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Home> Meat Recipes> HYDERABADI DUM PUKHT CHICKEN

HYDERABADI DUM PUKHT CHICKEN

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Ingerdients:

 

 

1: chicken 16 pieces

2: onion 3 large (finely chopped)
 
3: ginger & garlic paste 1 tbs (heaped)
 
4: almonds 15 (skin off)
 
5: peanuts 1 tbs
 
6: sesame seeds 1tbs
 
7: poppy seeds 1 tbs
 
8: cumin seeds 1 ts
 
9: cinnamon stick 2 inch 
 
10:green cardamom 5
 
11:fenugreek seeds 1/2 ts
 
12:red chilli powder 1 ts (heaped)
 
13:salt 1&1/2 ts
 
14:black pepper corn 10
 
15:cloves 10
 
16:curry leaves hand full
 
17:yogurt 1&1/2 cup
 
18:oil 1/2 cup
 
19:desiccated  coconut 1 tbs
 
 
 
 

Recipe:

 

 

1: dry roast the almonds, poppy seeds, sesame seeds, coconut, peanuts till light golden, then grind to make powder.

2: heat oil add the cloves, black pepper, green cardamom, cumin seeds, fenugreek seeds, cinnamon stick, curry leaves, onions and fry till light golden on high flame.

3: then add ginger & garlic paste, salt, red chilli, the dry roasted and grinned powder, yogurt, water 1/2 cup mix and cook till the water dries and oil comes on surface on medium flame.

4: now add the chicken and wait for it to change colour, then add water 1/2 a cup wait for a boil cover and cook on medium flame till the chicken gets cooked and oil comes on surface.

5: serve hot with naan.

 

BY FAIZA ZARIF

(COOK WITH FAIZA)


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