Sunday, December 21, 2014

Kashmiri Dum Murgh

Kashmiri style a delicious chicken gravy!!Though a little time consuming,but worth trying specially for this new year and see how you will be appreciated...!!


For marination

  1. 1 kg chicken
  2. Juice of 1 lemon
  3. salt to taste
  4. 1 tsp turmeric
  5. 1 tsp ginger garlic paste
  6. 1 tsp green chilli paste

 For  gravy

  1. 1/2 cup curd
  2. 1/2 cup brown onion paste ( about 3-4 onion fried and ground to paste with little curd)
  3. 2 tsp ginger garlic paste
  4. 3-4 tsp Kashmiri red chilli powder
  5. 1 tsp turmeric powder
  6. wheat dough to seal the pot.
  7. 1/2 bunch of coriander
  8. salt to taste

For masala to grind
  1. 4-5 cloves
  2. 1 1/2 inch cinnamon
  3. A pinch of nutmeg powder
  4. 1 stand of mace
  5. 2-3 Cardamom/ elachi
  6. 1 tsp black cumin/shahi jeera
  7. 1/2 tsp poppy seeds
  8. 4-5 cashew nuts
  9. 2 tsp Fennel seeds
  10. A pinch of asafoetida
  11. Dry ginger powder
other ingredients


    1. Marinate the chicken with the above mentioned ingredients at least for an hour.
    2. Grind all the masala ingredients to smooth paste and keep aside
    3. Heat a thick bottomed pot and add 1tbsp of oil.
    4. Add the fried onion paste,ginger garlic paste and the remaining curd ,saute for a minute.
    5. Add the marinated chicken and toss well and then add the ground paste along with turmeric and red chilli powder and salt and cook on high till oil separates.
    6. At this stage pour in some water and cook further till chicken is well mixed with the gravy and cook for about 10 minutes till the chicken is half cooked.
    7. Now its time to give a Dum. For that you need to cover the pot with a tight fitting lid and seal it with roti dough or else you can use aluminum foil.
    8. Now place this pot on a thick bottomed pan or Tava and put on medium flame and cook for another 20 minutes.
    9. Serve hot with rice or roti

    Restaurant style Matar mushroom Masala....

    Who does not love Matar mushroom? Especially in winter season.But the problem is that our regular matar mushroom preparation does not go well with our party menu.
    Presenting the restaurant  style matar/peas mushroom for coming new year party or any other special occasion.

     (Serves five):
    1. Fresh button Mushroom- 15 
    2. Green peas-2 cups
    3. Green chillies (slit) 2
    4. Cumin seeds 1 tsp
    5. Kashmiri Red chilli powder 2 tsp
    6. Coriander  powder 2 tsp
    7. Garam masala 1 tsp
    8. Turmeric powder 1/2 tsp
    9. Salt to taste
    10. Onions (finely chopped) 2
    11. Oil 3 tbsp, 
    12. Tomato puree 1 cup
    13. Ginger garlic paste 2 tsp
    14. Sugar 1 tsp
    15. Kasoori methi 2tsp
    16. Fresh cream1/4 cup
    17. Fresh coriander leaves for garnish.

    Ground to paste:
    Cashew nut 15
    Poppy seeds 1 tbsp 
    Soak together in 1/2 cup of warm water for 10 minutes and grind it to smooth paste.

    • Boil peas in 4 cups of water for about 15 minutes,drain the excess water  and keep aside. you can also add little salt while cooking.
    • Heat 1tbsp of butter in a pan and add mushroom and blanched peas and saute for 2-3 minutes on high heat and keep a side.
    • Heat oil in a sauce pan,add cumin seeds and wait till its crackles,add chopped  onions and saute till it changes to light pink colour
    • Now add ginger garlic paste, green chillies, tomato puree, chilli powder, coriander powder, garam masala kasoori methi,salt and sugar. Fry well till the oil comes on top.
    •  Add the sauteed mushroom and peas with one cup of water. Cook for a while. Add the ground paste of cashewnut and poppy seed and cook for some more time. If the curry becomes thick, add little water or some milk accordingly. 
    • Lastly Add fresh cream and mix it well and take it off the flame.
    • Garnish with fresh coriander leaves and Serve hot with roti or jeera rice. 
    During off season you can use frozen peas in this recipe.Just saute the peas with mushrooms instead of blanching as mentioned in the recipe that's all.