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HYDERABADI DUM PUKHT CHICKEN
Ingredients
1: chicken 16 pieces
2: onion 3 large (finely chopped)
3: ginger & garlic paste 1 tbsp (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
Instructions
HYDERABADI DUM PUKHT CHICKEN
1: dry roast the almonds, poppy seeds, sesame seeds, coconut, and peanuts till lightly golden, then grind to make powder.
2: heat oil add the cloves, black pepper, green cardamom, cumin seeds, fenugreek seeds, cinnamon stick, curry leaves, and onions, and fry till light golden on high flame.
3: then add ginger & garlic paste, salt, red chili, the dry roasted and grinned powder, yogurt, water 1/2 cup mix and cook till the water dries and oil comes on the surface on medium flame.
4: now add the chicken and wait for it to change color, 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 the surface.
5: Served hot with naan.
BY FAIZA ZARIF
(COOK WITH FAIZA)
