Hyderabadi Dum Murgh || how to make Hyderabadi dum murgh || Hyderabadi chicken curry

Step 1

In a large kadai or a thick bottomed pan place the chicken pieces, then add the ginger-garlic paste, yogurt, lemon juice, coriander leaves, mint leaves, green chillies, lime juice, turmeric powder, chilli powder, shahi jeera, whole garam masala (slightly pounded in a pestle motor), fried onions, salt, sugar and oil (more preferably the oil in which the onions were fried) and mix-massage everything well with hands.

Step 2

Let it marinate for an hour or two if you have time in your hands or you can start cooking straight away.

Step 3

After an hour of marination put on a tight lid on the pan or kadai and put it on medium heat to cook the chicken for at least 35 to 40 minutes.
After 40 minutes, turn off the heat but do not open the lid and leave the chicken as it is for 5 to 10 minutes.

Step 4

After 10 minutes open the lid. The chicken should be is ready.

Step 5

Add a tablespoon of ghee and give it a nice stir.

Step 6

Serve it hot with rice or roti and lots of salad on the side.