Chicken dishes are quite popular. Gone are the Sundays where Mom used to cook Dekchi (Aluminium Saucepan) full of Mutton curry along with potatoes. She prepared the mutton effortlessly and the end product when it came to the table was full of love and taste. These days its my wife who is ruling the kitchen and she has almost surpassed my mom's culinary skills (i am writing this confidently since no one in my family reads my blog). Well I too deserve the credit for making some vital suggestions to her cooking ;)
As you all know that I am in-charge of the kitchen these days and trying to thrive up to the expectations of my folks. Last Sunday I cooked Jeera rice, Cucumber raita and a simple chicken curry, my version of the infamous Dum Chicken. I am sharing this recipe with you all and I am sure you will enjoy cooking this dish for your family
Ingredients
Chicken - 1 kg (skin removed and cut into medium to big size pieces)
Onion - 2 -3 (roughly chopped)
Tomatoes - 2 -3 (roughly chopped)
Curd - 1 cup (liberal enough to coat the entire chicken)
Turmeric - A pinch
Ginger - 1 inch (roughly chopped)
Garlic - 6 - 8 clove (roughly chopped)
Green Chillies - 2 - 3 (Chopped)
Some whole spices — 4 cloves, 1 inch piece cinnamon, 2 to 3 cardamom, 1 bay leaf, 1 teaspoon whole black pepper corns
Garam masala powder - 1 teaspoon
Salt - 1 teaspoon full
Ghee - 1 tablespoon
Method
1. Coat the chicken with all the ingredients, except ghee and marinate for 2 - 3 hours in a handi or vessel which can be covered with a tight fitting lid.
2. Just before cooking pour the ghee all over the marinated chicken.
3. Take some wheat flour and water and knead them together to make a chapatti dough (Atta)
3.Seal the handi/ vessel with atta and cover with the lid. The atta is used to let the chicken cook in its own juices since no water is added to it.
4. Cook on high flame for 10 minutes and then cook on low flame (simmer) for almost 1 hour. If you are using an oven (Not microwave) then you can cook for 45 minutes at 180 degrees (make sure it doesn't get burnt). I prefer the conventional stove.
5. After removing from the heat let it stand for 5 minutes.
6. At the end you should have little gravy of medium consistency.
7. Sprinkle some chopped coriander leaves or fried onions and serve with roti or pulao. I served the dum chicken with Jeera rice, which was an amazing combination.
Try it folks.... you will like it.
