Dum Ka Murgh (Hyderabadi)

Ingredients

• 750 grams of chicken
• 2 tablespoon of ginger garlic paste
• 1 lemon juice
• 150 grams of yogurt
• 1 tablespoon Kashmiri chili powder
• 1 tablespoon of coriander powder
• 1 teaspoon of turmeric powder
• 1 teaspoon of garam masala powder
• 1 teaspoon of black pepper powder
• Salt to taste
• 15-20 cashews
• 3 green chilies
• 3 small pieces of dry coconut
• 2 golden fried onions
• Oil (from fried onions)
• 2 green cardamoms
• Saffron soaked in milk
• Coriander and mint
• Water

Instructions

1. 1In a pan, add chicken, ginger garlic paste, lemon juice, yogurt, Kashmiri chili powder, coriander powder, turmeric powder, garam masala powder, black pepper powder, salt to taste.
2. 2Make a fine paste with cashew, green chilies and dry coconut and add the paste to the pan.
3. 3Add chopped fried onions and the oil used to fry the onions.
4. 4Add 2 green cardamoms and saffron soaked in milk.
5. 5Add coriander and mint leaves.
6. 6Mix well and cook on low heat for 20-25 minutes, covered and stirring occasionally.
7. 7Garnish with coriander leaves.
8. 8Serve hot!