Step-by-Step Guide to Prepare Award-winning Hyderabadi Dum Ka Chicken (Restaurant Style)

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27 Jul, 2021

Hyderabadi Dum Ka Chicken (Restaurant Style).

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hyderabadi dum ka chicken (restaurant style). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Hyderabadi Dum Ka Chicken (Restaurant Style) is one of the most popular of current trending meals on earth. It's enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Hyderabadi Dum Ka Chicken (Restaurant Style) is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook hyderabadi dum ka chicken (restaurant style) using 21 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Hyderabadi Dum Ka Chicken (Restaurant Style):

{Prepare 900 gms of Zorabian Breast Boneless Chicken.
{Get 12 of Almonds.
{Make ready 12 of Cashewnuts.
{Get 2 tbsp of Fresh Coconut.
{Make ready 1/3 cup of Water (For blending).
{Prepare 2 tbsp of Ginger Garlic Paste.
{Make ready 200 gms of Curd (Whisked).
{Get 100 gms of Khoya.
{Make ready 4 of Green Chillies (Slited into two halves).
{Prepare 3-4 tbsp of Coriander Leaves (Chopped).
{Get Pinch of Saffron.
{Make ready 1 of Juice of Lemon.
{Prepare 1/4 cup of Cooking Oil.
{Make ready 3-4 tsp of Kashmiri Red Chilli Powder.
{Make ready 2 tbsp of Coriander Powder.
{Get 1/2 tsp of Turmeric Powder.
{Take 1 tsp of Black Pepper Powder.
{Make ready 1 tbsp of Garam Masala Powder.
{Make ready 1/2 tsp of Kasuri Methi.
{Get 1 tbsp of or As required Salt.
{Make ready 3 of Large Sized Onions-Sliced-To make Crispy Fried Onion Birista.

Instructions to make Hyderabadi Dum Ka Chicken (Restaurant Style):

Firstly, soak almonds and cashewnuts in hot water for 15 minutes. Squeeze each almond to remove its skin. Add the blanched almonds to a blender alongwith cashewnuts and coconut..
Blend to a smooth paste using very little water at a time, used 1/3 cup of water. Set aside..
To make Crispy Fried Onion Birista, cut the onions into slices. Heat oil in a pan and fry the onions in hot oil on medium flame till golden brown..
Remove on paper towel to drain off the excess oil and set aside..
Marination of Chicken: Take a large heavy bottomed Saucepan. Add the washed and drained chicken pieces. Add ginger garlic paste and mix it. Add the whisked curd and mix it well..
Next add khoya, green chillies and mix it. Add coriander leaves and mix well..
Add saffron and mix. Add lemon juice..
Add oil and mix well..
Now add the masala powders ie. Kashmiri Red Chilli Powder, coriander powder, turmeric powder, black pepper powder, garam masala powder, kasuri methi and salt and mix it well..
Next add the blended almond-cashewnut-coconut paste and mix well..
Add the fried onions and mix well. Cover and keep it refrigerated overnight..
Next morning, remove from refrigerator and allow it to stand for 15 minutes. Add little water ie. 1/4 cup to the marinated chicken and mix it well..
Cover and keep on low flame for about 15 minutes..
Make an iron tawa very hot and transfer the pan on to the iron tawa and cook covered on low flame for another 15 minutes. Add little chilli powder and salt, if required..
Add water according to required consistency. Cook covered for another 15 minutes till the chicken pieces are cooked and gravy thickened. Off the flame and let the pan remain on the iron tawa which will keep it warm till serving time..
Delicious and Flavorful Restaurant Style Hyderabadi Dum Ka Chicken is ready..
Serve it with hot steamed rice and roti..

So that is going to wrap it up with this exceptional food hyderabadi dum ka chicken (restaurant style) recipe. Thanks so much for your time. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!