Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a large bowl with 1 kg washed chicken, squeeze the juice of 1 small lemon. Add 2 tsp ginger garlic & green chili paste, 1 cup whisked curd, cashew almond paste (from 10 almonds and 10 cashews), and 1/2 cup freshly ground coconut paste.

2. 2.Add Spice Powders and Whole Spices

   To the chicken, add 1 tsp turmeric powder, 2 tsp Kashmiri chili powder, 1 tsp pepper powder, 1 1/2 tsp cumin powder, 2 tsp coriander powder, 1 tsp garam masala, and 1 tsp salt. Then add a few small bits of cinnamon, 1 tsp shahi jeera, and 1/4 tsp cardamom powder.

3. 3.Add Ghee, Fried Onions, and Herbs

   Add 2 tbsp ghee, 2 handfuls of fried onions, 1 handful of mint leaves, and 1 handful of coriander leaves to the chicken mixture.

4. 4.Mix and Marinate

   Mix all the ingredients thoroughly with the chicken until every piece is well coated. Cover the bowl and marinate the chicken for at least 4 hours.

5. 5.Smoke the Chicken (Optional)

   Just before cooking, place a small metal bowl in the center of the marinated chicken. Place a hot, fired-up charcoal in the small bowl. Drizzle a little ghee over the charcoal to create smoke. Immediately cover the main bowl with a lid and let it sit for 2 minutes to infuse a smoky flavor. After 2 minutes, remove the charcoal bowl.

6. 6.Dum Cook the Chicken

   Transfer the marinated chicken into a heavy-bottomed cooking pot. Cover the pot with a tight-fitting lid. Place the pot on a heavy iron tawa (griddle) over medium flame. Dum cook the chicken for about 45 minutes to 1 hour, maintaining a medium flame throughout. Do not open the lid during this time.

7. 7.Serve

   After 1 hour, carefully remove the lid. The chicken should be tender and falling off the bone. Gently shake the pot to mix the gravy. Turn off the stove. Serve the Nizami Dum Ka Murgh hot with roti, naan, pulao rice, or lachha parathas.