Kashmiri Dum Chicken

Kashmiri Dum Chicken is a fragrant and aromatic dish made with marinated chicken slow-cooked in a rich blend of spices, yogurt, and saffron. This Halal BBQ delight is perfect for a cozy dinner, offering a taste of authentic Kashmiri cuisine.

Ingredients

• Chicken (bone-in, skinless) - 500 grams
• Yogurt - 150 grams
• Ginger paste - 1 tablespoon
• Garlic paste - 1 tablespoon
• Kashmiri red chili powder - 2 teaspoons
• Turmeric powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Cumin powder - 1 teaspoon
• Salt - 1 teaspoon
• Saffron strands - a pinch
• Water - 50 ml
• Cooking oil - 2 tablespoons
• Onion (sliced) - 1 medium
• Fresh coriander leaves (chopped) - for garnish

Steps

1. In a mixing bowl, combine yogurt, ginger paste, garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, cumin powder, and salt to make the marinade.
2. Add the chicken pieces to the marinade, ensuring they are well coated, and let it marinate for at least 30 minutes (or overnight in the refrigerator for better flavor).
3. In a heavy-bottomed pot or a Dutch oven, heat the cooking oil over medium heat. Add the sliced onions and sauté until they are golden brown.
4. Add the marinated chicken to the pot and cook for about 10 minutes, stirring occasionally, until the chicken is sealed and slightly browned.
5. Dissolve the saffron strands in warm water and add it to the chicken mixture. Stir well to combine.
6. Cover the pot with a tight lid, reduce the heat to low, and cook for 30-35 minutes, allowing the chicken to cook slowly in its juices.
7. Once done, remove from heat and let it rest for a few minutes before serving.
8. Garnish with chopped coriander leaves and serve hot with naan or rice.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.15 L

Health Benefits

• High in protein, which is essential for muscle repair and growth.
• Contains spices like turmeric and ginger that have anti-inflammatory properties.

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