Dum Murgh is a classic Indian dish that showcases the art of slow cooking. The word “dum” refers to cooking in a sealed pot, which locks in all the wonderful flavors and aromas. I learned this recipe from my grandmother, and it’s been a family favorite ever since. The slow cooking process makes the chicken incredibly tender while allowing the spices to work their magic.
About the Recipe
This recipe delivers restaurant-quality results right in your kitchen. The combination of whole spices, fresh cream, and saffron creates layers of flavor that you won’t find in regular chicken dishes. The sealing technique (dum cooking) ensures that every bite is infused with rich, complex tastes.
Why You’ll Love This Recipe
The slow cooking process makes this dish fool-proof – it’s hard to overcook. The chicken turns out tender and juicy every time. The aroma that fills your kitchen while cooking is just amazing. It’s also a great make-ahead dish since the flavors get better with time. Perfect for both family dinners and entertaining guests.
Dum Murgh
Cooking Tips
– Let the chicken marinate for the full 30 minutes
– Don’t skip the sealing step – it’s key to the dish’s success
– Use fresh cream for best results
– Toast the whole spices until fragrant but don’t burn them
– Keep the heat low during the final cooking stage
Serving and Storing Suggestions
Serves 6-8 people. Total prep and cooking time: 2 hours. Serve hot with naan bread or rice. Leftovers keep well in the fridge for up to 3 days. Reheat gently on low heat, adding a splash of cream if needed.
Similar Recipes
- Butter Chicken
- Chicken Korma
- Hyderabadi Biryani
Nutrient Benefits
This dish offers protein from chicken, healthy fats from nuts and cream, and anti-inflammatory benefits from spices like saffron and cardamom. The whole spices add antioxidants and aid digestion.
Dum Murgh
Ingredients
- 2 Chicken (500 gms each, small, cut into small pieces)
- 1 Juice of lemon
- 2 tbsp Ghee
- 2 tbsp Butter
- 2 to 3 Bay Leaves
- 8 Cloves
- 8 Green Cardamoms - 8
- 3 to 4 inch Cinnamon (sticks)
- 1/2 cup Onions (chopped)
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1/2 cup Almond Paste
- 4 Green Chillies (slit)
- 2 to 3 blades Mace (powdered)
- 5 cup Cream (fresh)
- Saffron (a few strands, soaked in 1 tbsp water)
- Salt to taste
- 2 tsp Red Chilli Powder
- 20 Mint Leaves
Instructions
- Marinate the chicken in lemon juice for 30 minutes.
- Heat the ghee and butter in a pan.
- Add the bay leaves, cloves, green cardamoms and cinnamon sticks.
- Saute over medium heat till they crackle.
- Add the onion paste, saute for 3-4 minutes.
- Add the ginger paste, garlic paste and almond paste.
- Cook over medium heat till the oil separates.
- Add the chicken and cook for about 10 minutes.
- Add the green chillies, mace powder, cream, saffron, salt and red chilli powder.
- Mix well.
- Sprinkle some mint leaves, cover the pan with a heavy lid and seal with dough.
- Keep on a small charcoal fire with live embers on the lid and cook for at least 45 minutes to an hour.
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Frequently Asked Questions
Can I make this without cream?
You can substitute coconut milk, but the texture and taste will be different. The cream adds richness and helps balance the spices.
What can I use instead of saffron?
While saffron gives unique flavor and color, you can skip it. Try adding a pinch of turmeric for color, though the taste won’t be the same.
Is this dish very spicy?
The heat level is moderate. You can adjust the green chilies and red chili powder to suit your taste.
Can I make this in advance?
Yes. The flavors actually improve after a day. Just reheat gently and add fresh cream if needed.
1 comment
so good