‘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:
- 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
- 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.
Till my next post