Tuesday, June 13, 2017



Looking for exciting and super delicious chicken recipes? Yes, this chicken dish has a unique flavor as it is cooked in traditional Kerala style which is popularly known as Dum. As a food blogger, I love to experiment with different cuisines around the world. Especially love in fusion cooking. And this chicken dish is my yet another successful experiment held in my kitchen. Am basically from South Indian state of Kerala (Malabar region). Many of my readers are asking me what is Malabar.  And here is my answer to that question. Malabar is a region in Southern India lying between the Western Ghats and the Arabian Sea. The dishes of malabar or malabar vibhavangal are very famous around the world. As a blogger am really happy to say that being from Malabar. The cuisine of Malabar includes wide varieties of veg dishes and non-veg dishes. Some Malabar dishes are very popular around the globe like Malabar dum chicken biryani recipe, Malabar chicken korma, malabar rice pathiri,   malabar ghee rice, malabar fish biryani etc. Here am with a chicken dum recipe with chicken, mushroom, and other ingredients. Though the process of assembling is a long process, it is worth a try. You can have this chicken dish as an appetizer, salad or main course meal. I am sure you will nibble this dish and ask for more. Try it and its really worth a try. Here is the recipe showing how to make chicken dum recipe /chicken mushroom roast/  layered chicken dish/mushroom recipes/ chicken dishes / yummy dinner ideas/ recipes for chicken /best chicken recipes/dinner ideas with chicken/ chicken and mushroom recipes/ chicken mushroom/mushroom chicken recipe.

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Chicken                 - 500 g, cut into small pieces
Tomato                   - 1, big, sliced
Green chilies          - 3 nos, slit     
Garlic paste            - 1 tsp
Chili powder          - 1 tsp
Mushroom              - 75 g, sliced
Soy sauce                - 1 tsp

For Chicken Marination
Red chili powder          - 1 tbsp
Turmeric powder          - half tsp
Coriander powder         - 1 tsp
Garam masala powder  - quarter tsp
Soy sauce                      - 2 tsp

For making Dhum
Fried onion              - 2 small onions, sliced, fried
Capsicum/bell pepper     - few thin slices
Chopped coriander leaves - quarter a cup
Fried cashews, almonds and raisins  - few
Butter                                 - for greasing the pan


  • Marinate the chicken with all the ingredients given under ' for chicken marination ' and set aside for 30 minutes.
  • Heat a wok with 2 tsp of ghee or butter. Saute the sliced tomato and green chilies until tomato turns mushy. To this add chili powder and salt. Combine well. Cook well until chicken is 90 % cooked. (do not add water)
  • When done, transfer the cooked chicken to a plate. Add the sliced mushroom to the same wok (chicken cooked wok). Add 1 tsp of soy sauce to the mushroom and saute it for 5 minutes. (do not add salt as soy sauce itself contains salt ). When done, transfer it and set aside.
  • Now set aside all other ingredients ready. Roast the nuts and raisins in 1 tablespoon of ghee. Set it aside. Fry the onion in more oil until golden and crisp. Set aside. Slice bell pepper and chop coriander leaves. Set aside.
  • Now grease a baking pan (i used spring form pan) with butter/ghee. Layer the chicken masala as the base. 
  • Then layer fried onion, followed by chopped coriander leaves, sliced bell pepper, fried nuts and raisins, roasted mushrooms. Then top it with chopped coriander leaves, fried nuts, and fried onion. 
  • Cover it with silver foil and keep the baking pan over a preheated nonstick tawa or pan ( i used large nonstick tawa).
  • Cook over a medium low flame for 20 minutes. 
  • Serve hot along with ghee rice/chapati/dosa. Yummy with a drooling aroma.

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