×
Home Companies Industry Politics Money Opinion LoungeMultimedia Science Education Sports TechnologyConsumerSpecialsMint on Sunday
×

Cooking with Lounge | Dum Chicken in Gravy

Cooking with Lounge | Dum Chicken in Gravy
Comment E-mail Print Share
First Published: Sun, Jan 10 2010. 08 46 PM IST
Updated: Sun, Jan 10 2010. 08 46 PM IST
Zaffrani Zaika’s Dilli ka Korma, chicken marinated and cooked with cashew nuts and then dum-cooked to perfection, is a sure shot way to tickle those taste buds.
Dilli ka Korma
Ingredients
For marination
6pcs boneless chicken
5ml lemon juice
2tsp hung curd
1tsp Kashmiri chilli powder
1tsp turmeric powder
1tsp garam masala powder
Salt to taste
For gravy
3tbsp ghee
2 black cardamom
4 green cardamom
1 mace, whole
1 tbsp brown onion paste (optional)
2 tsp poppy seed paste
2 tsp cashew nut paste
3 tsp ginger-garlic paste
2 tsp chironji paste
5g cumin powder
2 cloves
1tbsp Kashmiri red chilli powder
5g coriander powder
1tsp garam masala powder
5g cinnamon
2tbsp hung curd
1tsp coriander, chopped
20ml fresh cream
1tbsp brown onion
Salt to taste
A ball of wheat dough (to seal the handi)
Method
Marinate the chicken with lemon juice, hung curd, chilli powder, turmeric powder, garam masala and salt. Keep aside for at least 10 minutes.
In a frying pan, heat 2 tbsp ghee, add green and black cardamom pods, a few sticks of cinnamon, mace and cloves. Add the ginger-garlic paste and cook for 5 minutes. Add some turmeric powder and a pinch or two of Kashmiri chilli powder. Optionally, brown onion paste can be added to the mixture.
After cooking for 5 minutes, add the chironji paste. Put in the poppy seed and cashew nut pastes. Now add the hung curd, chopped coriander, chilli powder, garam masala powder, cumin powder and salt. Add water to the mixture and keep stirring. Once the gravy becomes light orange in colour, add some more water and add the brown onions. Blend and strain the mixture to a fine paste and keep aside.
Heat another frying pan, add the remaining ghee. Put in the remaining Kashmiri chilli powder. Put in the marinated chicken and cook for 10 minutes. Add the gravy and cook till it becomes thick. Top with fresh cream.
For dum cooking
Put the cooked chicken in a metal handi. Layer the edges of the handi with dough and cover with a lid, and press it firmly. Take a frying pan and fill half of it with water. Once the water comes to a boil, place the handi on the open pan and dum cook for 5 minutes. If you have an oven at home, you can place the dough covered handi in the oven for 5 minutes for the same results.
The restaurant also serves other Mughlai, Awadhi and Lakhnavi delicacies. A meal for two will cost Rs2,000 (excluding taxes). At Yashwant Place Market Complex, Chanakyapuri. Log on to http://zaffaranizaika.in/ or call 09717176553 for reservations.
varuni.k@livemint.com
Comment E-mail Print Share
First Published: Sun, Jan 10 2010. 08 46 PM IST