Hyderabadi Style Shahi Dum ka Murgh is an amazingly delicious, mildly spicy, aromatic and flavoursome main course chicken recipe. In this recipe, well marinated chicken pieces are slow cooked in rich, creamy and nut based smooth gravy. Shahi Dum ka Murgh is a crowd-pleasing Eid, celebration and party chicken recipe. Serve this Dum ka Chicken with any Indian bread like naan, kulcha, rumali or you can even serve this with bagara khana, biryani, pulao, etc.
What is Shahi Dum Ka Murgh?
Shahi Dum ka Murgh or Chicken is a jewel in the crown, a heirloom recipe from the kitchens of Hyderabadi Nawabs. This is mildly spicy, full of flavour, aromatic, rich and creamy gravy-based chicken recipe.
In this recipe chicken pieces are marinated overnight with aromatic spices and masalas. Later cooked in rich, creamy and velvety roasted nuts, seeds and curd-based gravy. Chicken is dum cooked by sealing the vessel with dough.
Upon cooking, chicken pieces will turn succulent, flavoursome, aromatic and delicious. This a finger lickingly good recipe. Do give this a try!
Dum ka Murgh History
Hyderabadi Dum ka Murgh is a classic example of fine and rich tastes of Nizams. The Khansamas (royal chefs) at Nizams were extremely talented and have always been applauded, appreciated and rewarded for their culinary delights.
As the story goes, Dum ka Chicken is a 500-year-old recipe. This is one of the jewel recipes from the kitchens of Nizam which is famous till date. This authentic recipe is slow cooked on a wood fire in a wide mouthed vessel (lagan) by sealing the edges with dough. This technique of slow cooking is called Dum. And so, this recipe is also called as Lagan ka Murgh (Lagan ka Chicken)
Sometimes after sealing the vessel, burning charcoal is placed on the lid of it to ensure even cooking. This is the traditional way of cooking a dish on dum.
What is the meaning of Dum?
The word Dum is derived from Persian word ‘Dum Pukht’ where Dum means ‘cooked with steam’ and Pukht means ‘process of cooking’. Dum cooking has been integral part of legendary Nizma and Mughal Cooking.
Here are few famous Dum Cooking Recipes,
Bone or Boneless Chicken Pieces. Which is best for making Dum ka Murgh?
You can use bone or boneless chicken pieces to make this dum ka murgh recipe. Authentic recipe calls for large curry cut chicken pieces with bone. As the chicken pieces are marinated for more than 8-10 hours, large pieces will stay in shape upon cooking. Small pieces may turn mushy upon dum cooking. Hence, choose accordingly.
Shahi Dum ka Chicken Recipe Ingredients
Main ingredients needed to make shahi dum chicken recipe are,
Chicken Pieces: As I said above large tender chicken pieces with bone are mostly preferable in making dum ka murgh recipe.
Mixed Nuts: Rich, creamy and velvety gravy of dum ka chicken is made of mixed nuts. Roasted nuts like cashews, almonds, chironji (calumpang nuts) and muskmelon seeds are made into fine paste and added to make gravy.
Birista: Thin sliced and deep-fried crisp onion slices play a major role in thickening the gravy, bringing in color and giving delicate sweet taste to the recipe.
Ginger-Garlic Paste: This paste helps in removing the smell from chicken pieces and imparts flavour. Do follow my recipe to make ginger-garlic paste at home.
Garam Masala: Garam Masala is the most important ingredient in making this chicken recipe. Shahi garam masala not only gives flavour, but it also adds aroma to the dum chicken masala recipe.
Curd: Fresh, thick and creamy curd brings velvety texture in the gravy of this dum chicken recipe. Nothing can beat fresh homemade curd. Do follow my easy step by step recipe to set fresh curd every time at home.
Herbs: Handful of fresh coriander and mint leaves are added in marination for flavour. These are also used in garnishing the recipe.
Tips to make The Best Hyderabadi Dum ka Murgh
- Always remember to bring out the marinated chicken from the fridge an hour before the cooking.
- This will bring the chicken to normal temperature and helps in cooking fast.
- The key ingredients in this recipe are garam masala, ginger-garlic paste and birista (fried onions).
- Always use fresh and thick curd. If the curd is sour, then it will change the taste of the curry.
- Roast the nuts and seeds on medium flame only. Burned nuts will give bitter taste to the recipe.
- I always fry sliced onion in ghee-oil mixture and use this ghee-oil in making the dish. This not only flavours the dish, but also gives nice aroma.
- 500g Chicken (I used Skinless Curry Cut, large)
- 3 tbsp. Green paste*
- 2 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 1 tbsp. Ginger-Garlic paste
- 1 tbsp. Garam Masala
- ½ tbsp. roasted Coriander powder
- ½ tbsp. roasted Cumin powder
- 1 cup Birista (Fried Onion)
- Salt as per taste
- 2 tbsp. Ghee-Oil (use the one in which onions are fried)
- ½ cup Cashews
- ½ cup Almonds
- ¼ cup Chironji
- ¼ cup Melon seeds
- 3 tbsp. Ghee-Oil (use the one in which we fried onions)
- ½ tbsp. Garam Masala
- ½ cup thick Curd, beaten
- Salt, as per taste
- 2 tbsp. minced Coriander leaves
TO MAKE GREEN PASTE
- Handful Coriander Leaves
- Handful Mint Leaves
- 2 Green Chilies
- 2 tbsp. Lemon Juice
- ½ cup Flour
- Water, as required
- 1 tbsp. Shahjeera
- 3 tbsp. Milk
- ¾ cup Water
- ¾ cup Water
- ½ tbsp. Saffron strands
- 2 tbsp. minced Coriander leaves
Step by Step Recipe to make Hyderabadi Shahi Dum ka Murgh
STEP 1: Green Paste
- Make a coarse paste of coriander leaves, mint leaves and green chilies. Set aside.
STEP 2: Marination
- Clean and wash the chicken pieces thoroughly. Take them in a bowl and add above made green paste and ginger-garlic paste.
- Mix well and add red chili powder, turmeric powder, salt, roasted coriander powder, roasted cumin powder and garam masala.
- Now add birista (fried onions) by gently crushing with your fingers.
- Add ghee-oil mixture, lemon juice and gently rub the chicken
pieces with the ingredients till they are well coated.
- Rub for at least 5-6 minutes. (Wear glove, to avoid spice burn on palm and fingers).
- Cover and leave in fridge for at least 4-5 hours or overnight. Overnight marinated chicken tastes succulent and tender.
STEP 3: Roasting the nuts
- On medium flame, in a heavy bottom pan gently roast cashews,
almonds, chironji and melon seeds. Roast till seeds start to change color (nearly 6-7 minutes).
- Add these to mixer and make a fine paste by adding 2-3 tbsp.
of milk. To this add saffron strands and set aside.
STEP 4: Knead the dough
- Combine flour and water and make a thick dough.
- Roll the dough into long sausage of half to one inch thick. Set aside.
STEP 5: Mixing
- In a wide mouth vessel, add ghee-oil (use the one in which onions are fried) and when it heats up add shahjeera.
- Fry for 30 seconds and add above made nuts paste. On medium flame, by continuously stirring the paste, cook till raw smell disappears.
- Turn off the flame and leave this to reach room temperature. Now whisk in beaten curd. Combine well and add marinated chicken pieces.
- Mix until all the masalas are nicely coated to chicken pieces.
- Seal it with the dough.
STEP 6: Cooking chicken on dum
- Slowly and very carefully take the rolled dough and place it on the top edge of the cooking vessel in which we are cooking chicken.
- Press lightly with fingers and place the lid. Press the lid gently and ensure it is fitting perfectly.
- Cook on medium flame for 15 minutes and low flame for 10 minutes. Turn off the flame and leave for 30 minutes.
- After 30 minutes, carefully remove the lid, remove the sealed dough and gently mix the curry.
- Remove in serving bowl and garnish with minced coriander leaves. Serve warm with any Indian bread or flavored rice.
- Add love to make this authentic Hyderabadi Dum ka Chicken taste
Lubna’s Serving Suggestion:
Generally, dum ka chicken or lagan ka murgh is a main course recipe which is often served in Hyderabadi weddings and parties.
This can be served with any Indian Flat Bread like,
Naan, Kulcha, Sheermal, Parotta, Rumali Roti, etc.
You can even serve this with any Indian flavoured rice like,
Biryani, Pulao, Jeera Rice, Ghee Rice, Coconut Rice, Bagara Khana, etc.
Dum ka Chicken also tastes best when served with Appam, Dosa, Vada, Uttapam, etc;
Here is a Nawabi Thali suggestion with Dum ka Chicken Recipe,
Mutton Dum Biryani + Dum ka Chicken + Tawa Fish Fry + Sesame Prawns + Hyderabadi Bagare Tamatar + Dalcha + Onion Raita + Burhani + Gil-e-Firadaus + Meethi Seviyan.
Amount Per Serving: Calories: 547Total Fat: 40gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 108mgSodium: 531mgCarbohydrates: 22gFiber: 5gSugar: 4gProtein: 28g