Chicken Dum Handi

 This recipe is coursey Radhika Bali.

Chicken Dum Handi!

A) Marination

Ingredients for Marination

1. 500gms - Chicken (preferably with bone)

2. 1 Cup - Yoghurt

3. 2 tsp - Chilli Powder

4. 1 tsp - Turmeric

5. 2-3 tsp - Oil

6. Salt to taste

Mix all the above together and let it marinate for a couple of hours in the fridge

B) Preparing Masala Paste:

Ingredients for Masala Paste

1. 2 tsp - Coriander (Dhaniya) seeds

2. 3 tsp - Saunf (Fennel Seeds)

3. 3 tsp - Shah Jeera (Caraway/Cumin Seeds)

4. 1/2 inch - Cinnamon

5. 1-2 tsp - Peppercorn (Adjust as per the hotness needed)

6. 2 tsp - Khas-khas (optional)

7. 3 - Onions Chopped

Method for Masala:

1. Dry Roast Dhaniya, Saunf, Shah Jeera, Cinnamon and peppercorns together for a few mins on low flame until the flavours come out

2. Let it cool and grind the above + khas-khas to a fine powder

3. Take a 1tbsp of oil in a pan and roast Onions. Once onions are brown mix with the powder in point #2 and grind it into a fine paste

C) Preparing Curry  

Ingredients

1. 2-3 - Tomatoes chopped

2. 1/2 a beetroot chopped (optional)

3. 1/2 - Ginger

4. 3-4 - Garlic cloves

5. 1 - Bay leaf

6. 1tbsp - Oil

7. Salt to taste

Method

1. Make Puree out of tomatoes, ginger, garlic and beetroot

2. Take 1 tbsp oil in a traditional handi or a large pan with a lid and put bay leaf and the masala paste from part B above.

3. Fry on medium heat till the oil starts to separate.

4. Add Tomato+Beet puree and bring it to boil on medium heat

5. Add the marinaded chicken and mix well. Add half a cup of water. Adjust salt

6. Cover with lid and seal the lid with roti dough (this is for the dum).

7. Let it cook for 15-20 mins on low flame

8. Remove lid and adjust salt as necessary and check if the chicken is cooked properly. Cover the lid and Cook for a few more minutes if the chicken is not cooked.

Add chopped coriander leaves & green chillies for garnishing (optional)

Serve with Roti!

Final Product!

On the DUM!!