If you are the type of person that loves intense flavors and LOT OF HEAT in your food, this recipe is for you!
This chicken curry dish (Dum Ka Chicken) is a full-on spicy and extremely flavorful dish that is cooked in a rich, thick sauce made with freshly fried onions, mint, coriander and yogurt. After cooking, the chicken dish is then covered with more fried onions and slowly simmered on the stove till the onions soften, and the gravy thickens even more, literally coating every piece of chicken in rich flavor and seasonings.
I use chicken thighs for this recipe as it is cooked at least twice in the process and maintains its tenderness throughout. Plus, I prefer chicken thighs as it really absorbs all the flavors and spices, making for a perfectly seasoned piece of chicken with each bite.
You will love this recipe for sure! I’ve made this recipe for small parties and very large get togethers and every time, there have been no leftovers!
I hope you will try this out and see for yourself!
DUM KA CHICKEN
- 2 to 2.5lbs of chicken thighs or skinless thighs with bones
- 5 medium onions (fried thin strips)
- 1 to 2 chili peppers (serrano, jalapenos, etc.)
- 15 twigs of cilantro leaves (small bunch)
- 15 twigs of mint (small bunch)
- 1.5 cups of plain whole milk yogurt
- ¼ tsp. of edible orange/red food color
- Salt for fried onions
- Dum Ka chicken masala pack (Banne Nawab brand)
- 2-3 quarts of oil to fry onions
- Few lemon wedges (*optional garnish)
**NOTE: The Banne Nawab brand is my personal recommended masala mix for this recipe, but any brand is sufficient.
- Heat oil for frying on medium-high heat
- Cut onions into thin strips and fry till golden brown. (Fry onions in small batches to allow for even cooking and proper golden color.) Remove and sprinkle some salt on top. Set aside.
- In a blender, add ½ portion of the fried onions, 4 Tbsp of oil from the frying pan, chilies, cilantro, mint, yogurt, food color and Dum Ka Chicken masala packs. Blend all ingredients till you get a smooth, thick paste. Set Aside.
- In a large frying pan or skillet, sear the chicken thighs on high heat for 2-3 minutes on each side until you get a slight golden brown char on each side.
- Once chicken is cooked a bit, add your blended paste into the pan, gently cover each piece of chicken fully on both sides, cover and cook on low heat for 25-30 minutes or until chicken is extremely tender and cooked completely.
- Keep the chicken covered most of the time, except to flip onto other side after 10 mins.
- Once chicken is cooked, remove chicken and gravy into serving dish and sprinkle the remaining fried onions on top before serving. Also serve with lemon wedges on side or squeeze on top before eating.
NOTE: Chicken should be saucy but not swimming in a watery gravy. It should be fully coated with the thick gravy. If not, increase heat, uncover pan and allow any extra liquid to burn off for a few minutes.
This dish is meant to be spicy, but of course, feel free to tone down the heat by adding less chilis.
If you enjoyed this recipe, feel free to comment below, tag me on IG @cmspiceculture or FB at “Spice Culture Cooking.”