Nizami Dum ka Murgh

Ingredients

• 10 almonds
• 10 cashew nuts
• 0.5 cinnamon stick (For the shahi masala paste)
• 1 star anise
• 2 cardamom pods (For the shahi masala paste)
• 3 cloves (For the shahi masala paste)
• 3 tbsp desiccated coconut
• 5 garlic cloves
• 2 inch ginger
• 1 green chilli (For the shahi masala paste)
• water (Some, to blend the paste)
• 750 g chicken with bone
• 150 g yogurt
• 1 tsp shahzeera (caraway)
• 0.5 tsp turmeric
• 1.5 tbsp Kashmiri red chilli powder
• 0.75 tsp coriander powder
• 1 tsp salt (Adjust to taste after cooking)
• 0.75 tsp black pepper powder
• 0.5 tsp cardamom powder
• 0.5 tsp garam masala powder
• 1 cinnamon stick (For the chicken marinade)
• 2 cardamom pods (For the chicken marinade)
• 3 cloves (For the chicken marinade)
• 3 peppercorns
• 2 onions (Large; fried until golden and crushed)
• 0.25 cup onion oil
• coriander leaves (Handful, together with mint leaves)
• mint leaves (Handful, together with coriander leaves)
• 2 green chillies (Chopped)
• 2 tbsp lemon juice
• 2.5 tbsp desi ghee
• saffron (A few strands, soaked in warm milk)
• 0.25 cup milk (Warm; for soaking the saffron)
• 1 piece charcoal (For smoking the cooked chicken)

Steps

1. 1

   Dry-roast the whole spices, almonds, cashews, and desiccated coconut in a pan until golden and fragrant.

2. 2

   Add the ginger, garlic, and green chilli to the roasted mixture.

3. 3

   Blend the mixture with some water into a smooth paste and set aside.

4. 4

   Put the chicken in a bowl. Add the yogurt, powdered spices, whole spices, fried crushed onions, onion oil, coriander and mint leaves, chopped green chillies, lemon juice, desi ghee, saffron soaked in warm milk, and the prepared masala paste. Mix thoroughly to coat the chicken.

5. 5

   Cover and marinate for at least 1 hour, or preferably overnight.

6. 6

   Transfer the marinated chicken to a pot and cook over high heat for 5 minutes, until it comes to a boil.

7. 7

   Reduce the heat to low and cook for 35–45 minutes. Stir every 7–10 minutes to keep the masala from burning.

8. 8

   When the oil separates, adjust the salt.

9. 9

   Give the chicken a charcoal smoke for 5–10 minutes.

10. 10

    Mix the chicken and serve hot with rumali roti, phulka, or naan.

Notes

The source does not specify the amount of water for blending, a method for producing the onion oil or golden-fried onions, or the precise charcoal-smoking setup. The serving breads are suggested accompaniments and are not included as measured ingredients.

Nutrition per serving

• main
• South Asian
• Hyderabadi
• chicken
• gluten-free
• slow-cooked
• charcoal-smoked
• dinner