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Photo of Dum Ka murgh by Farrukh Shadab at BetterButter
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Dum Ka murgh

Nov-30-2015
Farrukh Shadab
0 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Dum Ka murgh RECIPE

Dum Ka murgh is a luscious, silky Mughlai dish in which chicken is slow cooked (dum) along with spices and saffron. Mughlai cuisine substantially comprise of Chicken, Meat or Fish cooked lavishly in ghee dry fruits, saffron and spices. Dum Ka Murgh is cooked in traditional way in big copper pots handi, sealed with the dough and kept on Dum to get cooked until tender.

Recipe Tags

  • Non-veg
  • Festive
  • Indian
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. 1.5 kgs chicken on bone cut into pieces
  2. 300 gms thick yoghurt whisked well
  3. 12-15 nos cashewnuts
  4. 1 tbsp dry/dessicated coconut
  5. 3 medium onions chopped
  6. 1 tbsp ginger grated
  7. 12-13 Garlic cloves
  8. 2 tsp Kashmiri Red chili powder
  9. 1 tsp roasted cumin powder
  10. 1/2 tsp Mace powder (javitri powder)
  11. 1 inch of 2 stick cinnamon
  12. 6-7 cloves
  13. 5 Green cardamom
  14. 2 bay leaf
  15. 1 tsp sugar
  16. salt as per taste
  17. 6 tbsp ghee/Oil
  18. 1-2 drops Kewda essence
  19. Few fresh mint leaves
  20. A good pinch of saffron soaked in 1/4 cup of warm milk
  21. wheat dough to seal the pot

Instructions

  1. Grind together dry coconut, cashewnuts, garlic, ginger, onion to a fine paste. In a bowl, mix together whisked yoghurt, ground paste, chilli powder, turmeric powder, cumin powder, little salt. Mix well to form a marinade.
  2. Marinate the chicken in the above prepared marinade for an hour, cover and refrigerate.
  3. In a heavy bottom pan/ handi, heat ghee both. Add cinnamon, bay leaf, green cardamom and cloves. Fry it for 30 seconds.
  4. Add marinated chicken in the pan, cook for 3-4 minutes stirring continuously. Add salt, saffron soaked milk and mix well. Cover the pan/handi and seal with the dough.
  5. Simmer (Dum) the chicken till tender ( approx 20-25 minutes). Do Not Over cook it. Take out the dough.
  6. Add sugar, kewda essence, mace powder and mix. Add few mint leaves, mix well. Cook for another minute or 2.
  7. Dish out and serve hot with pulao or naan.

Reviews (3)  

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Malti Luthra
Aug-13-2016
Malti Luthra   Aug-13-2016

Mudasirfarooqa Kar
Jul-07-2016
Mudasirfarooqa Kar   Jul-07-2016

Dum murga v special dish

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