Dum Ka Murgh (Slow Cooked Chicken in Cashew-nut Gravy)
Dum Ka Murgh is a gluten-free, slow-cooked chicken in cashew nut gravy. Learn how to make delicious dum murgh in few simple steps.
Servings: 4
Ingredients
- 1 kg chicken skinned and with bones
- 2 large onion chopped
- ¼ Cup cashewnut paste
- ⅓ Cup yogurt whisked
- 2 tablespoon fresh cream
- 4 tablespoon ginger garlic paste
- Salt as per taste
- 4 tablespoon ghee for cooking
Whole Spices
- 1 bay leaf
- 2 – 3 green cardamom pods crushed
- 1 star anise
- 2 – 3 cloves
Other spices
- 1 teaspoon turmeric powder
- 2 teaspoon red chili powder
- 1 teaspoon Garam Masala
Instructions
- Clean, wash and dry chicken with a kitchen towel. Set aside.
- Heat ghee in a heavy bottomed saucepan over medium heat. Add whole spices and saute until they begin releasing aroma.
- Add chopped onion and over low heat saute until onion turn brown in color.
- Add ginger garlic paste and cashew paste, saute until oil separates from the masala.
- Add salt and, turmeric powder and chili powder. Saute for another 1 minute.
- Add chicken pieces along with whisked yogurt, garam masala and 2 Cup hot water. Mix nicely.
- Cover the saucepan with a tight fitting lid and reduce the flame to lowest. Let the chicken cook over low heat for 20 – 30 minutes or until it is done, do not open the lid in between. This could be done in the oven as well at 170-degree celsius for 1 hour.
- Once chicken is done open the lid stir in fresh cream and garnish with chopped coriander.
- Serve Dum ka Murgh warm with Phulka.