Dahi Dum Murgh | How to make Dahi Dum Murgh

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By Zeba f lari
Created on 13th Jul 2017
  • Dahi Dum Murgh, How to make Dahi Dum Murgh
Dahi Dum Murghby Zeba f lari
  • Dahi Dum Murgh | How to make Dahi Dum Murgh (1 likes)

  • 1 review
    Rate It!
  • By Zeba f lari
    Created on 13th Jul 2017

About Dahi Dum Murgh

A delicious, light, flavorful dish cooked in an easy method and whenever anyone is sick always prefer to make this.

Dahi Dum Murgh, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Dahi Dum Murgh is just mouth-watering. This amazing recipe is provided by Zeba f lari. Be it kids or adults, no one can resist this delicious dish. How to make Dahi Dum Murgh is a question which arises in people's mind quite often. So, this simple step by step Dahi Dum Murgh recipe by Zeba f lari. Dahi Dum Murgh can even be tried by beginners. A few secret ingredients in Dahi Dum Murgh just makes it the way it is served in restaurants. Dahi Dum Murgh can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Dahi Dum Murgh.

  • Prep Time15mins
  • Cook Time45mins
  • Serves6People
Dahi Dum Murgh

Ingredients to make Dahi Dum Murgh

  • Chicken 1 kilograms (with bones)
  • Fresh Curd 750 grams
  • Ginger garlic paste 1 tablespoon
  • Red chilli whole 8...9
  • Cumin seeds 2 teaspoon
  • Black pepper whole 1 teaspoon
  • Thick onion rings 2 big
  • Desi ghee 3 tablespoon
  • Fresh coconut 4 tablespoon
  • Poppy seeds 1 tablespoon
  • Kaju 2 tablespoon
  • Saunf 2 teaspoon
  • Green cardamom 6
  • Clove 6
  • Cinnamon stick small
  • Almond 10
  • Salt to taste
  • Kewra 1 tablespoon

How to make Dahi Dum Murgh

  1. Whip curd.
  2. Add ginger garlic paste and salt.
  3. Marinate chicken for few hours if you wish.
  4. Add ghee and thick round onion rings.
  5. Grind all the leftover ingredients into fine paste and add in curd.
  6. Pour the marinated chicken in a thick bottom pot or big cooker.
  7. Keep on high flame and as soon the pot is very hot lower the flame.
  8. The chicken should not boil on high heat.
  9. Cook covered on slow flame.
  10. When the chicken is soft add kewra.
  11. The gravy should be soup like consistency.
  12. It is an ideal dish for people who are weak or sick.
My Tip: Use fresh coconut if in season or dessicated one. You can cook with mutton too.

Reviews for Dahi Dum Murgh (1)

Arushi Singh3 months ago
Nice...
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