Hyderabadi Dum ka Chicken (Slow-Cooked Yoghurt Chicken)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g chicken thighs, bone-in
- 200 ml natural yoghurt
- 2 onion, finely sliced
- 15 g fresh ginger
- 5 garlic cloves
- 40 g cashew nuts
- 2 tbsp ghee
- 1 tsp ground turmeric
- 1.5 tsp chilli powder
Nutrition (per serving)
- Calories
- 561 kcal
- Protein
- 39.2 g
- Carbohydrate
- 14.7 g
- of which sugars
- 9 g
- Fat
- 38.3 g
- of which saturates
- 13.1 g
- Fibre
- 2.1 g
- Salt
- 0.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blitz the cashew nuts with a splash of water to a smooth paste.
- 2
Mix the yoghurt with the ground turmeric, chilli powder and cashew paste, and coat the chicken thighs; leave to marinate for 20 minutes.
- 3
Heat the ghee in a large pan, add the sliced onion and fry for 10 minutes until golden.
- 4
Add the garlic and ginger, and fry for 2 minutes.
- 5
Add the marinated chicken and all the marinade, cover and cook over a low heat for 30-35 minutes, stirring occasionally, until the chicken is tender, cooked through with no pink remaining and the sauce is thick and creamy.
- 6
Taste and adjust the seasoning.
- 7
Serve hot with rice.
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