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Dum Ka Chicken

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Dum Ka Chicken Recipe, Sabji, How To Make Dum Ka Chicken Recipe

Dum Ka Chicken in traditional method -- A popular Hyderabadi dish known as Dum ka Murgh, is a very rich, aromatic and flavourful dish; chicken cooked in its own juices combined with lot of spices, almonds and cream in slow cooking method.

About Recipe

Kodi koora, Kuzhambu, Muragira mansa torkari

How to make Dum Ka Chicken

(77 ratings)
101 reviews so far
Prep time
10 mins
Cook time
65 mins
Total time
75 mins
Dum Ka Chicken
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : September 03, 2017


Ingredients used in Dum Ka Chicken
• Coriander powder - 1 tablespoon.
• Cumin powder - 1/2 tea spoon.
• Shahi jeera - 1/2 tea spoon.
• Cinnamon sticks - 3 numbers.
• Cardamom - 4 numbers.
• Cloves - 5 numbers.
• Red chili powder - 1 tablespoon.
• Green chili paste - 1 tablespoon.
• Yogurt - 1 cup.
• Fried onions (slices) - 2 numbers.
• Ginger garlic paste - 1 tea spoon.
• Cashew nuts - 1 tablespoon.
• Chironji - 1 tablespoon.
• Chicken - 1000 grams.
• Turmeric - 1/4 tea spoon.
• Salt - to taste.
• Mint leaves (chopped) - 1/2 bunch.
• Coriander leaves (chopped) - 1/2 bunch.
• Lime juice - 1 tablespoon.
• Oil - 2 tablespoons.
Method:
  • Take chironji and cashew nuts put into the blender and make it a fine paste by adding water.
  • Take a pan (with lid), add chicken, the paste of chironji and cashew nuts, ginger garlic paste, fried onions, yogurt, green chili paste, red chili powder, whole garam masala (cinnamon stick, cardamom, cloves, shahi jeera), cumin powder, coriander powder, turmeric powder, salt, chopped mint leaves, chopped coriander leaves, squeeze the lime juice and even add oil, mix this well. Rest it for 4 hours.
  • After that take out the chicken, add water(optional if required as gravy ), then take the lid, place the edges with dough on the lid and seal it,
  • Let this cook on a medium flame for 10 minutes and reduce the flame. Place back the pan on the iron tawa and cook this on a slow flame for 45 minutes. Then switch off the flame and leave it for another 20 minutes aside, serve this with roti, or rice.

Note: Brine chicken by adding salt water in it and rest accordingly.






Cooking with images Cikana Rassa , Chicken rasdar, Koli saaru







 

Comments & Reviews

 

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Recent comments

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Naziat Khan Posted on Wed Jul 24 2013

Thanks for the recipe! It turned out great! Ramadan Mubarak!

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Sarah Khan Posted on Thu Jul 25 2013

U talk to much but ur videos are good

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suud Posted on Thu Jul 25 2013

turned out very good and simple recipe it was delicious

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staygulf83 Posted on Sat Jul 27 2013

I love your recipe demonstrations, but when you put raw chicken in a dry pan and say "wow, look at this" it does tend to get a bit tedious

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Marshal Jose Posted on Mon Jul 29 2013

you are the master chef

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sema rai Posted on Wed Jul 31 2013

sanjay u r awesome

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Cherita Md Posted on Thu Aug 01 2013

I used a pressure cooker to make this! I added an extra cup of water so the chicken was fully covered, then after first whistle i cooked for 20 min on med/med-low. That's for my stove & pressure cooker, yours may be slightly different. It ca

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Samreen Haroon Posted on Thu Aug 01 2013

You said marinate it but your video you have it all ready I'm confused... You have it filled with water in the video did u miss telling us a step? After refrigerating it then do we boil it in water?

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Mohamed Rafiq Posted on Mon Aug 05 2013

Made it yesterday......! The chicken turned out silky silky....!! Thank you...!

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sandeep balkrishnan Posted on Sat Aug 10 2013

Since the chicken used in this preparation is already brined, he skiped the marination. marination is only for freshly bought chicken

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Girish Posted on Wed Aug 14 2013

Dear Vah chef, Thanks for the recipe. Can I use aluminum foil instead of Wheat dough for sealing. I am trying this dish today. I added a little poppy seeds and a few almonds also . I hope it comes out well. It currently marinating.

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Satya Kala Posted on Sat Aug 17 2013

Dear sanjay....today is my son's birthday,I am going to do this.....Thank you for recipe!!!!

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