Dum Ka Murg | How to make Dum Ka Murg

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By Aameena 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 (33 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 is a popular aromatic and delicious dish. You can try making this amazing Dum Ka Murg in your kitchen. This recipe requires few minutes for preparation and 45 minutes to cook. The Dum Ka Murg by Aameena Ahmed has detailed steps with pictures so you can easily learn how to cook Dum Ka Murg at home without any difficulty. Dum Ka Murg is enjoyed by everyone and can be served on special occasions. The flavours of the Dum Ka Murg would satiate your taste buds. You must try making Dum Ka Murg this weekend. Share your Dum Ka Murg cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Aameena Ahmed for inputs. In case you have any queries for Dum Ka Murg you can comment on the recipe page to connect with the Aameena Ahmed. You can also rate the Dum Ka Murg and give feedback.

  • 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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