Dum Ka Chicken

"This recipe was one of several that were given to me by my best friend's sister-in-law living in the U.K, who were so starved for authentic Indian food that they wrote to their Moms back in India begging for some home-made recipes! I made some changes in it by making it spicier to my taste. Feel free to halve the amount of chilli powder used if you can't take the hot stuff! This dish goes best with basmati rice or Indian chapatis and breads."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by Deux Petits Chefs photo by Deux Petits Chefs
photo by Deux Petits Chefs photo by Deux Petits Chefs
Ready In:
55mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • Heat oil in a pan & fry onions till brown.
  • Remove the fried onions, set aside. In the same oil, add 1 tablespoon of garam masala , ginger-garlic paste, red chilli powder, turmeric powder, salt and chicken.
  • Fry for 10 minute.
  • In a mortar and pestle, add the cashew nut powder together with the curd and ground it.
  • Add to the chicken & cook for 15 min until chicken is tender.
  • When chicken is tender and cooked, return the chopped fried onions, mint, coriander leaves ,lemon juice, 1 tablespoon of garam masala powder, a pinch of black pepper powder to the pan.
  • Cook for a further 5 min on low flame.

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Reviews

  1. We really enjoyed this excellent curry (and as DH will tell you, even better on the 2nd day!!!). I did have to make allowances for language difficulties, clearly you mix the ground cashews with the yoghurt, referred to as curd in the directions, and I did omit the chilli powder, this was already a nice spicy dish and the chilli would have made it too hot for DH. Otherwise I stuck to recipe, using cubed chicken fillet pieces, since we prefer that, and served on white steamed rice. Really nice, definitely a recipe I will make again, thank you, Petit Chefs, made for Spring PAC 2012
     
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RECIPE SUBMITTED BY

Deux Petits Chefs means "Two Little Cooks". A brother and sister duo who dabbles in the fine art of cooking. One lives in Singapore, currently serving in the national army and loves jazz, the other is studying in Australia and loves art. Both are avid video gamers and each has their own style of cooking. The sister is a casual, laid-back cook, while the brother is a hardcore traditionalist. Areas of Expertise: Italian, Spanish, Chinese, Mediterranean & fusion fare. Both are avid supporters of Authentic Asian food, not the western/pseudo rip offs we see around the world! Go Authentic Asian Food! :)
 
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