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Nizami Dum ka Murgh Recipe ⤵️

Hyderabadi Food Series Episode 15: Nizami Dum ka Murgh 🍗

Ingredients (Serves 4)

Shahi Masala Paste 🥥
10 almonds
10 cashew nuts
1/2 cinnamon stick
1 star anise
2 cardamom
3 cloves
3 tbsp desiccated coconut
5 garlic cloves
2 inch ginger
1 green chilli

Dry roast the whole spices, almonds, cashews and coconut till golden & fragrant
Add the ginger, garlic and green chilli
Blend in a smooth paste with some water

Chicken Marination 🥘
750 g chicken with bone
150 g yogurt
1 tsp shahzeera
1/2 tsp turmeric
1.5 tbsp Kashmiri red chilli pwd
3/4 tsp coriander pwd
1 tsp salt
3/4 tsp black pepper pwd
1/2 tsp cardamom pwd
1/2 tsp garam masala pwd
1 cinnamon stick, 2 cardamom, 3 cloves, 3 peppercorns
2 large onions golden fried, crushed
1/4 cup onion oil
Handful coriander & mint leaves
2 green chillies chopped
2 tbsp lemon juice
2.5 tbsp desi ghee
Few strands saffron soaked in 1/4 cup warm milk
Charcoal piece

Marinade the chicken with all the listed ingredients & the prepared masala paste for at least 1 hour or preferably overnight
Transfer to a pot and put on high flame for 5 minutes till the chicken comes to a boil
Now reduce the flame and cook on low for 35 to 45 minutes (keep stirring every 7 to 10 minutes to avoid masala from burning)
The oil will separate. Adjust the salt.
Give a charcoal smoke for 5 to 10 minutes
Mix and serve hot with rumali roti, phulka or naan

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