Dum Chicken Masala
Servings - 2 - 3
INGREDIENTS
Milk - 2 tablespoons
Saffron - 1/4 teaspoon
Coconut - 30 grams
Almonds - 2 tablespoons
Cashews - 2 tablespoons
Water - 45 milliliters
Oil - 2 tablespoons
Onions - 170 grams
Chicken - 730 grams
Yogurt - 170 grams
Ginger garlic paste - 2 tablespoons
Green chili - 2 teaspoons
Coriander - 10 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Turmeric - 1/2 teaspoon
Garam masala - 1 teaspoon
Black pepper - 1/2 teaspoon
Cardamom powder - 1/4 teaspoon
Coriander powder - 2 teaspoons
Lemon juice - 1 tablespoon
Oil - 2 tablespoons
Coriander - for garnishing
PREPARATION
1. In a bowl, add 2 tablespoons milk, 1/4 teaspoon saffron and mix it well.
2. Soak for 8 - 10 minutes.
3. Take a pan, add 30 grams coconut, 2 tablespoons almonds, 2 tablespoons cashews and dry roast until it turns golden brown in color.
4. Remove it from heat and transfer this into a blender, add 45 milliliters water and blend it into a smooth paste.
5. Heat 2 tablespoons oil in a pan, add 170 grams onions and fry till translucent or until it turns dark brown in color.
6. Remove it from heat and transfer this into a mixing bowl, add 730 grams chicken, blended paste, 170 grams yogurt, prepared saffron milk, 2 tablespoons ginger garlic paste, 2 teaspoons green chili, 10 grams coriander, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1/2 teaspoon turmeric, 1 teaspoon garam masala, 1/2 teaspoon black pepper, 1/4 teaspoon cardamom powder, 2 teaspoons coriander powder, 1 tablespoon lemon juice and mix all the ingredients well.
7. Marinate for 2 hours.
8. Heat 2 tablespoons oil in a skillet, add the marinated chicken and mix it well.
9. Cover it with aluminium foil and cover it with lid.
10. Cook for about 15 minutes on medium heat.
11. Open the lid and give it a nice stir.
12. Again cover it with lid and cook for about 15 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat.
16. Garnish with coriander.
17. Serve hot.
