The technique of cooking on “Dum” is one that is both ancient, and quite traditional when it comes to a number of Indian cuisines. The slow-oven cooking technique originally comes from the Awadh region of India, and was usually used to cook meat or rice dishes inside large, sealed containers. Today, the dearth of time and energy (in many cases), stops many of us from attempting the technique. However, after a friend recently posted her Dum Paneer dish, I decided to give it a try, and swapped the paneer for some succulent chicken thighs.
We had this with Luchi (Pooris), but you can have your choice of staple to go with the dish.
- Chicken thigh and drumstick – 500 gm, with skin
- Onion – 4 medium sized, sliced
- Ginger – 1 inch
- Garlic – 6 to 7 cloves
- Tomato – 1
- Green chilies – 2
- Hung curd – 100 gm
- Fresh cream – 3 tbsp
- Chili powder – 1 tsp
- Turmeric powder – 1 tsp
- Black pepper – coarsely ground 2 tbsp
- Salt – to taste
- Sugar – 1 tsp
- Meat masala – 2 tsp
- Coriander – for garnish, and the stems to be made into a paste with the masala.
- Garama masala powder – 1 tsp
- Oil – 2 tbsp
- Ghee – 1 tsp
- Heat oil and fry the onions until crispy fried.
- Cool, make a paste…add the coriander stems here.
- Make a paste with half the ginger-garlic and tomato.
- Thaw chicken, make slits on both sides with a sharp knife.
- Beat the curd with the ginger-garlic tomato paste and rub it thoroughly on the chicken, ensuring that the masala enters the slits.
- Now add turmeric, salt, pepper and also mix well.
- Wrap cling film and Refrigerate for a few hours.
- Heat the remaining oil again and add the retained ginger garlic and tomato paste.
- Fry for a few seconds and then add the fried onion paste.
- Fry for 4 to 5 minutes, adding the chicken in now. Also add the marinade in now.
- Add dry masalas, salt, and bhuno well, about 8 to 10 minutes on low heat.
- Once you see the chicken skin turn slightly crisp and brown, add 1 cup of water, cream and mix well.
- Use an aluminum foil to seal the pan well, and add a cover on top to avoid any steam from escaping.
- I’ve made this on induction, so I kept the chicken on 300 power for 30 minutes.
- Un-seal, check gravy consistency, and if done, garnish with coriander, and serve hot