Hyderabadi Dum Pukht by Farzana Anwar

Ingredients:

• Chicken 16 pieces
• Finely chopped onion 3
• Ginger garlic paste 1 tbsp
• Peeled almonds 15
• Peanuts 1 tbsp
• Sesame seeds 1 tbsp
• Poppy seeds 1 tbsp
• Cumin 1 tsp
• Cinnamon 2
• Green cardamoms 5
• Fenugreek seeds 1/2 tsp
• Red chili powder 1 tsp
• Salt 1-1/2 tsp
• Black pepper 10
• Cloves 10
• Curry leaves handful
• Yogurt 1-1/2 cup
• Oil 1/2 cup
• Desiccated coconut 1 tbsp

Method:

1. Roast almonds, poppy seeds, sesame seeds, coconut and peanuts until golden.
2. Now grind in grinder and make powder.
3. Heat oil, put cloves, black pepper, green cardamom, cumin, fenugreek seeds, cinnamon, curry leaves and onion and fry until light golden.
4. Then put ginger garlic paste, salt, red chili powder, roasted & grinded masalay, yogurt and 1/2 cup water, mix it and cook until water dries and oil comes up.
5. Now put chicken and 1/2 cup water and bring to boil on low flame.
6. When chicken tender and oil comes up, serve it.