Dum Butter Chicken
Dum Butter Chicken
Ingredients:
- Boneless chicken cubed 1 kg
- Juice of 1 lemon
- Salt to taste
- Red chilli powder 1 tbsp
- Cloves 6
- Peppercorns 8-10
- Stick of cinnamon 1"
- Bay leaves 2
- Almonds 8-10
- Seeds from 3-4 pods of cardamom
- Yoghurt 1 cup
- Oil 3 tbsp
- Onions (chopped) 2
- Garlic paste 2 tsp
- Ginger paste 1 tsp
- Coriander powder 2 tsp
- Cumin powder 1 tsp
- Turmeric powder 1/4 tsp
- Pureed tomatoes 4
- Chicken stock 1 cup
- Kasuri methi 2 tbsp
- Butter 3 tbsp
- Coriander leaves to garnish
Method:
- Mix the chicken, lemon juice, salt and red chilli powder. Cover and allow to marinate for 1 hour. Heat a frying pan and gently roast the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder. Mix the yogurt, whole spice powder, coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour. Heat the oil, fry the onions, add the ginger and garlic pastes. Add only the chicken from the chicken-spice mix and fry. Now add the tomato paste, chicken stock, kasuri methi and remaining yogurt-spice mix to the chicken. Cook till the chicken is tender and the gravy is reduced. Melt the butter in another pan and then pour it over the chicken. Put a piece of foil in the centre of dish, heat a coal till very hot and then place the coal very carefully on the foil. Put a tbsp of oil over the coal and close the lid. Let it remain for a little time. Garnish with coriander leaves and serve with Naan.
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