Dum Ka Murgh

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Recipe

Ingredients

	500 grams	Chicken , bone-in pieces
	1 cup	Yogurt
	2 tablespoons	Ginger-garlic paste
	3 tablespoons	Onion , fried
	1 teaspoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Coriander powder
	1 teaspoon	Garam masala
	1 teaspoon	Cumin , powder
	1 teaspoon	Salt
	1/2 teaspoon	Saffron , strands
	1/4 cup	Milk , warm
	3 tablespoons	Ghee
	2 tablespoons	Lemon juice
	1 tablespoon	Cilantro , chopped fresh
	1 tablespoon	Mint , chopped fresh
	—	Spice , whole, 2-3 cloves, 1-inch cinnamon, 2-3 cardamom pods

Instructions

1. 1 In a large bowl, mix yogurt, ginger-garlic paste, fried onions, red chili powder, turmeric powder, coriander powder, garam masala, cumin powder, and salt.
2. 2 Add the chicken pieces to the marinade and coat well. Let it marinate for at least 2 hours or overnight in the refrigerator.
3. 3 Soak saffron strands in warm milk and set aside.
4. 4 In a heavy-bottomed pan, heat ghee and add whole spices. Sauté until fragrant.
5. 5 Add the marinated chicken along with the marinade to the pan.
6. 6 Cover the pan with a tight-fitting lid and cook on low heat for about 30-35 minutes until the chicken is tender.
7. 7 Once the chicken is cooked, add lemon juice, saffron milk, chopped coriander, and mint leaves.
8. 8 Cover and let it cook on dum (slow steam) for another 5-10 minutes.
9. 9 Serve hot with naan or rice.