Dum ka Murgh is a royal Indian dish that’s easier to make than you might think. I learned this recipe from my grandmother, and it’s become my go-to when I want to impress dinner guests. The chicken turns out incredibly tender, and the blend of spices creates an amazing aroma that’ll fill your kitchen. Trust me, once you try this, it’ll become one of your favorite special-occasion dishes.
About the Recipe
This recipe stands out because it uses traditional cooking methods like charcoal smoking (dhungar method) to add an authentic touch. The overnight marination helps the meat absorb all the flavors, making it super tender. The combination of fried onions, saffron, and aromatic spices creates layers of flavor that’ll make your taste buds dance.
Why You’ll Love This Recipe
You’ll love how the chicken turns out – juicy inside and slightly crispy outside. The recipe might look long, but each step is simple. The best part? Most ingredients are probably already in your kitchen. The overnight marination means less work on cooking day. Plus, the charcoal smoking step adds a restaurant-style finish that’ll make everyone think you’re a pro chef.
Dum ka Murgh
Cooking Tips
– Don’t skip the overnight marination – it’s key for tender chicken
– Brown the onions slowly for best flavor
– Keep the charcoal piece small for gentle smoking
– Let the chicken come to room temperature before baking
– Use thick yogurt (hung curd if possible) for better marinade coating
Serving and Storing Suggestions
Serves 4-6 people. Total prep time: 24 hours (including marination), cooking time: 1 hour. Serve hot with naan or roti. Leftovers keep well in the fridge for 2-3 days. Reheat gently in the oven or microwave.
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Nutrient Benefits
This dish is packed with protein from chicken and yogurt. The spices like ginger and garlic offer anti-inflammatory benefits. Green chilies provide vitamin C, while mint and coriander add fresh herbs’ goodness. The yogurt-based marinade makes this healthier than cream-based curries.
Dum ka Murgh
Ingredients
- 1 Chicken (medium)
- 6 Onions (finely sliced (keep the outer ring and skin of half an onion))
- Oil
- Saffron (soaked in 1 tblsp milk)
- 1 tsp Ginger (ground)
- 1 1/2 tsp Garlic (ground)
- 2 tbsp Mint Leaves (ground)
- 2 tbsp Coriander (chopped)
- 4 Green Chillies (ground)
- 1 1/2 tsp Ground Red Chillies
- 3 cups Curd
- 6 Powdered Cardamoms
- 6 Powdered Cloves
- Cinnamon (2 one inch sticks, powdered)
- Salt as per taste
- A piece of Charcoal
- Mint Sprigs - few
Instructions
- Heat 3 tblsp of oil in a pan.
- Fry onions to dark brown.
- Drain oil.
- Keep aside a handful of fried onions and saffron.
- Rub the rest of the ingredients on the chicken.
- Leave in the fridge overnight.
- Remove and keep at room temperature for 1 hour.
- Add saffron.
- Place chicken in an oven-proof dish and bake in a preheated oven at 400F/270C for 45 minutes.
- Before serving, light a piece of charcoal.
- Put the half-onion with skin inside the dish with oil in it.
- Using tongs, put a burning piece of charcoal in the oil.
- Cover the dish quickly.
- Before serving remove the charcoal and spread oil over chicken.
- Garnish with fried onions and mint sprigs.
- Serve hot with roti.
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Frequently Asked Questions
Can I skip the overnight marination?
While you can marinate for 4-6 hours minimum, overnight marination gives the best results. The longer marination helps break down proteins, making the chicken more tender and flavorful.
Can I make this without the charcoal smoking step?
Yes, but the charcoal adds a distinctive smoky flavor that makes this dish special. If you skip it, the dish will still taste good but miss that authentic touch.
Is this recipe very spicy?
The spice level is moderate but adjustable. Reduce the number of green chilies and red chili powder to make it milder, or increase them for more heat.
