DUM KA MURG / SLOW COOKED ONE POT CHICKEN

Eureka.... was the word I murmured when I saw an one pot slow cooked chicken recipe. As  told earlier, not much of an innovative person, I look for ideas, thanks to Google search, my saviour. With a teen at home, we are in constant need of a variety of recipes. If someone has to prepare chicken thrice a week on demand, she has to look out for a variety. This cook is such a poor planner. None of her blogger friends seem to be poor with planning, how beautifully they plan around a theme, work and research on them and finally come up with a beautiful something. This lady is a lazy cook.... plans a recipe in the morning, cooks in the evening and blogs about it the next morning. She thinks almost a life is spent this way, let it be.... striving for the best is perhaps not a lazy escapist's cuppa.

It was a Saturday, the senior has a habit of starting with a movie when I am busy. That day it was one of my interest too. Hence, I was looking for a hassle free chicken recipe. It was then I came across a number of Hyderabadi Dum Ka Murg recipes. Chicken marinated in aromatic Indian herbs and spices and slow cooked in a pot. Given my nature, I was again running out of some spices exclusively used in this recipe. The temptation of a hassle free Dum ka Murg / Chicken recipe led me to try it. 

I went ahead with my version of DUM KA MURG, skipping the word "Hyderabadi". Whatever we do we need to be honest, there is no alternative to it. My homely DUM KA MURG was not bad either, it was aromatic. Since it was slow cooked all the spices used and the juice from the chicken mingled well. Doing that I could watch the movie uninterrupted. I have decided whenever there will be guests at home, I will take up this hassle free DUM KA MURG recipe. Let us see how we do it.

INGREDIENTS :

Chicken : 1kg [medium cut]
Tomato : 2 [chopped]
Sliced Onion : 2 tbsp
Ginger Paste : 1tsp
Garlic Paste : 2 tbsp
Coriander Powder : 1tsp
Cinnamon Stick : 2 one inch stick
Cardamom [green] : 2-3
Cloves : 3-4
Bayleaf : 2
Garam Masala Powder : 1tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Salt : As Required
Green Chilli : 3-5 [slitted]
Lemon Juice : 2 tbsp
Oil : 3 tbsp

METHOD :

Clean and wash the chicken pieces well. Take them in a big bowl.

Add all the ingredients to it. Mix well rubbing thoroughly with your palm for 3-4 minutes.

Cover and marinate for an hour. 

Now grease a deep bottomed vessel with few drops of oil. Transfer the marinated chicken with all the marinade to it. Cover and seal the sides with the dough and place on the fire. 

I actually cooked it in a wok covering it tight with a lid. 

I slow cooked at minimal heat for about 45-50 minutes. Lot of water will be released and it will be cooked in it's own juices.

At the end we get an extremely aromatic chicken curry; a bit tangy and spicy.