Hyderabadi Dum ka Murgh

Method

1. 1

   In a pot of boiling water, add the cashew and almonds. Boil for 5 minutes. Remove the skins of the almonds. Grind it into a paste along with the cashews, desiccated coconut, green chilli and water as needed.

   Dessicated CoconutCashew (full)AlmondsWaterGreen Chilli

2. 2

   To the chicken, add all the dry ingredients for the marination, lemon juice, ginger garlic paste and mix.

   Chicken DrumstickSaltTurmeric PowderCoriander PowderKashmiri Red Chilli PowderGaram Masala PowderBlack Pepper PowderKasuri MethiShahi JeeraGreen CardamomBlack CardamomKewra WaterGinger Garlic PasteLemon JuiceFried OnionMint LeavesCoriander Leaves

3. 3

   Then mix the curd, khoya, saffron and curd. Mix well. Marinate for 3 hours, or overnight for the best results.

   CurdKhovaSaffronGhee

4. 4

   Place the chicken into a heavy bottomed pot. Seal the pot using aluminium foil and the lid.

5. 5

   Heat a Tawa over high heat. Place the sealed pot on the Tawa and cook for 5 minutes.

6. 6

   Reduce the flame and cook for 35 minutes on low heat.

7. 7

   Open the dum. Place a bowl with hot charcoal in the pot. Pour a teaspoon of ghee for the smoke. Cover tightly and rest for 5-7 minutes, depending on the level of smokiness you want in the dish.

   CharcoalGhee

8. 8

   Remove the charcoal, cover and rest for 20 minutes before serving.