Dum ka Murgh is a classic Hyderabadi dish made by slow cooking marinated chicken for a tender and super flavorful curry.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 60 minutes
  • Total time: 75 minutes
  • Yield: 6 · 6 to 8
  • Category: Main Course
  • Cuisine: Hyderabadi

Ingredients

  • 1 kg (2.2 lbs) bone-in chicken ((cut-up, Or 8 to 10 drumsticks/ thighs))
  • 3 cups (300 grams) red onions ((sliced or 1 cup fried onions/ 100 grams))
  • ⅓ cup (80 ml) ghee ((or half oil & half ghee))
  • 2 to 3 teaspoons Kashmiri red chili powder ((adjust to taste & color preference))
  • ½ teaspoon turmeric
  • 1 to 1½ teaspoon garam masala ((adjust to preference))
  • 1 tablespoon coriander powder
  • ½ teaspoon cumin powder (optional)
  • 1½ teaspoon sea salt ((adjust to taste))
  • 1 cup (230 grams) plain yogurt ((whisked or use Greek))
  • 2 tablespoons (30 ml) lemon juice ((cut down if your yogurt is sour))
  • ¾ tablespoon garlic paste ((or 1 tbsp fine grated))
  • ¾ tablespoon ginger paste ((or 1 tbsp fine grated))
  • 2 to 4 green chilies slit ((optional or use ⅓ tsp crushed black pepper))
  • ¼ cup pudina/ mint leaves (fine chopped)
  • ¼ cup coriander leaves ((fine chopped))
  • ½ to ¾ teaspoon shahi jeera ((Indian caraway seeds))
  • 8 green cardamoms ((divided, add half to make the nut paste))
  • 4 cloves
  • 2 inch cinnamon piece
  • 1 star anise (optional)
  • ¼ cup (40 grams) almonds ((soaked overnight or use half/half almond/ cashew))
  • 2 tablespoons shredded coconut ((dried coconut))
  • ¼ cup (60 ml) milk (or water to grind)

Method

  1. Heat ghee in a wide pot. Fry the onions on a medium heat, stirring constantly for 12 to 13 mins, until golden & caramelized but not burnt. You may also fry them in 2 batches, each for 9 to 10 mins.
  2. Turn off and reserve 2 tablespoons each - ghee and fried onions aside, retaining the rest in the pot. Add all the whole spices - shahi jeera, cardamoms, cloves, cinnamon, star anise to the hot pan. Cool down the pot.
  3. Meanwhile, prep up the other ingredients and blend drained soaked nuts, coconut and half of the cardamoms with milk/water to a smooth or slightly coarse paste.
  4. Add chili powder, turmeric, garam masala, coriander powder, cumin powder, salt, ginger garlic paste, green chili, yogurt, lemon juice, mint, coriander leaves and the nut paste.
  5. Mix well & taste test the marinade to adjust salt & spice levels. Add the chicken and marinate for 30 mins. Turn on the stove and saute marinated chicken on a medium high heat for 7 to 8 mins. Pour ½ cup hot water and mix well.
  6. Turn down the heat to low. Cover with a foil and a heavy lid. Cook on a very low heat for 25 mins. Mix well and cook for another 20 mins.
  7. Layer the reserved fried onions and ghee. Cover back and raise the heat to medium and cook for 5 mins.
  8. Let rest for another 30 mins, before opening. Garnish with coriander leaves. Serve dum ka chicken with tandoori roti, kulcha, plain paratha, naan or with bagara rice, saffron rice or turmeric rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.