Description VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results. Ingredients Required for 5 persons Chicken, skinless with bones, cut into 16 pieces 1 Kg / 2.2 lbs Onions sliced 250 Gms / 9 oz / 4 medium / Fried 4 Fistfuls Cooking oil Enough for deep frying onions Green Chillies – Whole 3 Cilantro leaves / Kothmir / Hara Dhania 1 small bunch / 10 twigs Mint leaves / Pudina 1 small bunch / 10 twigs Yogurt / Curd 250 gms / 8.8 oz Edible orange red colour 5 to 7 pinches / 1½ gms Ustad Banne Nawab’s Dum ka Chicken Masala One packet STEPS OF COOKING: Heat oil, deep fry onions till golden brown, remove, crush them after drying and keep aside. Whip yogurt / curd, add 100 ml / one small tea cup water, colour, Dum ka Chicken masala, mix thoroughly and make a paste. In a Lagan (Tray or something like a tray which can be kept on a stove), take chicken, 90 ml / 6 tablespoons of oil left over after frying onions, above paste, crushed onions, green chillies, Cilantro / Kothmir / Hara dhanya and Mint Leaves / pudina, mix thoroughly and marinate for two hours. Place the Lagan (with chicken pieces side by side) on high flame on a stove, cover with a lid and cook for 10 minutes. Lower the flame and cook with the lid closed till chicken is tender. Turn the chicken upside down after every 10 minutes. Remove and serve.
