Dum ka murgh
Dum ka murgh, from above
Non vegTelangana

Dum ka murgh

Chicken slow cooked under a sealed lid in a nutty, creamy masala. Hyderabad's Eid table star.

90 minTime
36 gProtein each
mediumSpice
The sealed pot2 chapters · 1 min read

Make it your way

Grandma's wayChicken on dum with nuts and cream.
The original
499kcalsame
36 gproteinsame
2 gfibresame
90minutessame

Dum ka murgh, Hyderabadi style.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg
Curd (plain yogurt, natural yoghurt)1¼ cups
Onion3, thinly sliced
Cooking oil (vegetable oil)3 tbsp, for frying onions
Cashews20
Almonds15
Ginger garlic paste2 tbsp
Green chilli3
Garam masala1¼ tsp
Cardamom¼ tsp
Red chilli powder (indian red chili powder)1 tsp
Fresh cream (thickened cream, heavy cream)¼ cup
Ghee3 tbsp
Mint leavesa handful
Coriander leaves (cilantro)a handful
Salt2 tsp

Method

5 steps
  1. 1Fry onions in oil till deep golden and crisp. Drain.
  2. 2Grind fried onions, cashews, almonds and chillies with a little curd to a paste.
  3. 3Marinate chicken with the paste, remaining curd, ginger garlic paste, spices, herbs and salt for 2 hours.
  4. 4Heat ghee in a heavy pot, add chicken, cover tightly (seal with dough or foil) and cook on lowest heat 40 minutes.
  5. 5Stir in cream and rest 5 minutes.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Dum ka murgh: a bread or rice, a side, something to drink and something sweet.

Bread or rice Hyderabadi chicken dum biryani100 min
Bread or rice Methi thepla40 min
On the side Bagara baingan50 min
On the side Mirchi ka salan45 min
To drink Irani chai30 min
Something sweet Qubani ka meetha45 min
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