Lucknowi Dum Pukht (Slow Sealed Pot — Awadhi Technique)

Ingredients

• 800g chicken (thighs and breasts, cut into 50mm pieces)
• 120g full-fat yogurt
• 80g onion (sliced thin)
• 60 ml ghee
• 40g ginger-garlic paste
• 30g fresh coriander (whole leaves)
• 30g fresh mint (whole leaves)
• 20g green chillies (slit lengthwise)
• 15g coriander seeds
• 10g cumin seeds
• 8 Tellicherry black peppercorns
• 6 green cardamom pods
• 4 clove buds
• 3 Indian bay leaves
• 2 black cardamom pods
• 1 mace blade
• 1 star anise
• 400 ml chicken stock
• 5g sea salt
• 3g red chilli powder
• 2g turmeric powder
• 1.5g Kashmiri chilli powder
• 2g saffron threads
• 100 ml milk (warmed)

Method

1. 1
   Marinate chicken: combine yogurt, ginger-garlic paste, salt, red chilli powder, turmeric, 1g saffron (ground fine); coat chicken; rest 30 minutes.
2. 2
   Toast all dry spices (coriander seed, cumin seed, black peppercorn, green cardamom, clove, mace, bay, black cardamom, star anise) in dry pan 2 minutes; grind coarsely.
3. 3
   In heavy-bottomed handi pot with fitted lid: layer half the fried onion, then marinated chicken pieces, then remaining onion; sprinkle toasted spice blend, coriander leaves, mint leaves, green chillies, Kashmiri chilli powder over chicken.
4. 4
   Bloom remaining saffron in warm milk 5 minutes; pour evenly over spices; add chicken stock gently to prevent disturbing layers.
5. 5
   Cover pot tightly with aluminium foil (shiny side toward food); place heavy lid on top; seal edges with dough paste (atta flour + water mixed to putty consistency).
6. 6
   Place sealed pot on high heat until steam escapes dough seal (approximately 3 minutes); immediately reduce to lowest possible heat; cook 60 minutes undisturbed (dum pukht method = cooking in sealed environment with own steam).
7. 7
   Remove from heat; rest sealed 10 minutes; carefully break dough seal and remove foil; stir gently with fork to combine layers; taste and adjust seasoning with additional salt if needed.
8. 8
   Serve in handi or warm bowls; the chicken should be fall-apart tender, infused with spice, aromatic with mint and coriander.