Cooking with Lounge | Dum Chicken in Gravy

Cooking with Lounge | Dum Chicken in Gravy

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.

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Dilli ka Korma


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)


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 or call 09717176553 for reservations.