Dum Murgh Recipe

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Chicken – 2, 500 gms each, small, cut into small pieces
Juice of lemon – 1
Ghee – 2 tbsp
Butter – 2 tbsp
Bay Leaves – 2 to 3
Cloves – 8
Green Cardamoms – 8
Cinnamon – 3 to 4 one inch sticks
Onions – 1/2 cup, chopped
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Almond Paste – 1/2 cup
Green Chillies – 4, slit
Mace – 2 to 3 blades, powdered
Cream – 5 cup, fresh
Saffron – a few strands, soaked in 1 tbsp water
Salt to taste
Red Chilli Powder – 2 tsp
Mint Leaves – 20

1. Marinate the chicken in lemon juice for 30 minutes.
2. Heat the ghee and butter in a pan.
3. Add the bay leaves, cloves, green cardamoms and cinnamon sticks.
4. Saute over medium heat till they crackle.
5. Add the onion paste, saute for 3-4 minutes.
6. Add the ginger paste, garlic paste and almond paste.
7. Cook over medium heat till the oil separates.
8. Add the chicken and cook for about 10 minutes.
9. Add the green chillies, mace powder, cream, saffron, salt and red chilli powder.
10. Mix well.
11. Sprinkle some mint leaves, cover the pan with a heavy lid and seal with dough.
12. Keep on a small charcoal fire with live embers on the lid and cook for at least 45 minutes to an hour.

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