Recipe for Hyderabadi Chuley ka Dum Murgh or clay pot chicken curry
Spiced chicken pieces, slow-cooked in a clay pot... best eaten with steamed rice, roti or naan
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 45m |
| SERVES | 4 |
250 gms chicken pieces
1 tbsp ghee or clarified butter
3 tbsp oil
2 red onions, finely chopped
2 green chillies, slit
1 tbsp ginger-garlic paste (a blend made using equal portions of ginger and garlic)
2 tomatoes, finely chopped
Salt to taste
½ cup coriander leaves, chopped
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
1. Heat a clay pot on a medium flame and add a spoon of ghee and three spoons of oil.
2. Add the chopped onions and slit green chillies. Sauté until golden brown.
3. Add ginger-garlic paste and sauté until the raw aroma fades.
4. Next, add the chopped tomatoes and stir well. Add turmeric powder, red chilli powder, salt, garam masala powder. Stir well and let it fry for a minute or two.
5. Add cleaned and drained chicken pieces. Sauté well until the chicken absorbs the spices completely. Add a handful of chopped coriander leaves and stir well. If necessary, add ¼ glass of water and bring it to a boil.
6. Close the lid with the help of flour dough and let it cook for 20 minutes.
7. Break the flour cover, serve hot with steamed rice, roti or naan (unleavened flatbread). Enjoy!
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