Nizami Dum Ka Murgh

• Marinate bone-in chicken for at least 1 hour

Nutrition values are AI-estimated based on ingredients.

• 1 kg bone-in chicken
• 1/2 cup almonds
• 1/2 cup cashews
• 1/2 cup desiccated coconut
• 1 small cinnamon stick
• 2-3 green cardamom pods
• 1-2 pieces star anise
• 4 cloves
• 1/4 cup thick curd
• 1-2 tbsp ginger-garlic paste
• 1/2 cup crispy fried onions
• 3-4 slit green chilies
• Handful fresh coriander leaves
• Handful fresh mint leaves
• 1 tbsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1-2 tbsp lemon juice
• 1 tsp pink salt
• 1 tbsp ghee
• 1/4 cup warm saffron-infused milk
• 1 tsp shahi jeera (whole)
• 1/2 tsp freshly crushed black pepper
• 1-2 tbsp fresh cream
• Chopped coriander leaves for garnish

1. 1Dry roast 1/2 cup each of almonds, cashews, and desiccated coconut, along with a small cinnamon stick, 2-3 green cardamom pods, 1-2 pieces star anise, and 4 cloves until light golden brown and fragrant.
2. 2Blend the roasted ingredients with water into a fine paste and transfer to a bowl.
3. 3In the same bowl, combine the nut paste with 1/4 cup thick curd, 1-2 tbsp ginger-garlic paste, 1/2 cup crushed crispy fried onions, 3-4 slit green chilies, handful chopped fresh coriander leaves, and handful chopped fresh mint leaves.
4. 4Add 1 tbsp red chili powder, 1/2 tsp turmeric powder, 1 tsp cumin powder, 1 tbsp coriander powder, 1 tsp garam masala, 1-2 tbsp lemon juice, 1 tsp pink salt, 1 tbsp ghee, 1/4 cup warm saffron-infused milk, 1 tsp shahi jeera (whole), and 1/2 tsp freshly crushed black pepper to the bowl.
5. 5Thoroughly mix all ingredients with a spatula to form a thick, uniform marinade.
6. 6Add 1 kg bone-in chicken pieces to the marinade and coat them completely by hand.
7. 7Marinate the chicken for at least an hour.
8. 8Transfer the marinated chicken into a large, deep metal pot and spread evenly.
9. 9Cover the pot with a heavy lid and slow-cook on a low flame for about 40 minutes, stirring occasionally until oil separates and the curry deepens in color.
10. 10Drizzle 1-2 tbsp fresh cream over the curry and garnish with fresh chopped coriander leaves before serving.

These instructions are our analysis of the original video. Watch on YouTube →