Dum ka Murgh (Chicken)
"Rich-tasting and well spiced, this slow-cooked chicken-in-yogurt-sauce dish served at Bethesda Curry Kitchen is a terrific example of Hyderabadi cuisine...."
INGREDIENTS
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1 1/2 cups peanut oil
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2 medium yellow onions, cut in half, then sliced into very thin half-moons
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3 ounces (scant 1 cup) whole blanched almonds
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3 ounces (scant 3/4 cup) raw unsalted cashews, toasted (see NOTES)
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1 ounce (1/4 cup) white poppy seeds
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1 ounce (about 1/2 cup) desiccated (dried, unsweetened) coconut
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Water
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2 ounces ginger-garlic paste (see headnote)
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Juice of 1/2 lemon
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One 3-inch cinnamon stick
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7 green cardamom pods
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4 whole cloves
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2 Indian bay leaves (tej patta; see headnote)
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1/2 teaspoon black cumin seed, toasted (shahi jeera; see headnote and NOTES)
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1/2 teaspoon Kashmiri chili powder (see headnote)
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Pinch kosher salt
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Pinch saffron threads
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1/2 cup plain whole-milk yogurt
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3 pounds boneless, skinless chicken thighs, excess fat trimmed off
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2 small green chili peppers, stemmed (not seeded), then thinly sliced
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Leaves from 2 stems mint, coarsely chopped
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Leaves from 2 stems cilantro, coarsely chopped, plus more cut into thin ribbons for garnish
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2 tablespoons clarified butter (see NOTES)
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