Dum Chicken Handi

Ingredients

500 gms      Chicken

1   cup         Fried Onions Paste

1   cup         Chopped Tomatoes

1   cup         Yogurt

½  cup         Paste of (kaju, Magaz, White Til)

3   tblsp       G/G/GC Paste

2   nos.        Tej Patta

2   tsp          Garam Masala Powder

1   tsp          Jeera Powder

2   tsp          Red Kashmiri Chilli Paste or Powder

½  tsp          Haldi Powder

¼  cup         Oil

1   tsp          Ghee

Salt as per Taste

1   Big         Charcoal + 2 to 3 more

For GarNICHE

4   Nos        Boiled Eggs

Salli Wafers

Mint Leaves

Method

Burn Charcoal on a high flame until red hot. Heat a tava on high flame until you prepare the handi.

Meanwhile, take large handi and add all the ingredients in it, except Boiled Eggs. Mix well. Do not add water.

Take a large foil paper enough to cover the handi well. Take a small piece of foil paper and place it in a stainless steel katori or small bowl. Place this bowl in the center of the handi on the marinated chicken. This is the process of smoking the marination.

Pick the burning charcoal with a tong and place it in the foiled katori. Pour 1 tsp of ghee on the charcoal and immediately cover it with foil paper, sealing it properly from all the sides. Now place a normal lid over the covered foil. Carefully pick up the handi and place it on the hot tava. If possible keep a weight on the lid, like mortar pestle (Khandni Dasta). Simmer the heat to minimum and let the chicken dum in the handi for about 1 hour.

After 90 minutes remove the weight and lid from the handi. Uncover the foil carefully. With a tong remove the katori of charcoal. Stir the chicken to adjust the flavors. Cut boil eggs into halves and place it in the dum chicken handi, yolk side down. Let be until you serve. Enjoy!!