Dum ka Murg, White curry {recipe}

We gave you the red chicken recipe and now here comes the white…

Recipe:

Ingredients:

Chicken, 1 kg, cut into medium pieces
Charoli nuts/Chironji, 2 tbsp
Cashew nuts, 2 tbsp

Almonds, 3 to 4
Dry coconut powder, 2 tbsp
Poppy seeds, 2 tbsp
Yogurt, 1 cup
Cinnamon1 large piece

Green cardamom, 4

Cloves, 5

Bayleaf, 1

White pepper powder, ½ tsp
Ginger paste, 1tsp

Garlic past, 1tsp

Juice of 1 lemon

Green chili paste, 1 tsp (or to taste)

Salt, to taste

Oil, 1-2 tbsp

Water, about a cup

Wheat flour dough, to seal the handi

Method:

Dry roast the chironji, cashew nuts and almonds together for about 2 minutes.Dry roast the poppy seeds and dry coconut powder for a minute each.

Add all these ingredients in a mixer/grinder with a little water and make into a paste. The consistency of the paste should neither be too thick nor too thin.
Now place the chicken pieces in a Handi (or a deep pot)
Add all the ingredients to the chicken except the dough. Mix well.

Cover the edge of the handit with the dough and shut the lid tight on it. If it is evenly done, no steam should escape from the pot. Put a little weight on the lid so it does not open out.
After 5 minutes of high heat, lower the flame to the least and let it cook for about an hour. Dum ka Murg is ready to be served.

-Courtesy Bandana Borah Saikia