Dum Ka Laal Murgh (Party Style Hyderabadi Red Chicken) Recipe

Cooking Directions

• STEP 1.Marinate the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for at least 1 hour.
• STEP 2.Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
• STEP 3.Add onions and cook until golden brown.
• STEP 4.Add tomatoes, cashew nuts, and cook until the tomatoes are soft.
• STEP 5.Blend the mixture into a smooth paste.
• STEP 6.In a separate pan, heat ghee and add the marinated chicken. Cook until the chicken is browned.
• STEP 7.Add the blended paste, water, and cook on low heat for about 30-40 minutes until the chicken is cooked through and the flavors are well combined.
• STEP 8.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• For a spicier version, you can add more red chili powder or green chilies.
• Make sure to cook the chicken on low heat to ensure it is tender and juicy.
• You can add a few drops of rose water or kewra water for a fragrant touch.

Storage and Serving

• Leftover Dum Ka Laal Murgh can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish before serving.
• Serve with naan, rice, or pulao for a lavish meal.