Bohri Dum Ka Murgh

Bohri Dum Ka Murgh

Bohri Dum Ka Murgh

Whole or jointed chicken slow-cooked on dum with a fragrant marinade of fried onion paste, yogurt, whole spices, and saffron — sealed with dough and cooked over low heat until the chicken falls from the bone. A Bohri household staple eaten with rice or roti.

Cuisines

Bohri

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

500 grams chicken, cut into pieces
1 cup yogurt
2 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
2 tablespoons lemon juice
3 tablespoons oil
2 pieces bay leaves
4 pieces cloves
4 pieces green cardamoms
1 stick cinnamon
2 medium onions, thinly sliced
1 cup tomatoes, chopped
— salt to taste
1 handful fresh coriander leaves, chopped
1 handful fresh mint leaves, chopped
1 pinch saffron, soaked in 2 tablespoons of warm milk

Instructions

  1. 1 In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, lemon juice, and salt.
  2. 2 Add the chicken pieces to the marinade and coat well. Let it marinate for at least 30 minutes.
  3. 3 Heat oil in a heavy-bottomed pan. Add bay leaves, cloves, cardamoms, and cinnamon. Sauté for a few seconds until fragrant.
  4. 4 Add sliced onions and sauté until golden brown.
  5. 5 Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
  6. 6 Add the marinated chicken along with the marinade. Cook on medium heat until the chicken is cooked through and the oil separates from the masala.
  7. 7 Add chopped coriander and mint leaves, and mix well.
  8. 8 Cover the pan with a tight-fitting lid and let it simmer on low heat for about 10 minutes to allow the flavors to meld together.
  9. 9 Before serving, drizzle the saffron milk over the chicken and gently mix.

Tips

For a richer taste, you can add a tablespoon of ghee during the final simmering step.