Dum Ka murgh is a luscious, silky Mughlai dish in which chicken is slow cooked (dum) along with spices and saffron. Mughlai cuisine substantially comprise of Chicken, Meat or Fish cooked lavishly in ghee dry fruits, saffron and spices. Dum Ka Murgh is cooked in traditional way in big copper pots handi, sealed with the dough and kept on Dum to get cooked until tender. But, in case if copper handi is not available, you can also cook it in Handi or heavy bottom pan. Dum ka murgh plays a role an exemplary hero to the spread when guests are in at your table. Dum ka Murgh couples perfect with naan or lachcha paratha and zafrani pulao or any pulao of your choice. A Star of the table..Let’s go through how to make it..
1.5 kgs, Chicken on bone, cut into pieces
300 gms, thick yoghurt, whisked well
12-15 nos, Cashewnuts
1 tablespoon, dry/dessicated coconut
3 medium, Onions chopped
1 tablespoon, Ginger, grated
12-13, Garlic cloves
2 teaspoon, Kashmiri red chili powder
1 teaspoon, roasted cumin powder
1/2 teaspoon, mace powder (javitri powder)
1 inch of 2 stick, Cinnamon
5, Green cardamom
2, Bay leaf
1 teaspoon sugar
Salt as per taste
6 tablespoon ghee/oil
1-2 drops, Kewda essence
Few fresh Mint leaves
A good pinch of saffron soaked in 1/4 cup of warm milk
wheat dough to seal the pot
Grind together dry coconut, cashewnuts, garlic, ginger, onion to a fine paste
In a bowl, mix together whisked yoghurt, ground paste, chili powder, turmeric powder, cumin powder, little salt. Mix well to form a marinade.
Marinate the chicken in the above prepared marinade for an hour, cover and refrigerate
In a heavy bottom pan/ handi, heat ghee both. Add cinnamon, bay leaf, green cardamom and cloves. Fry it for 30 seconds.
Add marinated chicken in the pan, cook for 3-4 minutes stirring continuously. Add salt, saffron soaked milk and mix well
Cover the pan/handi and seal with the dough. Simmer (Dum) the chicken till tender ( approx 20-25 minutes). Do Not Over cook it.
Take out the dough.
Add sugar, kewda essence, mace powder and mix. Add few mint leaves, mix well. Cook for another minute or 2.
Dish out and serve hot with pulao or naan.
NOTE: If the gravy is too thick, and you prefer it to be thin, you can add ¼ cup of warm water and simmer.