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Dum Ka Murgh

Total votes: 620
Dum Ka Murgh

Ginger Paste 10 gm
Garlic Paste 20 gm
Chili Powder 1 tsp
Saffron 2 pinch
Garam Masala ½ tsp
Cardamom Powder 2 tsp
White Pepper 1 tsp
Saffron 1 tsp
Mace ½ tsp
Brown Onion Paste 10 gm
Almond Paste 10 gm
Ground Flour 20 gm
Yogurt 3 tbsp
Chicken Pieces 7
Clarified Butter (Ghee) 20 gm


1. Marinate the chicken with all the ingredients except for ghee.
2. Leave it in the fridge for 5 hours.
3. Warm the saucepan and pour the ghee.
4. Take out the chicken from the fridge and stir it again before laying it over the ghee.
5. Stir the pieces upside down to cook well on both sides.
6. Mix the remaining marinade paste to it.
7. Lower the flame and seal the saucepan.
8. Allow it to simmer for fifteen minutes.
9. Open the lid and stir it well for five minutes and cover it.
10.Ten minutes later check whether it is cooked or not.
11.Serve it hot with roti, rice or veg-briyani.

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