Hyderabadi Dum Chicken

• Gluten free

• Meat

  • 500 g Chicken with bones

• Produce

  • 1 tsp Chilli, red powder
  • 1/2 tsp Coriander, Powder
  • 1 Sized onion, medium large

• Refrigerated

  • 1/4 cup Curd

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 2 tsp Cashew paste
  • 2 tsp Ginger-garlic paste

• Baking & Spices

  • 1/4 tsp Black pepper, Powder
  • 1 Salt
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 3 tbsp Oil

Found on savoryandsweetfood.com

Description

Ingredients

• 500g chicken with bones cut into medium sized pieces
• 1 medium large sized onion sliced thinly
• 1/4 cup curd
• 2 tsp ginger garlic paste
• 1 tsp red chilli powder
• 1/4- 1/2 tsp black pepper powder
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1 tbsp tomato paste
• 3 tbsp oil
• 2 tsp cashew paste
• salt to taste

Directions

• Deep fry the sliced onion till golden brown and crisp. Make sure that you do not burn the onions. Crush it well. Marinate the chicken with all the ingredients listed above. Marinate for 2-3 hours. Place the chicken in one layer in a pan. Pour 1 cup of water and mix well. Let it come to a boil. Cover and cook on low for 20 minutes. Open the lid and cook for another 10 minutes till the gravy gets thick and oil separates. If you want more gravy, you can add a half cup of water after the 20 minutes cooking. Garnish with coriander leaves.