Dum Ka murgh | How to make Dum Ka murgh

By Farrukh Shadab  |  30th Nov 2015  |  
4 from 3 reviews Rate It!
  • Dum Ka murgh, How to make Dum Ka murgh
Dum Ka murghby Farrukh Shadab
  • Prep Time

    0

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

785

3

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.

Dum Ka murgh

Ingredients to make Dum Ka murgh

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

How to make Dum Ka murgh

  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.

My Tip:

NOTE: If the gravy is too thick, and you prefer it to be thin, you can add ¼ cup of warm water and simmer.

Reviews for Dum Ka murgh (3)

Malti Luthra2 years ago

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Mudasirfarooqa Kar2 years ago

Dum murga v special dish
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Tensy Bedi3 years ago

Very nice recipe, lovely presentation
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