Dum Ka Murgh


This long weekend, my room-mate decided to surprise us with one of her best. The amazingly flavorful “Dum Ka Murgh”, which is a delicately spiced chicken, and a dish that bursts with flavors.

Serves: 4
Cook Time: 25 minutes

For Marinade:
Yogurt – 1 cup
Salt – 1 tbsp
Chilli powder – 3 tsp
Turmeric powder – 0.5 tsp
Coriander powder – 4 tsp
Garam Masala Powder – 1.5 tsp
Ginger-Garlic Paste – 2-3 tbsp
Tomato Paste – 3 tbsp
Ketchup – 2 tbsp
Vinegar – 3 tsp
Cashew paste – 0.5 cup
Red food color – 0.5 tsp (optional)

Chicken – 1 kg
Oil – 6-7 tbsp
Whole Spices – Bay leaf (2), Cardamom pods – 4-5, Cloves – 4-5, Cinnamon stick – 1
Chopped Onion – 2 cups
Green chillies – 2-3
Chopped Mint and Coriander leaves – a handful of each
Salt – to taste


Step 1: Marinate the chicken and let it rest overnight, or for a minimum of 30 minutes.

Step 2: Heat some oil in a pan. Drop in the whole spices. After a minute, add in the onions and saute until done.

Step 3: Add in slit green chillies, mint, coriander leaves, along with the marinated chicken. Cook for 10-15 minutes.

Step 4: Adjust salt according to taste. Cook until done.

The curry is best served with Jeera Rice, basically rice flavored with cumin and garam masala.




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