Hyderabadi Dum Pukht

  • Lunch
  • Servings
  • 4Spicy
  • Cook Time
  • Cuisine : Andhra Pradesh
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Chicken pieces cut into small sizes
Ginger-Garlic paste
Fried Onion paste
Turmeric Powder, Red Chilly Powder
Cashew nut-almond paste
Cooking Oil
Salt to taste
Green cardamoms, Black cardamoms
Finely chopped green chilly
Fresh coriander


Step By Step Method

  • - Take a bowl. Add the chicken pieces and place hung curd, ginger-garlic paste and a pinch of red chilli powder to the mixture.
    - Cover the bowl and refrigerate it overnight.
    - Heat oil in a non-stick pan.  Add the fried onion paste, cloves, black peppercorns, mace, green cardamoms, black cardamoms and sauté for a few minutes.
    - Add other ingredients - ginger-garlic paste, coriander-green chilli paste to the mixture. Add some water to it and cook it for a few minutes.
    - Add marinated chicken into the pan.
    - Add garam masala, turmeric powder, red chilly powder to the mixture. a few seconds later, add 2 tbsp of cashew nut-almond paste.
    - Cook the chicken till it 15-20 minutes.
    - Place the chicken in a bowl, Add 2 tbsp of ghee on the top.
    - Serve it hot.

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