Hyderabadi Dum ka Murgh Salan-Hyderabadi Lagan ka Murgh-Dum Chicken Curry
Fa's Kitchen
Fa's Kitchen
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  • 5-6 cashew nuts 2 tbsp poppy seeds(optional) handful of soaked almonds 1 tbsp chironji seeds FOR THE SPICE POWDER 3 cardamoms 3 cloves ½ tsp shahi jeera 1 one inch stick cinnamon 1 tsp cumin seeds 1 tsp black pepper 2 tsp coriander seeds FOR MAKING THE DUM KA MURGH GRAVY 1 chicken, cut into medium pieces 4 tbsp oil/ghee 2 medium size onions, finely sliced 1 tbsp ginger garlic paste 1 tsp crushed red chili 1 cup yogurt 2 tbsp coriander leaves/cilantro, finely chopped 2 tbsp mint leaves, finely chopped salt to taste Instructions Apply the ginger garlic paste, crushed red chili, yogurt and salt to the chicken and marinate for about an hour. Dry roast grated fresh coconut, cashew nuts, poppy seeds, chironji seeds. Peel the skin of the almonds and grind along with the roasted coconut, cashew nuts, poppy seeds, chironji to a fine paste. Set aside. Dry roast the cardamoms, cloves, shahi jeera, cinnamon, cumin seeds, black pepper, coriander seeds lightly and dry grind to a fine powder and keep this aside. In a heavy bottomed pan add the oil or ghee and fry the onions till golden brown. Add the ground dry spice powder and give it a stir for about 30 secs till aroma starts emanating. Now add the ground coconut paste and stir well till oil starts leaving the sides of the pan. Mix in the marinated chicken and add the coriander leaves and mint leaves. Cook on high flame for about 5 minutes Stir and close the lid tightly and let it simmer for about 20-30 minutes till the chicken is cooked. Serve hot. Notes If you prefer a thin gravy, add a cup of water before closing the lid and cook. If you prefer it in a dry form, after the chicken is cooked, cook further for a couple of minutes under high heat till all the masala is coated well with the chicken. 3.4.3177
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