Dum ka Murgh (Dum ka Chicken)

Dum ka Murgh (Dum ka chicken) is slow cooking recipe from Hyderabad. Special ingredients such as Chirongi seeds and coconut give a special taste to the dish. This dish is cooked in dum pukth method, where the chicken is tightly sealed in a pan and cooked over low fire.

Step 1

Ingredients

• Cashew nuts – 1 tbsp
• Chironji (charoli) seeds – 1 tbsp
• Fresh coconut – 1/3 cup (chopped)
• Poppy seeds – 1 tbsp

Preparation

Firstly, in a heated pan, dry roast all the ingredients mentioned above for about 5 minutes. Grind to a smooth paste by adding 1/2 cup of water.

Step 2

Ingredients

• Oil – 2 to 3 tbsp
• Onion (big) – 2 nos (thin slices)
• Salt – ½ tsp

Preparation

Into a heated pan, add oil. Add onion, salt and saute till brown. Transfer to a colander for cooling down.

Step 3

Ingredients

• Chicken – 1 kg
• Turmeric powder – 1/2 tsp
• Red chilli powder – 1 tbsp
• Coriander powder – 1 tbsp
• Cumin powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Yogurt – 1 cup
• Lime juice – 1 tbsp
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Green chilli – 5 to 8 nos (crushed),
• Fresh mint leaves – 1/2 cup (chopped)
• Coriander leaves – 1/2 cup (chopped)
• Saffron – few strands soaked in 1 tbsp of milk
• Ghee – 1 tbsp

Preparation

Marinate chicken by adding all the ingredients mentioned above. Along with that add prepared cashew-chirongi paste (step 1) and fried onion (step 2) also. Mix well, marinate for 4 hours. Keep it in a refrigerator.

Step 4

Ingredients

• Oil – 1 tbsp
• Shahi jeera – 1/2 tsp
• Cumin seeds – 1/4 tsp
• Black pepper corns – 1 tsp
• Star anise – 1 no
• Cloves – 1/2 tsp
• Bay leaf – 2 nos
• Black cardamom – 1 no
• Green cardamom – 5 nos
• Mace – 1 no
• Cinnamon stick – 1″ piece
• Water – ½ cup

Preparation

In a heated pan add oil. When the oil is hot, add cumin seeds, shahi jeera and wait till pops. Then add all the whole spices mentioned above and saute for 30 seconds. Add marinated chicken, 1/2 cup water. Mix well, spread the marinated chicken evenly in the pan. Bring it to boil. Place this pan on another tawa to avoid direct flame. Seal the lid tightly with wheat dough. Close the small vents on the lid also. Then cook over very low flame for 25 to 30 minutes. Finally turn off the flame, open after 10 minutes. Dum Ka Murgh is ready to serve!!!!

Refer detailed step by step cooking video below.