Dum Ka Murgh : chicken

Dum ka Murgh is a recipe cooked with chicken and rich Indian spices. It gets the name “Dum” because of the way it is cooked. The chicken is marinated in rich Indian spices and cooked by covering it tightly with a lid. The chicken is cooked with the steam that forms inside the vessel. Also, it has a nice smokey taste due to the coal added on top of it. You would need a ‘lagan’ or a wide mouthed flat vessel to cook this dish.Try it out and let me know your comments!

Ingredients:

Chicken (boneless) – 1kg
Ginger Garlic paste – 2 tbsp.
Salt – as per taste
Turmeric powder – 1/2 tsp
Red chilli powder – 2 tsp
Black pepper powder – 2 tsp
Lemon juice – 2 tbsp
Kebab cheeni – 8 to 10
Coal – medium piece
Curd – 300 gms
Onion (fried) – 2 tbsp
Oil – 100ml

Marination:

•  Clean the chicken cut it into medium sized pieces (or as you like).

•  Add ginger garlic paste, lemon juice and salt and let it marinate for 15 minutes.

• Then add red chilli powder, black pepper, turmeric powder and curd and again let it marinate for another 20-25 minutes.

Method: 
•  Place the marinated chicken in the lagan and add oil to it. Keep it on stove on a low flame.

•  Meanwhile burn the coal until it turns into red. Place the burnt coal on a silver foil and place this silver foil on the chicken.

•  Pour a tsp of oil on coal and cover the utensil immediately for 5 minutes.

•  After 5 minutes, remove the covered plate and coal from chicken. Cook the chicken well for sometime until it gets dry.

•  Garnish it with crispy friend onion.

Serve hot with Roti/Naan.