Name: Dum Ka Murgh recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 30 min
Total time: 1470 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

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

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