Our Hyderabadi Dum Chicken Curry is a testament to the beauty of simplicity in cooking, capturing the essence of traditional Hyderabadi cuisine without complexity. In this recipe, succulent pieces of chicken are delicately marinated in a symphony of authentic spices, merging seamlessly with the aromatic basmati rice. It’s a dish that honors the integrity of each ingredient, allowing the natural flavors to flourish in a single pot.
The soul of this dish lies in the rice, a crucial component that acts as a canvas for the rich tapestry of flavors. Selecting the finest basmati rice is crucial - its long, slender grains are not just a medium for serving but an integral part of the culinary experience. They absorb the heady mix of spices and the tender juices of the chicken, resulting in a dish where every grain tells a story of flavor and tradition.
As the pot gently simmers on a low flame, a transformative process begins. The slow cooking method, known as 'Dum', locks in the flavors, allowing the chicken to tenderize and the rice to become a bed of fragrant delight. This technique ensures each mouthful is imbued with the robustness of the spices and the subtle, yet profound flavors of the chicken.
Emerging from the pot is more than just a meal; it’s a narrative of culinary heritage, a dish that resonates with the warmth of home-cooked food yet exudes the elegance of a feast. Our Hyderabadi Dum Chicken Curry is not merely a recipe; it's a celebration of minimalist cooking, proving that the most heartfelt dishes often arise from the simplest methods. This dish is not just food; it's an experience, a journey through the lanes of Hyderabad with each bite.
1 bay leaf
5 bruised cardamom pods
2 small sticks of cinnamon
7-8 green chilies
½ tsp shah jeera (caraway seeds)
2 tsp coriander powder
1¼ tsp red chili powder
1 tsp Kashmiri red chili powder
¼ tsp turmeric powder
1 tsp garam masala
1 tsp cumin powder
1 tbsp garlic paste
1 tbsp ginger paste
¼ tsp black pepper
1 tsp lime juice
¾ cup plain yogurt
1 cup fried onions (crushed or beresta)
2 tbsp cooking oil
1¾ tsp salt (to taste)
1.2 kg chicken curry pieces
2 tsp milk powder
3 tbsp chopped coriander (cilantro)
1 tbsp chopped mint
3 tbsp ghee (clarified butter)
In a large pot, add the bay leaf, cardamom, cloves, cinnamon, green chilies, shah jeera, coriander powder, red chili powders, turmeric, garam masala, cumin, garlic paste, ginger paste, black pepper, lime juice, plain yogurt, and fried onions. Add the cooking oil and mix everything well.
Season the mixture with salt. Add the chicken pieces to the pot and coat them evenly with the spice-yogurt mixture.
Sprinkle in the milk powder, chopped coriander, and mint. Drizzle the ghee over the top and mix well.
Cover the pot with aluminum foil, sealing it tightly. Place a lid on top for extra security.
Heat a tawa (griddle) over high heat on the stove. Once hot, place the chicken pot on top of the tawa.
Cook the chicken on high heat for 5 minutes, then reduce the heat to low. Continue cooking on low heat for 35-40 minutes.
Carefully open the lid and foil. Your Hyderabadi Dum Chicken Curry is now ready to be enjoyed!
This dish is a fantastic option for lazy cooks or slow cooker enthusiasts, offering a rich and aromatic flavor with minimal effort. It's a beautiful blend of spices and herbs, creating a mouthwatering and authentic Hyderabadi experience right in your kitchen.
Nutritional Information (per serving):
Calories: Approximately 350-400 kcal
These values are approximate and may vary based on specific ingredients used. This dish is high in protein and flavor, making it a satisfying meal option. Enjoy this Hyderabadi delight with some steamed rice or naan bread for a complete meal!