Dum Ka Chicken is an aromatic dish from the Mughlai cuisine that is popular for its slow cooking technique. The chicken is slow-cooked in its juices and absorbs the marinade flavors, resulting in a flavorful curry that will melt in your mouth.
Hyderabadi dum ka murgh curry
Dum means slow cooking. This method enhances the dish's taste by allowing the chicken to absorb the marinade flavors and blend perfectly. Traditionally, this dish is cooked over coal for a smoky flavor. For a complete meal, serve this dish with roti, naan, chapati, steamed rice, or ghee rice.
Ingredients
Chicken: Bone-in or boneless chicken pieces of your choice can be used to make this recipe.
For the marination: Garlic cloves, green chilies, coconut, cashews, salt, turmeric, red chile powder, and juice of the lemon.
For the curry: Whole spices like clove, cardamom, and cinnamon, along with spice powders like garam masala and black pepper powder.
Step-by-step instructions
- Add garlic cloves, ginger, green chilies, coconut, and cashews to a mixie jar and grind to a coarse paste. Add ⅓ cup of water and grind to a smooth paste.
- Add chicken pieces, salt, turmeric, chile powder, lemon juice, and the above-prepared paste in a bowl and mix well. Marinate this for 15 to 30 minutes.
- Add oil and ghee to a heavy-bottomed pan or clay pot. Once hot, add cumin seeds, cinnamon, cardamom, cloves, green chilies, and onion, and saute for 7 to 8 minutes or until lightly golden.
- Add marinated chicken and mix well. Cover and cook for 5 minutes.
Reduce heat to low flame. Cover and cook for 15 to 20 minutes. - Add black pepper powder, garam masala, and cilantro and mix well.
Dum chicken is ready. Serve and enjoy.
Tips
- Use a proper lid or see that the pot is sealed to trap the steam.
- Adjust spices to taste.
- Marination is key for tender chicken and amazing flavors.
More Indian chicken recipes
Recipe card
Dum Ka Chicken | Dum Ka Murgh Curry
Equipment
- Pot
Ingredients
Chicken Marination
- 4 to 5 Garlic cloves
- 1 inch Ginger
- 2 Green chillies
- ¼ cup Coconut
- 8 Cashews
- 500 g Chicken pieces thighs
- ¾ teaspoon Salt
- ¼ teaspoon Turmeric
- 1 teaspoon Red chile powder
- Juice of 1 lemon
For the curry
- 1 tablespoon Oil
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds
- 1- inch Cinnamon stick
- 2 Cardamom pods
- 2 Cloves
- 2 Green chilies
- 2 Onion medium-sized, sliced
- ½ teaspoon Black pepper powder
- 1 teaspoon Garam masala powder
- 1 tablespoon Cilantro
Instructions
- Add garlic cloves, ginger, green chilies, coconut, and cashews to a mixie jar and grind to a coarse paste. Add ⅓ cup of water and grind to a smooth paste.4 to 5 Garlic cloves, 1 inch Ginger, 2 Green chillies, ¼ cup Coconut, 8 Cashews
- Add chicken pieces, salt, turmeric, chile powder, lemon juice, and the above-prepared paste in a bowl and mix well. Marinate this for 15 to 30 minutes.500 g Chicken pieces, ¾ teaspoon Salt, ¼ teaspoon Turmeric, 1 teaspoon Red chile powder, Juice of 1 lemon
- Add oil and ghee to a heavy-bottomed pan or clay pot. Once hot, add cumin seeds, cinnamon, cardamom, cloves, green chilies, and onion, and saute for 7 to 8 minutes or until lightly golden.1 tablespoon Oil, 1 tablespoon Ghee, 1 teaspoon Cumin seeds, 1- inch Cinnamon stick, 2 Cardamom pods, 2 Cloves, 2 Green chilies, 2 Onion
- Add marinated chicken and mix well. Cover and cook for 5 minutes.
- Reduce heat to low flame. Cover and cook for 15 to 20 minutes.
- Add black pepper powder, garam masala, and cilantro and mix well.½ teaspoon Black pepper powder, 1 teaspoon Garam masala powder, 1 tablespoon Cilantro
- Dum chicken is ready. Serve and enjoy.
Video
Notes
- Use a proper lid or see that the pot is sealed to trap the steam.
- Adjust spices to taste.
- Marination is key for tender chicken and amazing flavors.
Nutrition
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