Recipe for Hyderabadi Chuley ka Dum Murgh or clay pot chicken curry

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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