Nizami Dum Murg

Nizami Dum Murg

Recipe Courtesy - Faranak Irani
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An irresistible dish

  • To prep

    1 hr
  • To cook

    1 hr30 min
  • Level

    Medium
  • Servings

    2
  • 1 Kg Boneless chicken cut into medium sized pieces (I used tenderloins)
  • 2 tblsp of red chillies ginger & garlic paste
  • Juice of 1 lemon
  • 3 onion fried crisp and golden and crush half of it
  • 1 cup(250 gms) of yoghurt
  • 50 Gms Cashew nuts
  • 30 gms golden raisins or sultanas
  • 4-5 whole cardamoms
  • 1 bay leaf
  • 2 Pieces of cinnamon
  • 1 whole black cardamom
  • ½ tsp Iranian Saffron
  • 2 tsp of Shahi Jeera
  • 3-4 green chilies slit
  • ½ cup fresh coriander
  • ½ cup fresh mint
  • 2 tsp Kasoori methi
  • 2 tblspn Khoya or mava
  • 2 tsp Tandoori Powder
  • ½ tsp clove powder
  • 1 tsp cinnamon powder
  • 1 ½ tsp green cardamom powder
  • 2-3 tblspn of butter or ghee
  • Salt to taste

Method

    Wheat dough for Dum or can use a oven proof casserole dish
    Marinate chicken with lemon juice, red chilies, ginger, garlic paste and tandoori powder for at least 15 min. Meanwhile In a bowl crush the fried onion and mix yoghurt, kasturi methi, clove, cardamom, cinnamon powder salt, saffron, Khoya, melted butter/ghee and add the marinated chicken to this paste. Rest the chicken for atleast 2 hrs.
    In a hot pan heat couple of drops of oil/ghee add whole cashewnut and fry them brown when done turn off rhe heat and add raisins. Grind to paste with 2 tblsp milk. Add the paste to the marinate
    Heat oil and add the whole garam masala (sabut garam Masala) and fry for couple of min till it releases natural oil and aroma. Pout the oil along with the garam masala on the marinated chicken. Add slit green chillies, coriander and Mint Leaves.
    Pre heat oven at 200 C for 10 min. Cover & Seal the pot with dough. If using casserole dish seal the pot with thick foil and place lid (ensure the pot is sealed well and the steam does not escape)
    Cook at 180 C for 15-20 min depending on the cut of chicken used.
    Unseal and Serve the dum at the table. It is very Impressive to bring in a steaming hot pot and opening it front of your guest. Oh the aroma that that comes as soon you take off the lid is irresistible.
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer

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