Dum Ka Murgh recipe

Dum Ka Murgh recipe
Serves 4-6
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hour, 5 minutes
Meal type Main Dish
Misc Gourmet, Serve Hot
Occasion Formal Party
Region Indian
Description Marinated chicken pieces
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Imperial | Metric | USA
  • 2 tablespoons garam masala (made with 1 cinnamon stick, 5 green cardamoms, 7-8 cloves, 3 star anise, 2 tsp each of fennel seeds and mace blade - all of this is ground into a powder)
  • 1 tablespoon salt
  • 2 cups onions (thinly sliced)
  • ¼ cup oil ( I used grapeseed)
  • 2 tablespoons ginger garlic paste
  • 1 ½ tablespoons thai green chili paste
  • 1 tablespoon tahini paste
  • 1 ½ tablespoons ground cashews (or use crunchy unsweetened peanut butter)
  • ½ teaspoon turmeric
  • 2 cups plain yogurt (suggested full fat)
  • 2lb chicken (skinless drumsticks, thigh and breast pieces)
  • 1 tablespoon lemon juice
  • ½ cup mint (chopped)


Step 1

Heat up the oil and fry the onions to a golden brown, in small batches

Step 2

In a mixing bowl, mix the onions and the chicken with the rest of the ingredients except the mint and lemon.

Step 3

Set this aside for about 15 minutes

Step 4

Take your best looking big dutch oven, which is big enough to have more than 2/3 of space left after you put the entire chicken and the marinade in it.

Step 5

Take a griddle/ saute pan and place it on top of your stove on medium heat

Step 6

Place the dutch oven on top of the griddle and cover.

Step 7

Cook on low heat, undisturbed and covered for about 35- 45 minutes

Step 8

The settings in your stove and the heat distribution in your dutch ovens may vary.. use your best judgement.

Step 9

When ready to serve, dash in some lemon juice and mint and eat with naan or roti.

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