DUM KA MURAGH-SLOW COOKED CHICKEN IN A RICH ALMONDS,PISTACHIOS AND CASHEWNUTS GRAVY-VIOLA!!!

DUM-This is a method of cooking in which the food is slow cooked in a clay pot sealed with a dough  to not let out the steam and the food is cooked in its own steam and moisture let out by the vegetables,meat,fat content of the food.First the food is heated to a high temperature and then simmered for hours.This method of cooking was widely used in the kitchens of the mughals and popular in the norther part of India.
This method of cooking gives the dish amazing flavour and aroma apart from great taste and preserving the nutritional element also at the same time.The very famous 'Dum biryani','Dum aloo','Dum ke kabab','Dum ka muragh(chicken)', are all examples of this tyle of cooking and all a major part of the festivities of the city of Hyderabad,India.
Heres the recipe:

Cooking time:40-45mins
Preparation time:20mins
Serves:4-5persons


Ingredients:

• Chicken pieces-1kg
• Yogurt/Dahi-1cup
• Almonds/Badam- 10no
• Pistachios/Pista-15no
• Cashewnuts/Kaju- 10no
• Black pepper powder-1tsp
• Green chillies-5
• Red chilli powder/lal mirch powder- 1tsp
• Ginger and garlic paste-2tsp
• Onions/Piyaz- 1no(medium size)
• Tomato ketchup- 2tbsp
• Red hot sauce-2tbsp
• White vinegar-4tbsp
• Garam masala powder- 1tsp
• Strawberry red food color-1/4tsp
• Cooking Oil-1/2 cup
• Corriander leaves/Dhanya(chopped)-1/2cup
• 2 cups of flour formed in to a stiff dough for sealing the pan or you can put a heavy object on the lid.
• Salt to taste

Cooking method:

• Clean the chicken trimming all the excess fat,wash thoroughly.Put it in a sieve draining all the excess water.
• Dry grind almonds,pistachios and cashewnuts to a fine powder.keep aside.
• Wet grind onion and green chillies to a fine paste.keep aside.
• Take a bowl whisk yogurt and then add red chilli powder,black pepper powder,ginger and garlic paste,garam masala powder,tomato ketchup,red hot sauce and white vinegar and the dry ground almonds,pistachios,cashewnuts powder..Mix well.keep aside.
• Heat oil in a heavy bottomed pan add onion and green chilli paste and saute for 5mins till the raw smell of onion goes.
• Now add the yogurt mixture and the chicken pieces,mix well.Add food color dissolved in 1/4cup water.mix well.Let the mixture come to a boil and cook for another 5 mins on a high flame.The chicken will lose its water,so do not add more water.
• Now cover it with a lid and seal it with the dough or keep a heavy object on the lid and simmer it on the lowest flame for about 30-40mins.

Note:if the flame is high the food will burn and stick to the bottom.

• By this time the water will be absorbed and the gravy will nicley coat the chicken.
• Serve hot.

CHICKEN SHAMI KABAB-FLAVOURED MINCED MEAT PATTIES!!!

SHAMI KABAB-are patties made of minced meat of lamb,beef or chicken with various spices and herbs and split chick peas.Its origin points to many like the Lucknowi-Awadhi cuisine,Persia,Pakistan,Mughlai,etc but it literally means 'Syrian kabab' in Arabic.
Its texture is soft and they just melt in your mouth,can be consumed as a snack with mint dip or as a side dish to your meal.It forms a important part of Muslim festivities.
This Shami kabab mixture can be used to make various other kababs like Nargisi-kabab,Shikampuri-kabab,Kofta curry,etc
Heres the recipe with chicken:

Cooking time:40-50mins
Preparation time:15mins
Yields-15-20 kababs

Ingredients:

• Minced chicken-500gms
• Split chickpeas/Chana dal-100gms
• Split black gram/Urad dal-50gms
• Red chilli powder-2tsp
• Ginger and garlic paste- 2tsp
• Turmeric/Haldi-1/2tsp
• Garam masala powder-1tsp
• Green chillies (chopped)-5no
• Corriander leaves/Kotmir/Dhanya(chopped)-1/4cup
• Mint leaves/Pudina(choppped)-1/4cup
• Onions(chopped)-2 no(medium sized)
• Salt to taste
• Cooking oil-1tbsp
• Eggs- 2no
• Oil for shallow frying.

Cooking method:

• Wash the lentils(chana dal and urad dal) and soak atleast for half an hour.
• Wash the chicken mince and squeeze out all the excess water.It should be very dry esle after cooking it will be difficult to bind them.
• In a pressure cooker(I used pressure cooker) or a deep pan put the minced meat,soaked lentils(drain the water from them),Ginger and garlic paste,turmeric powder,oil(1tbsp) and salt.Put 1/4cup water.
• If using deep pan Cover and cook till the lentils are soft and meat is cooked,it will take around 20-25mins(add little water if required to avoid burning).If pressure cooker is used cook on high flame for 3 whistles and then simmer it for about 20mins.
• Once the mixture is cooked.Cool it and  dry grind to a smooth paste,adding no extra water else the mixture will become watery.
• Now add the rest of the ingredients and mix well.
• Shape in to desired shapes and sizes.

• Beat the eggs.
• Heat a pan put oil for shallow frying.
• Dip the patties in eggs and then fry on both sides till Golden-brown on both sides.
• Serve hot with Mint-dip.