Nizami Dum Ka Chicken

Ingredients

• 11 Cashews (For roasted nut paste; source specifies 10–12)
• 9 Almonds (For roasted nut paste; source specifies 8–10)
• 1 tbsp Melon seeds (For roasted nut paste)
• 1 tbsp Poppy seeds (For roasted nut paste)
• 2 tbsp Desiccated or fresh grated coconut (For roasted nut paste; use either desiccated coconut or fresh grated coconut)
• 1 Star anise (For roasted nut paste)
• 4 Whole green cardamom pods (For roasted nut paste; source specifies 3–4)
• 0.5 inch Cinnamon stick (For roasted nut paste)
• 1 tsp Shahi zeera (For roasted nut paste)
• 5 Whole cloves (For roasted nut paste; source specifies 4–5)
• Water (As needed to blend the roasted nut paste)
• 1 kg Chicken (Bone-in preferred)
• 0.5 cup Thick yogurt (For marination)
• 2 tbsp Ginger-garlic paste (For marination)
• 0.5 cup Fried onions (birista) (Use generously as stated in the transcript)
• 2 tbsp Fresh mint leaves (Chopped, for marination)
• 2 tbsp Cilantro (Chopped, for marination; also reserve additional leaves for garnish)
• 2 Green chilies (Mentioned in the transcript but omitted from the written ingredient list; estimated amount)
• 1 tsp Red chili powder (Adjust to taste)
• 0.5 tsp Turmeric powder (For marination)
• 1 tsp Coriander powder (For marination)
• 0.5 tsp Garam masala (For marination)
• 0.5 tsp Cumin powder (For marination)
• 1 Lemon juice (Juice of 1 lemon)
• 2 tbsp Ghee (For marination)
• 2 tbsp Oil (For marination)
• 2 tbsp Prepared roasted nut paste (Made from the roasted nuts, seeds, coconut, whole spices, and water above)
• 2 tbsp Saffron milk (A few saffron strands soaked in 2 tbsp warm milk)
• Salt (To taste)
• Wheat-flour dough (Optional; use to seal the lid during dum cooking)
• 1 small piece Charcoal (For smoking the finished chicken)
• 1 tsp Ghee (For the charcoal smoke)
• Fresh mint leaves (For garnish)
• Fresh cilantro (For garnish)

Steps

1. 1

   Combine the cashews, almonds, melon seeds, poppy seeds, coconut, star anise, cardamom, cinnamon, shahi zeera, and cloves in a dry pan. Roast gently over medium-low heat until fragrant, taking care not to burn the nuts or spices.

2. 2

   Cool the roasted mixture slightly, then blend it with enough water to make a smooth, thick nut paste. Measure out 2 tablespoons for the marinade and reserve the rest for another use if any remains.

3. 3

   Place the chicken in a large bowl. Add the thick yogurt, ginger-garlic paste, fried onions, chopped mint, chopped cilantro, green chilies, red chili powder, turmeric, coriander powder, garam masala, and cumin powder.

4. 4

   Add the lemon juice, 2 tablespoons ghee, 2 tablespoons oil, 2 tablespoons prepared nut paste, saffron milk, and salt to the chicken.

5. 5

   Mix thoroughly with clean hands or a sturdy spoon, coating every piece of chicken evenly with the marinade. Cover and refrigerate or rest in a cool place for about 2 hours.

6. 6

   Transfer the marinated chicken and all of its marinade to a heavy-bottomed, lidded pot. Spread it into an even layer so the pieces cook uniformly.

7. 7

   Cover the pot tightly with its lid. If desired, seal the lid with wheat-flour dough to retain steam and flavor.

8. 8

   Cook over a very low flame for about 50 minutes, until the chicken is tender and cooked through. Stir only if necessary, keeping the pot covered as much as possible. The thickest piece should reach at least 165°F/74°C, and the sauce should be rich and cohesive.

9. 9

   Open the lid and check that the chicken is fully cooked and tender. If the sauce is thinner than desired, simmer uncovered briefly over low heat until lightly thickened.

10. 10

    For the optional smoky finish, heat the small charcoal piece until glowing. Place it in a small heatproof bowl set inside the chicken pot, add 1 teaspoon ghee to the charcoal, and immediately cover the pot to trap the smoke for several minutes. Remove the charcoal before serving.

11. 11

    Garnish with fresh mint and cilantro leaves. Serve hot with rice, naan, roti, or other flatbread.

Notes

The written post says the full method is in the comments, but no comment recipe was provided. The cooking time and 2-hour resting period come from the transcript. Green chilies are mentioned in the transcript but not quantified in the written list, so the quantity is an estimate. Use caution when smoking with charcoal and remove it before serving.

Nutrition per serving

• main
• Indian
• Hyderabadi
• South Asian
• chicken
• gluten-free
• slow-cooked
• dum cooking