Dum Ka Murgh Recipe

• 10 gm Ginger Paste
• 20 gm Garlic Paste
• 1 tsp Chili Powder
• Two pinch Saffron
• ½ tsp Hot Spices (Garam Masala)
• 2 tsp Cardamom Powder
• 1 tsp White Pepper
• 1 tsp Saffron
• ½ tsp Mace
• 10 gm Brown Onion Paste
• 10 gm Almond Paste
• 20 gm Ground Flour
• 3 tbsp Yogurt
• 7 Chicken Pieces
• 20 gm Clarified Butter (Ghee)

• Marinate the chicken with all the ingredients except for ghee.
• Leave it in the fridge for 5 hours.
• Warm the saucepan and pour the ghee.
• Take out the chicken from the fridge and stir it again before laying it over the ghee.
• Stir the pieces upside down to cook well on both sides.
• Mix the remaining marinade paste to it.
• Lower the flame and seal the saucepan.
• Allow it to simmer for fifteen minutes.
• Open the lid and stir it well for five minutes and cover it.
• Ten minutes later check whether it is cooked or not.