Dum Ka Murgh | How to make Dum Ka Murgh

By Bethica Das  |  5th Mar 2018  |  
4 from 1 review Rate It!
  • Photo of Dum Ka Murgh by Bethica Das at BetterButter
Dum Ka Murghby Bethica Das
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About Dum Ka Murgh Recipe

Here is my healthy version of a very popular Hyderabadi recipe of Chicken, cooked in the Dum style. It is a very simple and an easy preparation as all the ingredients are first marinated and simmered away, covered, on a very low flame till done. So there is no sauteing required. It is a Mughlai dish, which is actually very rich. But I kept the fat to a minimum and minus the cream. This awesome delicacy is full of flavours and is relished with either plain Biryani, plain steamed rice, naan or tandoori roti.

Dum Ka Murgh

Ingredients to make Dum Ka Murgh

  • 750 gms. chicken on bones
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1 tbsp. red chili powder
  • 1" cinnamon stick
  • 2-3 cardamoms
  • 4-5 cloves
  • 2 bay leaves
  • 8-10 whole peppercorns
  • 1/2 cup yoghurt
  • 1/2 cup paste of nuts (Cashews, pistachios, walnuts & raisins)
  • 1/2 cup coriander leaves, chopped
  • 1/2 cup mint leaves, chopped
  • 3/4 cup fried onions
  • 1 heaped tbsp. ginger-garlic paste
  • 2-3 green chilies, chopped
  • 1 tbsp. lime juice
  • 1 tbsp. ghee
  • 2 tbsp. oil

How to make Dum Ka Murgh

  1. In a bowl add all the ingredients and mix well. Cover and marinate for a minimum of 5-6 hours, preferably overnight.
  2. Transfer to a kadai / heavy bottomed pan.
  3. Cover with a foil and place a lid over it.
  4. Cook on high for 2-3 minutes. Then place it on a tawa and cook for 30-35 minutes on a very low flame.
  5. The cooked chicken with all the aromatic flavours trapped in.
  6. Serve with plain steamed rice, kuska Biryani, naan or tandoori roti.

Reviews for Dum Ka Murgh (1)

Maanika Hoon2 years ago

Love the green colour of this dish!