Dum Ka Murgh Recipe

Dum Ka Murgh

  • TOTAL TIME 35m
  • PREP TIME 15 m
  • CALORIES 249
Dum Ka Murgh is a gem from the streets of Hyderabad and it is a must try recipe for all the chicken lovers. This rich and hearty dish can be prepared easily at home by marinating chicken leg pieces which are then cooked with fried onions, tomato puree, almonds, cashews, chiraunji, poppy seeds, ginger-garlic paste and a melange of spices to make its thick curry. This authentic South Indian recipe is infused with aromatic flavors and can be enjoyed for lunch as well as dinner. This non-vegetarian recipe is perfect for occasions like buffets, kitty parties and potlucks. You can pair this mouth-watering main dish recipe with buttery naans, roti or parathas to make it even more flavorful. If you are a chicken lover, then this recipe will not just fill your stomach but also satiate your soul. Try making this easy recipe this weekend and we are sure that everybody will fall in love with its zesty flavour. Enjoy!

For Garnishing

How to make Dum Ka Murgh

  • Step 1

    To prepare this main dish recipe, take the chicken leg pieces in a large bowl. Put it under running water and wash them properly. Pat dry the chicken leg pieces and set these aside. Now, place a non-stick pan over medium flame and let it get hot. Once the pan is hot enough, add cashews, chiraunji seeds, grated coconut, poppy seeds and dry roast them. Once done, take the pan off the flame. Transfer the dry roasted ingredients in a bowl and let these cool down.

  • Step 2

    Now, peel the soaked almonds. Take a grinder jar and add the peeled almonds along with the dry roasted cashews, poppy seeds, grated coconut and chiraunji seeds in it. Grind on high speed and make a paste. If the paste is too coarse, add 2 tablespoons of water in it and grind it again. Transfer the paste in a separate bowl and set it aside.

  • Step 3

    Now, marinate the chicken leg pieces with ginger paste, green chilli paste, garlic paste, red chilli powder and salt for about 30 minutes. Next, take a chopping board and finely chop the onions on it.

  • Step 4

    Now, place a deep-bottomed pan on medium flame and add 1/2 tablespoon ghee in it. When the ghee is hot enough, add the chopped onions in it. Fry the onions till they are golden brown. Once done, transfer the fried onions in a bowl. Now, in the same pan, add 1 tablespoon refined oil and add the ground almond-coconut paste along with green cardamoms, and cinnamon sticks in it. Saute it well cook the masala until the oil starts separating from the mixture.

  • Step 5

    Now, add fried onions, green chilli paste, red chilli powder, yogurt, tomato puree and salt in the pan. Mix it well and cook for about 4-5 minutes or until the gravy starts thickening. Now, add the marinated chicken leg pieces along with black pepper powder, garam masala powder, chopped mint and coriander leaves in the pan. Mix well and cook until the chicken leg pieces are cooked properly.

  • Step 6

    Once done, remove the pan from the flame and transfer the dish in a bowl. Garnish with a sprig of mint. You can also add 1/2 teaspoon lemon juice on it to enhance its flavor. Serve it with hot buttery naans to enjoy!

 

 

 

 

[“source=timesofindia”]