Chicken, 1 kg, cut into medium pieces
Charoli nuts/Chironji, 2 tbsp
Cashew nuts, 2 tbsp
Almonds, 3 to 4
Dry coconut powder, 2 tbsp
Poppy seeds, 2 tbsp
Yogurt, 1 cup
Cinnamon1 large piece
Green cardamom, 4
White pepper powder, ½ tsp
Ginger paste, 1tsp
Garlic past, 1tsp
Juice of 1 lemon
Green chili paste, 1 tsp (or to taste)
Salt, to taste
Oil, 1-2 tbsp
Water, about a cup
Wheat flour dough, to seal the handi
Dry roast the chironji, cashew nuts and almonds together for about 2 minutes.Dry roast the poppy seeds and dry coconut powder for a minute each.
Add all these ingredients in a mixer/grinder with a little water and make into a paste. The consistency of the paste should neither be too thick nor too thin.
Now place the chicken pieces in a Handi (or a deep pot)
Add all the ingredients to the chicken except the dough. Mix well.
Cover the edge of the handit with the dough and shut the lid tight on it. If it is evenly done, no steam should escape from the pot. Put a little weight on the lid so it does not open out.
After 5 minutes of high heat, lower the flame to the least and let it cook for about an hour. Dum ka Murg is ready to be served.
-Courtesy Bandana Borah Saikia