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!!
