Here’s a recipe for Braised chicken, a la Dum Murgh, a personal favorite! This is perfect for when you need something flavorful and hearty!
What is braising?
Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pan/pot at a lower temperature while sitting in some amount of liquid.
It is a simple and effective way to tenderize meat while cooking it in a flavorful manner. In the above recipe, the chicken is browned first and then braised.
15 chicken drumsticks, de-skinned
Oil for braising, as required
200 ml water or chicken stock
Italian style marinade:
- 15 ml balsamic vinegar
- 30 ml lime juice
- 30 ml soy sauce
- 30 gm red chilli flakes or paprika
- 30 gm oregano powder
- 30 gm mixed Italian herb powder
- 5 gm black pepper powder
- 30 ml olive oil
- 5 gm salt
- Make a marinade by mixing in balsamic vinegar, lime juice, soy sauce, chilli flakes, oregano, mixed Italian herbs, black pepper,salt and 30 ml olive oil.
- Marinate the chicken drumsticks in the prepared marinade and leave covered in the refrigerator overnight.
- To prepare chicken; heat olive oil (as much as needed) in a thick bottomed flat pan.
- Add marinated chicken drumsticks to the hot oil in a single layer without crowding.
- Brown the chicken pieces by cooking for 6/8 minutes on each side.
- Sprinkle spoonfuls of water or chicken stock as you cook the drumsticks further, to prevent sticking to the pan.
- Cook the chicken covered for 20 minutes or more, till it is tender and cooked.
- Check and turn the chicken pieces with a tong as you braise them.
- As the chicken cooks most of the liquid present should dry out. Let some glazed pan juices remain.
- Toss and coat the cooked drumsticks in the leftover pan juices and serve hot sprinkled with fresh basil leaves.