Name: Hyderabadi Dum Ka Murgh
Prep time: 25 min
Cook time: 45 min
Total time: 190 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 400 g Chicken, large bone-in pieces, washed; ½ cup Indian-Style Yogurt, thick, whisked; ½ cup Brown Onion, crushed birista; 6 Almonds, blanched, peeled, and pasted; 6 Cashews, pasted with almonds; 1 tbsp Chironji, charoli seeds, lightly roasted and pasted; 1½ tbsp Ginger-Garlic Paste; 1 tsp Red Chilli Powder; ¼ tsp Ground Turmeric; 1 tsp Garam Masala, Hyderabadi potli masala if available, else regular; 1 pinch Saffron, soaked in a little warm milk; 1 tbsp Assorted Whole Spices, cardamom, cinnamon, cloves, shahi jeera; 3 tbsp Ghee; 2 tbsp Coriander Leaves, chopped; 2 tbsp Mint Leaves, chopped; 1 tsp Salt, to taste

3 hr 10 mintotal

1 hr 10 min hands-on2 hr hands-off

Prep 25 min · Cook 45 min

Serves: 2
Difficulty: Medium
Spice: Medium

Add to your week

Method

In a large heavy-bottomed lagan or deep pan, place the washed chicken pieces. Add the whisked curd, crushed brown onions, almond-cashew-chironji paste, ginger garlic paste, red chilli powder, turmeric, garam masala, salt, chopped coriander, and mint leaves.
Pour in the melted ghee, saffron infused milk, and the assorted whole spices. Mix everything exceptionally well using your hands to ensure every piece of chicken is heavily coated. (Marinate as per pre-prep instructions).
Once marinated, place the pan directly on the stove over medium-high heat for 5 minutes. Stir continuously so the base doesn't catch until the mixture gets hot and starts bubbling.
5 min
Seal the pan tightly with heavy aluminum foil, or use a tight-fitting lid sealed with a ring of wheat dough, ensuring no steam can escape.
Place an old, flat tawa (griddle) on the stove top and place your sealed pan over the tawa. This double-boiler-like technique prevents direct heat from burning the rich nut pastes.
Cook on the lowest possible heat setting (Dum) for 35-40 minutes undisturbed.
35–40 min
Turn off the heat. Let it rest unopened for 10 minutes. Carefully break the seal; a burst of intensely aromatic royal steam will escape.
10 min
Gently stir the chicken from the bottom up to mix the separated ghee back into the rich gravy before serving.

How to tell it's done

Fork-tender chicken deeply infused with spices, encased in a thick, nutty, lavishly rich dark gravy speckled with fragrant oil.

Getting it right

Tip

Using a flat tawa under the cooking pot is the secret to perfect 'Dum'. It diffuses the heat, allowing the chicken to cook in its own juices and the rich nut pastes without scorching the bottom.

What to serve it with

A regal feast requires Bagara Rice, Sheermal, or flaky Parathas, followed by a sweet serving of Double Ka Meetha.

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Ingredients