Dum Chicken Kali Mirch

Cooking time
45 mins
4 people




Meal course
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500 gramchicken-thigh-and-drumstick
4 numbersliced-onion
1 inchesginger
7 numbergarlic-cloves
1 numbertomato
2 numbergreen-chilli
100 gramhung-curd
3 table-spoonfresh-cream
1 teaspoonred-chilli-powder
1 teaspoonturmeric-powder
2 table-spoonblack-pepper
1 pinchsalt-to-taste
1 teaspoonsugar
2 teaspoonmeat-masala-powder
1 handfulcoriander-leaves
1 teaspoongaram-masala-powder
2 table-spoonvegetable-oil
1 teaspoonghee-clarified-butter

Cooked on ‘dum’ or steam, we had this with Bengali pooris, called Luchi

  1. Heat oil and fry the onions until crispy fried.
  2. Cool, make a paste...add the coriander stems here.
  3. Make a paste with half the ginger-garlic and tomato.
  4. Thaw chicken, make slits on both sides with a sharp knife.
  5. Beat the curd with the ginger-garlic tomato paste and rub it thoroughly on the chicken, ensuring that the masala enters the slits.
  6. Now add turmeric, salt, pepper and also mix well.
  7. Wrap cling film and Refrigerate for a few hours.
  8. Heat the remaining oil again and add the retained ginger garlic and tomato paste.
  9. Fry for a few seconds and then add the fried onion paste.
  10. Fry for 4 to 5 minutes, adding the chicken in now. Also add the marinade in now.
  11. Add dry masalas, salt, and bhuno well, about 8 to 10 minutes on low heat. Once you see the chicken skin turn slightly crisp and brown, add 1 cup of water, cream and mix well.
  12. Use an aluminum foil to seal the pan well, and add a cover on top to avoid any steam from escaping.
  13. I've made this on induction, so I kept the chicken on 300 power for 30 minutes.
  14. Un-seal, check gravy consistency, and if done, garnish with coriander, and serve hot

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