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Dahi Dum Murgh

Zeba f lari
15 minutes
Prep Time
45 minutes
Cook Time
6 People
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A delicious, light, flavorful dish cooked in an easy method and whenever anyone is sick always prefer to make this.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Jammu and Kashmir
  • Simmering
  • Basic recipe

Ingredients Serving: 6

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


  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.

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Arushi Singh
Arushi Singh   Jul-13-2017


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