Murgh Dum (Kashmiri Chicken)
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| Ingredients |
- 1 kg Chicken
- 1 cup Curd
- 3 Cloves
- 1 pinch Asafoetida powder
- 1/2 teaspoon Ginger powder (dried)
- 1 1/4 inch Ginger
- 1/2 teaspoon Red chilli powder
- 1/2 inch Cinnamon
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- Salt (As per taste)
- 4 teaspoons Khoya
- 15 Blanched almonds
- 1 pinch Saffron
- 1/2 teaspoon Garam masala
- 4 tablespoons Ghee
- 2 cups Hot water
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| Method |
Crush khoya and mix with 4 tablespoons curd. Soak saffron in 1 tablespoon warm milk and keep aside for an hour. Peel and grate the fresh ginger. Mix crushed khoya, saffron, almonds and cardomoms and set aside.
Heat oil in a heavy-based pan, add all the ingredients including chicken and salt. Cover and cook until you hear a sizzling sound. Wait for a minute to allow the meat to brown. Add a couple of tablespoons of water; reduce heat and stir. Cover and cook further, sprinkling a couple of tablespoons of water each time the liquid dries up and the meat is uniformly golden brown. Add enough water (about 1 1/2 cups) to cook the chicken.
When tender, mix in the almond-khoya mixture. Cover and cook on low heat, stirring occasionaly, until brown and dry. Sprinkle with garam masala and remove from heat.
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Other Details |
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Serves: 4
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Time: 40 mins.
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Category: Main Course | State: Jammu and Kashmir | Submitted by: System
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