“Dum Ka Murg” Dum Wala Chicken Recipe

Recipe Chicken

“Dum Ka Murg” Dum Wala Chicken Recipe

3rd Mar, 2024 By : Gulnaz

Dum ka murg” is a delicious Indian dish made with chicken cooked in a flavorful gravy. It’s known for its rich and aromatic taste. The chicken is marinated in spices and then slow-cooked in a sealed pot, which allows the flavours to meld together beautifully. It’s a popular and mouthwatering dish enjoyed by many.

Recipe Details

PREP TIME

30 min

COOK TIME

25 min

TOTAL TIME

40 min

COURSE

Lunch/ Dinner

CUSINE

Indian

SERVING

Ingredients

For marination;
750 g chicken
Salt
¼ tsp turmeric powder
1 tsp red chilli powder
For masala;
2-3 tbsp oil
1 tsp black pepper
1 mace
2 cinnamon sticks
3 green cardamom
8-10 cloves
2 onion chopped
10-12 garlic
1 ½ inch ginger
2 whole red chilli
10-12 cashew nuts
½ cup coriander leaves
Few mint leaves
2 Tbsp curd
1 Tsp red chilli powder
¼ Tsp turmeric powder
2 Tsp coriander powder
2 Tsp cumin powder
Salt
1 Tsp red chilli powder
For garnish;
Charcoal
Oil
Coriander leaves
Green chilli

How to Make “Dum Ka Murg” Dum Wala Chicken Recipe

How to make Dum ka Murg Or Dum Ka Chicken

In a mixing bowl Add chicken, salt, turmeric powder, and red chilli powder. Coat the chicken pieces in this mixture and let it marinate for at least 30 minutes.

Heat oil in a heavy-bottomed pan and add black pepper, mace, cinnamon sticks, green cardamom, 8-10 cloves. Saute for a few seconds.

Now add chopped onion and saute until they turn translucent.

Add the garlic, ginger and red chilli. Saute for 2-3 minutes and then add cashew nuts. Again saute for 2-3 minutes, now Switch off the flame and let it cool down completely.

Put the cooked spices in a blender jar with coriander leaves, mint leaves, curd, red chilli powder, turmeric powder, coriander powder, cumin powder, and water. Grind to Make a smooth paste and keep it aside for later use.

In the same pan with remaining oil add marinated chicken and cook for 2-4 minutes on high heat.

Flip the chicken pieces and fry for another 2 minutes.

Add ground spices, salt, red chilli powder and mix well.

Lower the heat, cover the pan with a tight-fitting lid and let it cook on low heat ( Dum) for about 15 to 20 minutes or until The chicken is tender. This slow cooking helps the flavours meld together.

Open the lid and stir.

Burn the charcoal and drop it in a small cup or foil paper with the help of long tongs. Add a few drops of oil, immediately cover it, and allow it to smoke for 2 minutes to absorb the Smoky Flavour.