Bhuna Dum Ki Murg Masala - Roasted "Dum" Chicken Curry

Bhuna Murg with Potatoes and Slit Green Chillis

Make hay while the sun shines.While most parts of the city was under a severe power drought, we were amongst the luckier ones to have electricity.And that was sufficient reason enough to celebrate with the evergreen Chilled Beer-Chicken-Roti-Salad.Amongst the few combinations that are considered classic and will never go out of style this combo beats the rest.

So, Roti and Beer were bought and the Chicken was already under a marinade in the refrigerator from the morning.But heres the tricky preparation.
Experiment!
Recently having read a lot about "Dum" that involves sealing the container and cooking under slow charcol fire, I decided to go that way.Charcoal wasn't available so, the Gas was to be used.The ingredients and the long slow cooking process gave the chicken a crunchy taste that went brilliant with the roti.

Preparation:
Ingredients:

• Chicken - 750 gms.Make fine incisions in the chicken pieces/
• Onion Paste - Make a paste from 300 gms of Onions.
• Garlic - 5-6 cloves.crushed.
• Ginger - One 1 inch slice.
• Cumin Powder - 1/2 tsp
• Coriander Powder - 1 1/2 tsp
• Kashmiri Lal Mirch Powder - 2 tsp 
• Garam Masala Powder - 1/2 tsp
• Vegetable Oil - 5 table spoons.
• Vinegar - 2 tsp
• Half cup of warm water.
• Salt, to taste.
• Potato - A couple of big ones,each sliced into two halves.

• Ghee - 1 tsp.
• Whole Spices: Green Cardamon - 3,Cinnamon stick - One 1" stick and Cloves - 4-5

The Marinade:

• Mix all the ingredients without the Ghee and Whole spices and put it in the refrigerator for a 7-8 hours.

Cooking:

• Pull out the marinade at least a couple of hours before putting the mix on a dum so that it attains room temperature.
• Transfer it to a heavy bottom,deep sauce pan.
• Set the gas to low and put the pan on it
• Cover it with a lid and let it remain so for an hour.
• The chicken should become soft and roasted. and the gravy should be dry and thick.
• Stir the chicken so that it becomes flaky.
• Pour some ghee and 100 gms of fried brown onions to enhance the taste.

And as said serve with roti and chillout with the beer.This is a precursor to the "Kucchi Chicken Dum Biryani" so the better you can do this, the better will be your biryani!