Dum Ka Murgh

Ingredients

Chicken

1 kg, cut into pieces

Yogurt

1 cup

Ginger garlic paste

2 tablespoons

Green chillies

3, slit

Turmeric powder

1/2 teaspoon

Red chilli powder

1 teaspoon

Garam masala powder

1 teaspoon

Coriander powder

1 teaspoon

Lemon juice

2 tablespoons

Salt

to taste

Oil

3 tablespoons

Onions

2 large, thinly sliced

Fresh coriander leaves

for garnish

Instructions

1. Clean the chicken thoroughly and place it in a large bowl.
2. In a separate bowl, mix yogurt, ginger garlic paste, slit green chillies, turmeric powder, red chilli powder, garam masala powder, coriander powder, lemon juice, and salt to create a marinade.
3. Pour the marinade over the chicken, ensuring all pieces are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
4. In a large, heavy-bottomed pan, heat the oil over medium heat. Add the sliced onions and fry until they turn golden brown, stirring occasionally.
5. Add the marinated chicken to the pan and mix well with the onions. Cook on low heat for about 10 minutes, allowing the spices to blend.
6. Cover the pan with a tight-fitting lid and reduce the heat to low. Cook for an additional 40 minutes, stirring occasionally, until the chicken is tender and fully cooked.
7. Once done, remove from heat and garnish with fresh coriander leaves before serving.