Dum Ka Chicken Recipe- Hyderabadi Style

This is an Indian classic and highly nutritious. This recipe is loaded with protein, good fats and other micro nutrient values This is my version of how to do this recipe. You can replace the chicken with mutton and make it as Dum ka mutton. The only difference would be the cooking time. Instead of 2 whistles, cook up-to 3 whistles.

Ingredients:
TOASTED GRATED COCONUT PASTE
Grated Coconut from 1 coconut
1 cup Water

ALMOND AND CASHEW NUT PASTE
1 cup Almonds
1 cup Cashewnuts
2 cups Water

MARINATION
1 kg Fresh Chicken
1 teaspoon Shahi Jeera
1 teaspoon Crushed Black Pepper
2 teaspoons Kashmiri Chilli Powder
1 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
10 leaves Mint Leaves
1/2 bunch Coriander Leaves
6 Green Chillies
Fried Onions from half an onion
2 Bay Leaves
1 Cinnamon Stick
3 Cardamom
4 Cloves
Almond And Cashew Nut Paste
3 teaspoons Ginger Garlic Paste
2 teaspoons Curd Or Yogurt
Toasted Coconut Paste
Lime Juice from 1 Lime or 1/2 Lemon
1 teaspoon Salt (modify as per taste)
3 tablespoons Oil
1 teaspoon Butter
6 Garlic cloves
10 Curry leaves
1/2 cup Water
2 teaspoons Ghee (optional)


Method:
TOASTED GRATED COCONUT PASTE
- Add Grated Coconut While Stove On Low Heat. No Oil
- While Heat On Low Keep Mixing The Coconut Till It Is Golden Brown
- In The Blender, Add The Toasted Grated Coconut And Water. Blend Till It Is A Paste

ALMOND AND CASHEW NUT PASTE
- Add Warm Water To Both Almonds And Cashews Till Completely Immersed And Let Them Soak Overnight
- Blend The Almonds And Cashews With Enough Water Till It Becomes A Paste

MARINATION
- To the Fresh Chicken add Shahi Jeera, Crushed Black Pepper, Kashmiri Chilli Powder, Turmeric Powder, Coriander Powder, Mint Leaves, Coriander Leaves, Green Chillies, Fried Onions, Bay Leaves, Cinnamon Stick, Cardamom, Cloves, Almond And Cashew Nut Paste, Ginger Garlic Paste, Curd Or Yogurt, Toasted Coconut Paste, Lime Juice and Salt
- Mix Well Till Fully Incorporated And Marinate For Minimum 30 Mins
Tip: Always Wash Your Hands After Touching Raw Meat
- In A Pressure Cooker Pan Heat The Oil
- Add The Garlic Cloves And Fry For 30 Seconds On Medium Heat
- Add The Curry Leaves And Fry For 30 Seconds On Medium Heat
- Add The Marinated Chicken And Give It A Mix
- Add The Water, Ghee (Optional) And Salt (If Required). Give It A Good Mix And Cover With The Pressure Cooker Lid
- Let It Cook Upto 2 Whistles Have Blown On Low Heat, Then Put Of The Stove And Let It Rest For 30 Minutes Without Removing The Lid
- Before Opening The Pressure Cooker, Make Sure That The Steam Has Been Completely Let Out
Tip: To Check If The Chicken Is Cooked Insert A Knife Into The Thickest Part Of The Chicken. If Blood Comes Out, It Needs To Be Cooked More. If Clear Liquid Comes Out, It Is Cooked!!
- Give The Curry A Mix, Relight The Stove And Bring To A Boil. Taste If Salt Is Sufficient
- Add Finely Chopped Coriander Leaves
- Put Off The Heat. Add The Butter And Give A Good Mix
- Serve Hot After 5-10 Minutes