Hyderabadi Dum Ka Murgh
09-09-2024
www.kitchenfoodrecipes.com
Ingredients:
1 kg chicken (cut into medium pieces)
1 cup thick yogurt (curd)
1/2 cup fresh cream
1/4 cup cashew nuts
2 tbsp poppy seeds
3 large onions (thinly sliced and fried until golden brown)
1/4 cup oil or ghee
1/2 cup milk
8-10 strands of saffron
2 tbsp ginger-garlic paste
2 tbsp lemon juice
1 tbsp green chili paste (adjust according to spice preference)
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp red chili powder
1 tbsp coriander powder
1 tbsp cumin powder
4-5 green cardamoms
4-5 cloves
1 cinnamon stick
2 bay leaves
Salt to taste
Fresh coriander and mint leaves for garnish
Instructions:
Preparation of Marination
In a blender, grind the cashew nuts and poppy seeds to form a smooth paste, adding a little water if necessary.
In a large bowl, mix yogurt, fresh cream, the cashew-poppy seed paste, ginger-garlic paste, lemon juice, green chili paste, turmeric, red chili powder, coriander powder, cumin powder, and salt.
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2-3 hours, preferably overnight for the best flavor.
Saffron Milk
Soak the saffron strands in warm milk and set aside for about 15-20 minutes to release their color and flavor.
Cooking the Chicken
Heat oil or ghee in a heavy-bottomed pan (or a traditional dum handi). Add cardamoms, cloves, cinnamon, and bay leaves. Sauté for a minute until they release their aroma.
Add the marinated chicken and stir gently. Let the chicken cook on medium heat for 10 minutes.
Once the chicken starts releasing its juices, add half of the fried onions and cover the pan with a lid.
Dum Cooking
Reduce the flame to low and pour the saffron milk over the chicken. Add the remaining fried onions, fresh coriander, and mint leaves on top.
Cover the pan with a tight-fitting lid, sealing it with dough if available to trap the steam inside.
Cook on low heat (dum) for about 30-40 minutes. If using a traditional dum method, place the pan on a heated tawa to avoid direct heat from the flame.
Let the chicken cook in its own steam, allowing all the flavors to meld together.
Finishing Touches
After the chicken is fully cooked and tender, remove from heat and allow it to rest for 10 minutes before serving.
Garnish with fresh coriander leaves and serve hot with naan, paratha, or steamed rice.
Serving Suggestion:
Hyderabadi Dum Ka Murgh pairs beautifully with naan, roti, or a fragrant basmati rice. A side of sliced onions, lemon wedges, and mint chutney enhances the meal.
Enjoy the rich and royal flavors of this classic Hyderabadi dish!
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