hyderabadi dum chicken

Ingredients

For the Marinade:

Chicken (bone-in pieces) – 1 kg

Naturral Yogurt (curd) – 750 gms. Use asda brand. If you use Greek yogurt may need to add 1/2 cup water. Increase to 1 kg if you want more gravy.

Ginger-garlic paste – 2 heaped tbsp

SouthIndian4Me Dhaniya Masala - 2 heaped tablespoon 

Salt – to taste

Lemon juice – 1 tbsp

Fried onions (birista) – slice 500 gms onions and fry in oil until soft and brown. Not deep fried, but caramelized and brown. Reserve remaining oil to use in marinade.

Fresh coriander leaves – 2 tbsp (chopped)

Fresh mint leaves – 2 tbsp (chopped)

Oil – 2 cups

Instructions

1. Marinate the Chicken with all ingredients in a thick bottomed pan. Keep overnight in fridge or minimum 4 hours. You will cook the curry in same pan. 

2. Next day, place a flat frying pan on hob on medium high heat. Place the pan with marinated chicken on frying pan. Keep on medium - high heat. In about 10 minutes you should see bubbles indicating enough heat to cook.

Cover the pot with a tight-fitting lid. ( in traditional cooking dough is used to seal edges and keep steam in)

3. Cook until meat is tender. Adding large chunks of potatoes is a great idea, as it cooks at same time as chicken. Also better to check potatoes if cooked rather than breaking meat pieces. 

4. Due to indirect heat cooking this can take 90 to 120 minutes to cook till tender.

If you don't have the time, you can speed up the process by heating oil in a thick bottomed pan and add the chicken with all the marinade to it. Basically , normal direct heat cooking. This way it will cook in 30 - 40 minutes on medium-high. You should see oil on the surface.

4. Finish and Serve

Switch off heat and While curry is hot, Sprinkle 1/4 teaspoon of the Dhaniya Masala. Toast 1/4 teaspoon black peppercorns, grind corsely in pestle and mortar and sprinkle. Close lid.

Garnish with more fried onions, coriander, and mint leaves. Serve with rice or naan.