Dum ka Murgh
Slow-cooked chicken in a rich, nutty, and aromatic gravy.
About this dish
Dum ka Murgh is a classic Hyderabadi 'Slow Cooked' chicken delicacy, famously prepared in the royal courts. Unlike the fiery Andhra curries, this dish is defined by its velvety, nutty texture and the use of 'Dum'—sealing the pot to cook in its own steam. It is rich, aromatic, and characterized by a thick gravy made from a paste of nuts and fried onions.
Ingredients
The Protein and Marinade
- 800g Chicken, curry cut (bone-in)
- 200g (1 cup) Thick Yogurt, whisked
- 2 tbsp Ginger-garlic paste
- 1.5 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Garam masala powder
- Salt to taste
The Rich Paste
- 2 large Onions, sliced and fried until crispy (Birista)
- 15 Cashews, soaked for 15 mins
- 15 Almonds, blanched and peeled
- 2 tbsp Chiraunji (Cuddapah almond) - optional but authentic
- 1 tbsp Roasted Poppy seeds (Khus Khus)
Whole Spices and Fat
- 4 Green cardamoms
- 2 Black cardamoms
- 1-inch Cinnamon stick
- 4 Cloves
- 1/2 tsp Shahi Jeera (Caraway seeds)
- 100ml Ghee or the oil used for frying onions
- 1/2 cup Fresh cream
- 1 pinch Saffron soaked in 2 tbsp warm milk
Method
- 1
Prepare the Nut Paste
Grind the soaked cashews, almonds, chiraunji, poppy seeds, and half of the fried onions into a very fine, smooth paste using a little water. The smoother this paste, the more velvety your gravy will be.
- 2
Marinate the Chicken
In a large bowl, combine the chicken with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, salt, and the prepared nut-onion paste. Crush the remaining fried onions by hand and add them in. Marinate for at least 1 hour, or overnight in the fridge for best results.
- 3
Temper the Spices
Heat ghee in a heavy-bottomed wide pot (a Lagan is ideal). Add the whole spices: cardamom, cloves, cinnamon, and shahi jeera. When they begin to crackle and release their fragrance into the fat, move to the next step.
- 4
Initial Sear
Add the marinated chicken mixture to the pot. Cook on medium-high heat for 5-7 minutes, stirring constantly to ensure the nut paste doesn't stick to the bottom and burn. The chicken should change color from pink to opaque white.
- 5
Seal for Dum
Lower the heat to the absolute minimum. Add the saffron milk and fresh cream on top. Cover the pot with a tight-fitting lid. Traditionally, the edges are sealed with a long strip of wheat dough (atta) to prevent steam from escaping.
- 6
Slow Cook (Dum)
Place the pot on a flat iron griddle (tawa) rather than directly on the flame to ensure even heat distribution. Let it cook in its own juices for 30-35 minutes. The 'Dum' process forces the flavors deep into the chicken fibers.
- 7
Check for Doneness
After 35 minutes, carefully break the dough seal and open the lid. The oil (rogon) should have separated and be floating on top, and the chicken should be tender enough to fall off the bone. The gravy should be thick and creamy.
- 8
The Smoke Infusion (Optional)
For a restaurant-style smoky flavor, place a small burning charcoal in a steel cup in the center of the pot. Drizzle a drop of ghee on the coal and immediately cover the lid for 2 minutes to infuse the 'dhungar' aroma.
- 9
Garnish
Remove the charcoal cup. Garnish with slit green chilies and a handful of fresh coriander. Rest the dish for 10 minutes before serving to let the oils settle back into the gravy.
Notes & variations
- If you don't have poppy seeds, increase the cashew count by 5.
- The use of Shahi Jeera is crucial; regular cumin does not provide the same floral notes.
- Always use bone-in chicken as the marrow adds depth to the slow-cooked gravy.
- Avoid adding extra water; the yogurt and chicken juices are sufficient for the Dum process.
Serve with
Perfect with Sheermal, Roomali Roti, or Hyderabadi Saffron Pulao.
Cook's note
To get the perfect Birista (fried onions), slice them uniformly thin and fry in batches; remove them when they are light brown as they continue to darken after being taken out of the oil.