finely and fry in oil till light brown. Spread out on a plate to cool. After cool crush it.
- Dry roast, Khush khush, cheronji and almonds and grind to a fine paste.
- Soak saffron in 2 tablespoon of water.
- Mix all the ingredients to the marinated chicken. Arrange in a flat pan.
- Bake in a moderate oven 180 degree centigrade for 45 minutes and serve
Serving ideas
Serve as a snack or serve with Nan, Rotis or Rice.
|
