-3%
₹330.00
Nawab’s Masala (Dum ka Chicken) (Pack of 4)
Description
VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.
| Chicken, skinless with bones, cut into 16 pieces | 1 Kg / 2.2 lbs |
| Onions sliced | 250 Gms / 9 oz / 4 medium / Fried 4 Fistfuls |
| Cooking oil | Enough for deep-frying onions |
| Green Chillies – Whole | 3 |
| Cilantro leaves / Kothmir / Hara Dhania | 1 small bunch / 10 twigs |
| Mint leaves / Pudina | 1 small bunch / 10 twigs |
| Yogurt / Curd | 250 gms / 8.8 oz |
| Edible orange red colour | 5 to 7 pinches / 1½ gms |
| Ustad Banne Nawab’s Dum ka Chicken Masala | One packet |
STEPS OF COOKING:
- Heat oil, deep fry onions till golden brown, remove, crush them after drying and keep aside.
- Whip yogurt / curd, add 100 ml / one small tea cup water, colour, Dum ka Chicken masala, mix thoroughly and make a paste.
- In a Lagan (Tray or something like a tray which can be kept on a stove), take chicken, 90 ml / 6 tablespoons of oil left over after frying onions, above paste, crushed onions, green chillies, Cilantro / Kothmir / Hara dhanya and Mint Leaves / pudina, mix thoroughly and marinate for two hours.
- Place the Lagan (with chicken pieces side by side) on high flame on a stove, cover with a lid and cook for 10 minutes.
- Lower the flame and cook with the lid closed till chicken is tender. Turn the chicken upside down after every 10 minutes. Remove and serve.
| Weight | 100 kg |
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| Dimensions | 20 × 10 cm |
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