Dum Ka Murg | How to make Dum Ka Murg

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ByAameena Ahmed
Created on 27th Oct 2015
  • Dum Ka Murg, How to make Dum Ka Murg
Dum Ka Murgby Aameena Ahmed
  • Dum Ka Murg | How to make Dum Ka Murg (31 likes)

  • 0 reviews
    Rate It!
  • By Aameena Ahmed
    Created on 27th Oct 2015

About Dum Ka Murg

Authentic Chicken recipes from the kitchen of Hyderabad....truly a flavoursome recipe...

Dum Ka Murg, a deliciously amazing recipe to treat your family members. This recipe of Dum Ka Murg by Aameena Ahmed will definitely help you in its preparation. Surprisingly the preparations for Dum Ka Murg can be done within few minute. Isn't it interesting. Also, the time taken for cooking Dum Ka Murg is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Dum Ka Murg can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Dum Ka Murg is just too tempting. Cooking Dum Ka Murgat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Dum Ka Murg is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofDum Ka Murg from Better Butter.

  • Prep Time0mins
  • Cook Time45mins
  • Serves4People
Dum Ka Murg

Ingredients to make Dum Ka Murg

  • Chicken 750 gms
  • Fried onions 1 cup
  • Salt to taste
  • Red chili powder 1 tsp (Kashmiri)
  • Green chili paste 2 tsp
  • Almond and Cashew nut paste cup
  • Curd 2 tbsp.
  • Turmerictsp
  • Mint 12 -15 leaves chopped
  • Coriander 1 small bunch chopped
  • Cloves 5
  • Green cardamom 5
  • Cinnamon 4 to 5 small pieces
  • kabab chini 6
  • Shahi zeeratsp
  • Water 1 cup
  • Oil 1/4th cup

How to make Dum Ka Murg

  1. Mix all the ingredients listed except water and marinate chicken for 2 hours.
  2. Now take the marinated chicken mixture in cooking lagan (skillet), add water and then seal the dish with aluminum foil and then cover with a tight lid to make sure the vapor doesn’t go out at all.
  3. Alternatively you can seal this with dough.
  4. Cook on a high flame for 5 minutes and then transfer the dish on to an iron tawa and then again cook on low flame for 25 minutes.
  5. After this burn two small pieces of coal, take them in small steel bowl covered with aluminum foil, sprinkle few drops of oil or ghee and then put it in the chicken dish and close the lid for 5 minutes.
  6. This imparts smoky aroma to the chicken. Remove the coal bowl and serve hot with roti’s.
My Tip: Note: Slice the onions very thinly and squeeze out excess water and then deep fry them to get crispy onions. Soak almonds and cashew (1:1 ratio) nuts in hot water, de skin almonds and grind them together.

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