Dum Murg

‘Dum’ means to ‘breathe in’. It is believed that this style of cooking known as ‘DUM’ came from Persia during the regime of the Mughals in the country. Dum is a slow cooking process done in a vessel with a tight fitting lid. Minimum amount of liquid is added and the chicken cooks in its own juices, infact the end result is utterly delectable and delicious, the chicken -and the spices added -in sync with each other.

I love cooking with chicken, it’s our favourite at home. You can grill, roast, bake or even just make a curry. This particular dish cooked on a slow fire is so flavoursome and the little splash of mint sprinkled as a garnish, when stirred through the rich sauce just adds more value to the dish.  It’s the ideal accompaniment to any Indian bread or pulao. A very close to my heart fond memory is whenever I make this curry, it’s my son – with a piece of roti- wiping the dish clean!  Wow!  Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy till the last!

For this particular curry I use an iron dish deep enough to hold a kg of chicken with a tight fitting lid.  According to Gordon Ramsay -the joy and satisfaction of a meal is equal to the passion and effort given to its preparation. I absolutely agree!

So here goes the recipe – it’s a two in one!

For a curry as well as for a grill/ bake:

Ingredients:

  • Chicken-1kg
  • Onions sliced -3
  • Ginger- garlic paste -2 tbsp
  • Kashmiri Chilli powder -3tbsp
  • Garam masala -2 tbsp
  • Tomato purée – 3/4 cup (tetrapack)
  • Cashewnuts- 4 tbsp
  • Khus- khus – 2 tbsp (roasted)
  • Milk -1/2 cup
  • Water -1/2 -3/4 cup
  • A sprig of mint leaves

Method:

  • Clean and cut chicken into medium pieces.
  • In oil fry sliced onion till golden brown.
  • On low heat, add ginger- garlic paste and fry well.
  • Add chilli and Garam masala powders and simmer on dum till oil floats on top.
  • Soak cashewnuts and roasted khus- khus in milk for 15 minutes and grind to a paste.
  • Add cashewnut paste and tomato purée, cover and cook on dum till oil floats on top.
  • Add chicken, 3/4 cup of water, salt to taste and cook till chicken is tender.
  • Check for seasoning.
  • Add a tbsp of ghee and remove.
  • Garnish with mint and serve with roti/ pulao of your choice.

Chefs tips and instructions:        

For the grill/ bake

  • Barring the onions, water and milk, take all the ingredients, (tomato purée -1/2 cup) in a food processor and blend to a smooth paste Add salt to taste.
  • To grill or bake, cut chicken into 10-12 pieces.
  • Marinate the chicken overnight.
  • Apply a little ghee with the help of a brush and bake or grill the chicken till tender.
  • Dry roast some mint leaves, powder and sprinkle on top and serve. It’s simply divine!
  • Serves 6-8.

 

Keep trying

Till my next post

Cheers,

Rose

 

 

 

 



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