Dum Murg pasanda
- Chicken - 1kg
- Yogurt - ½ cup
- Red chili powder - 1 tbsp
- Coriander powder - 2 tbsp
- Turmeric powder - 1 tsp
- Garam masala powder - 2tsp
- Salt - 2 tsp
For curry
- Onions - 3, large, divided
- Ginger - a 2" knob
- Garlic - 8-10 cloves, large
- Green chilies - 1-2 (as per heat)
- Oil - ½ cup, divided
- Bay leaves - 2
- Cinnamon - 1" stick
- Green cardamom - 3
- Cloves - 3
- Water - 1 cup
- Salt - to taste
- Cilantro leaves - 2 tbsp,chopped
- Lemon juice - 1 tbsp
HOW TO MAKE
Mix together ingredients for marinade and coat the chicken pieces liberally. Cover and refrigerate for at least 2 hours or overnight, if you have time.
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- Make a paste with 2 large onions or chop them very finely. Set aside.
- Similarly, make a fine paste with ginger, garlic and green chilies. Set aside.
- Thinly slice the remaining onion and fry it in 3-4 tbsp oil till golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
- Heat rest of the oil in a large thick-bottomed pan. Add whole spices like bay leaves, cinnamon, cardamom, cloves and mace. Allow to crackle and become fragrant.
- Now add the onion paste and sauté on medium heat till thick and light golden, 15-20 minutes.
- Then add ginger-garlic-chili paste and sauté for a couple of minutes till the raw smell is gone.
- Then add the fried onion slices (reserving 2 tbsp for later) . Mix well, stir and cook till you see the oil starting to separate at the sides.
- Now add the marinated chicken and any leftover marinade juices. Toss with the masala and cook on medium-high for a few minutes to seal the meat juices.
- Add the powdered nuts and stir well to combine. Add a cup of water and check seasoning.
- Cover and cook on low till chicken is tender, around 30 minutes.
- Open lid and reduce gravy further if desired. Ideally, the curry should be very thick.
- Sprinkle the reserved fried onions, chopped cilantro and lemon juice on top. Remove from heat and keep covered till serving.
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