Chicken Dumdaar

Contributed by Ruby Lamba

Ingredients:

  • 1 kg Chicken on the bone 1-1/2 inch pieces
  • 1 1/2  inch pieces Ginger paste divided
  • Garlic 10 cloves paste divided
  • 1 tbsp Oil
  • 6 Green Cardamoms
  • 2″ Cinnamon stick
  • 10 Black Peppercorns
  • 4  medium sized Onions Chopped
  • 3/4 cup Blanched almonds  paste
  • Salt to taste
  • 2 tsp Garam Masala Powder divided
  • 1 1/2 tsp Red chili powder  divided
  • 1/2 Lemon
  • 1 pinch Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/4 cup Tomato Puree
  • 1/2 cup Yogurt
  • 25 Fresh mint leaves
  • 1/2 cup Fresh Creme

Method:

  1. Take chicken in a large bowl, add salt, 1/2 tsp Garam masala Powder
  2. Add 1/2 tsp red chilli powder, half the ginger-garlic paste, lemon juice
  3. Mix and marinate for 3 to 4 hours.
  4. Heat oil in a non-stick pan, add green cardamom, cloves, cinnamon & black peppercorn
  5. Saute till fragrant.
  6. Add onions and saute’ till light brown.
  7. Add ginger-garlic paste to the mixture and saute’ till it gives an aroma.
  8. Add turmeric powder, coriander powder, cumin powder and remaining red chilli powder.
  9. Add tomato puree’ and saute’
  10. Add yogurt and mix well
  11. Add almond paste & mix
  12. Add Chicken and mix well.
  13. Adjust salt, add fresh min leaves and mix.
  14. Add remaining garam masala powder, creme & mix well.
  15. Preheat oven to 180 deg. C
  16. Pour the mixture into an oven proof dish, cover with aluminium foil and bake for 45 minutes.
  17. Serve warm with Naan, Paratha, or roti.

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