Dum Ka Murgh
Whole chicken or bone-in pieces marinated in a thick paste of yoghurt, fried onion, poppy seeds, almonds, saffron, and whole spices, then slow-cooked dum-style in a sealed vessel with no added water — the Hyderabadi chicken preparation for special occasions, richer and more perfumed than everyday chicken curry. The technique ensures every drop of moisture comes from the chicken and the marinade.
Cuisines
Hyderabadi
Awadhi
Mughlai
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 45 min
Total: 65 min
2-3 servings
Ingredients
| 500 grams | chicken, bone-in pieces |
| 1 cup | yogurt |
| 2 tablespoons | ginger-garlic paste |
| 3 tablespoons | fried onions |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | cumin powder |
| 1 teaspoon | salt |
| 1/2 teaspoon | saffron strands |
| 1/4 cup | warm milk |
| 3 tablespoons | ghee |
| 2 tablespoons | lemon juice |
| 1 tablespoon | chopped fresh coriander |
| 1 tablespoon | chopped fresh mint |
| — | whole spices (2-3 cloves, 1-inch cinnamon, 2-3 cardamom pods) |
Instructions
- 1 In a large bowl, mix yogurt, ginger-garlic paste, fried onions, red chili powder, turmeric powder, coriander powder, garam masala, cumin powder, and salt.
- 2 Add the chicken pieces to the marinade and coat well. Let it marinate for at least 2 hours or overnight in the refrigerator.
- 3 Soak saffron strands in warm milk and set aside.
- 4 In a heavy-bottomed pan, heat ghee and add whole spices. Sauté until fragrant.
- 5 Add the marinated chicken along with the marinade to the pan.
- 6 Cover the pan with a tight-fitting lid and cook on low heat for about 30-35 minutes until the chicken is tender.
- 7 Once the chicken is cooked, add lemon juice, saffron milk, chopped coriander, and mint leaves.
- 8 Cover and let it cook on dum (slow steam) for another 5-10 minutes.
- 9 Serve hot with naan or rice.
Tips
For a richer taste, you can add a few tablespoons of cream towards the end of cooking.