‘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