Quarantine Recipe 3- Masala Dum Murg

Masala Dum Murg

Ingredients-

Chicken- 1kg, Hung curd-100gms, Chopped onion- 5 whole, Ginger garlic paste- 4tbsp, Green chilli paste- 2tbsp, Whole, Fennel seeds (whole)- 2tsp, Black pepper powder- 2tsp, Garam masala powder- 2tbsp, Dry red chilli (whole) - 2 pieces, Bay leaf- 2 pieces, Cumin powder- 2tbsp, Coriander powder- 2tbsp, Kashmiri red chilli powder- 2tbsp, Turmeric powder-2tsp, Tomato chopped- 2 whole, Potato- optional, White pepper powder- 1tsp, Salt- to taste, Mustard oil- 100 ml, Ghee- 50gms.

Method-

Marinate the chicken with all the spice powder, paste, hung curd, chopped onion, chopped tomato and mustard oil. Refrigerate overnight.

In a handi, add ghee and when it sizzles add the marinated chicken with/without potato and stir to mix well. Let it cook on a low flame and cover it with a lid for 10- 15 minutes.

After that place the covered handi over a tawa and keep it on slow flame on dum for 15 minutes.

Serve it with steam rice or naan.