Dum Murgh Delicious chicken flavour with rich spice and cooked on its own steam By Sanjeev Kapoor 05 Jul 2014 in Recipes Course New Update Main Ingredients Red cabbage, Cabbage Cuisine Hyderabadi Course Main Course-Chicken Prep Time Preparation Time Cook time Cooking Time Serve 4 Taste Select Taste Level of Cooking Easy Others Non Veg Ingredients list for Dum Murgh 1/2 small Red cabbage shredded 1/2 small Cabbage shredded 2 medium Carrots grated 2 medium White radish grated 2 medium Green capsicums chopped 2 cup Bean sprouts 2 teaspoons Oil 5 tablespoons Orange juice 1 teaspoon Mustard paste 1 tablespoon Lemon juice to taste Salt to taste White pepper powder 1/2 cup Roasted peanuts coarsely crushed Method Grind ginger, garlic and green chillies to a fine paste. Soak almonds in one cup of warm water for fifteen to twenty minutes. Peel and grind into a fine paste. Heat sufficient ghee in a kadai and deep fry onions till golden brown. Drain and cool. Grind to a fine paste. Marinate the chicken pieces in a mixture of yogurt, ginger-garlic-green chilli paste and salt for two hours. Heat four teaspoons ghee in a thick bottom pan. Add bay leaves and sauté for half a minute. Add the marinated chicken and cook till the gravy starts boiling. Add coriander and cumin powders and the onion and almond pastes dissolved in half a cup of water. Stir to mix well. Cover the pan with a tight-fitting lid or cover with aluminium foil so that the steam does not escape. Simmer for fifteen minutes. Alternatively you can cover the pan and seal using wheat flour dough. Cook over low heat till the flavours are given out. Uncover the pan and sprinkle the mace, green cardamom, black cardamom and cinnamon powders. Stir in fresh cream and serve hot. #Cabbage #Carrots #Green capsicums #Red cabbage #Roasted peanuts #White radish Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article