Dum Ka Murgh Recipe
Dum ka Murgh is a traditional Nizami chicken curry where chicken pieces are cooked in a dum style of cooking along with yogurt, cream, and mild spices. Make this delicious dish at home using my easy recipe.
I have shared many chicken curry recipes on the blog. Here are some of my favorites: Chicken Masala, Chettinad Chicken, Chicken Vindaloo, Bihari Chicken Curry, and Coriander Chicken Curry.
About Dum Ka Murgh
Dum ka Murch is a rich Mughlai-style curry where chicken is cooked in a Dum Style (slow-cooked in its own juices) along with yogurt, nuts, and aromatic spices.
This dish traces its origin to the Nizami kitchens of Hyderabad, where it was made for festivals and grand feasts.
I love to make this curry on the weekend when we are looking to indulge in something extravagant yet comforting.
If you have tried my Mughlai Chicken Stew and Chicken Shahjahani, you will love this curry too. Do try!
Why You’ll Love This Recipe
It is creamy, nutty, and delicately spiced, just like my Mutton Korma.
The Dum cooking method keeps the chicken pieces juicy and succulent.
This curry can be served with any Indian bread or rice.
Ingredients
You will get all the ingredients to make this chicken curry, including the bone-in chicken, at any Indian grocery store.
Chicken – I prefer using bone-in, skinless chicken pieces to make this curry, as the bone lends a great flavor to the curry. However, you can cook it using boneless chicken pieces too.
Whole Spices – This curry is subtly spiced with a few whole spices, including bay leaf, green cardamom, cloves, cinnamon, and shahi jeera.
Powdered Spices – You will need turmeric powder, Kashmiri red chili powder, black pepper powder, garam masala powder, coriander powder, and salt.
Ghee – I like to cook this curry in ghee as it lends a beautiful flavor to it; however, you can use any neutral-flavored cooking oil too.
Nuts – Cashew nuts and almonds give a rich and creamy texture to the curry.
Others – You will also need crispy fried onions, ginger garlic paste, green chilies, heavy cream, plain yogurt (dahi, curd), lime juice, cilantro (fresh coriander leaves), and mint leaves.
I like to make my own fried onions at home, but you can choose to buy them too.
How To Make Dum Ka Chicken
- Step 1:
Soak cashew nuts and almonds in hot water for 20 minutes. Remove the skin of the almonds.
Add the nuts to a blender along with ¼ cup of water and blend to make a smooth paste.
- Step 2:
Rinse the chicken and add it to a large mixing bowl. Add the following ingredients to the bowl and mix well.
- Crispy fried onions
- Ginge garlic paste
- Green chilies
- Nut paste
- Heavy cream
- Plain yogurt
- Lime juice
- Chopped cilantro
- Chopped mint leaves
- Turmeric powder
- Kashmiri red chili powder
- Black pepper powder
- Coriander powder
- Garam masala powder
- Salt
Cover the bowl with a lid and refrigerate to marinate the chicken for at least an hour or best overnight.
- Step 3:
Heat the ghee in a pan over medium-high heat.
Once the ghee is hot, add the following whole spices and let them crackle for 4-5 seconds.
- Bay leaf
- Cloves
- Green cardamom
- Cinnamon
- Shahi jeera
- Step 4:
Add the marinated chicken along with the marinade to the pan and cook for 3-4 minutes.
- Step 5:
Now reduce the heat to medium-low.
Cover the pan with a tight-fitting lid and cook for 40-45 minutes, or until the chicken is thoroughly cooked. Stir a few times when cooking.
- Step 6:
Garnish with some more crispy fried onions and serve hot.
Serving Suggestions
Serve this rich chicken curry with Bagara Rice or Jeera Rice for a hearty meal. You can also serve it with Butter Naan, Lachha Paratha, or Roomali Roti.
Serve a raita and Lachha Onions on the side.
Storage Suggestions
Leftover curry can be stored in the refrigerator in an airtight container for 2-3 days. Reheat in a pan or microwave until hot before serving. Add some hot water when reheating if the curry has thickened after refrigeration.
I do not recommend freezing this curry as the yogurt and cream base might curdle once thawed.
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Dum Ka Murgh Recipe
Ingredients
- 10-12 almonds
- 10-12 cashew nuts
- 1 kilogram bone-in, skinless chicken (cut into 1 and ½ inch pieces)
- 1 cup crispy fried onions
- 3 teaspoons ginger garlic paste
- 4-5 green chilies (slit in half)
- ¼ cup heavy cream
- 1 cup plain yogurt (dahi, curd)
- 1 tablespoon lime juice
- ¼ cup chopped cilantro (fresh coriander leaves)
- ¼ cup chopped mint leaves
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon black pepper powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala powder
- 2 teaspoons salt
- 4 tablespoons ghee
- 1 bay leaf
- 4 cloves
- 4 green cardamoms
- 1 inch piece of cinnamon
- ½ teaspoon shahi jeera
Instructions
- Soak cashew nuts and almonds in hot water for 20 minutes. Remove the skin of the almonds.
- Add the nuts to a blender along with ¼ cup of water and blend to make a smooth paste.
- Rinse the chicken and add it to a large mixing bowl.
- Add crispy fried onions, ginge garlic paste, green chilies, nut paste, heavy cream, plain yogurt, lime juice, chopped cilantro, chopped mint leaves, turmeric powder, Kashmiri red chili powder, black pepper powder, coriander powder, garam masala powder, and salt to the bowl and mix well.
- Cover the bowl with a lid and refrigerate to marinate the chicken for at least an hour or best overnight.
- Heat the ghee in a pan over medium-high heat.
- Once the ghee is hot, add bay leaf, cloves, green cardamom, cinnamon, and shahi jeera, and let them crackle for 4-5 seconds.
- Add the marinated chicken along with the marinade to the pan and cook for 3-4 minutes.
- Now reduce the heat to medium-low.
- Cover the pan with a tight-fitting lid and cook for 40-45 minutes, or until the chicken is thoroughly cooked. Stir a few times when cooking.
- Garnish with some more crispy fried onions and serve hot.
We loved this recipe at home. Do give it a try!