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Dum Ka Murgh recipe
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4.5 from 2 votes

Hyderabadi Dum Ka Murgh Recipe,Lagan Ka Murgh

Hyderabadi Special Chicken Dish - Dum Ka Murgh/Dum Ka Chicken
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Lunch
Cuisine: Indian
Servings: 4 -5
Calories: 500kcal
Author: Asiya

Ingredients

  • 1 kg chicken cut into pieces and washed well
  • 3 tbsp oil/ghee
  • 1 cup fried onions
  • 1 tbsp dry grated coconut
  • 3-4 cashewnuts
  • 1 tsp chironji seeds
  • 4-5 almonds soaked
  • 1 tsp poppy seeds
  • salt to taste
  • 1 tsp red chilli powder
  • 1 tsp ginger garlic paste
  • 1 tsp green chilli paste
  • 1 cinnamon stick
  • 2 cardamoms
  • 1 tsp garam masala powder
  • 1 tsp black pepper powder
  • 1 cup yogurt
  • 1 cup tomato puree
  • 1 tsp green chilli paste
  • 2 tsp coriander leaves finely chopped
  • 2 tsp mint leaves finely chopped
  • 1 tsp lemon juice

Instructions

For the paste:

  • In a griddle/tawa, dry roast the coconut, dry roast the cashewnuts, dry roast chironji seeds, dry roast poppy seeds.
  • Peel the soaked almonds.
  • Make a paste of all the ingredients and keep it aside.

For the Curry:

  • Marinate the chicken with salt, red chilli powder, ginger garlic paste, green chilli paste for about 30 minutes.
  • In a lagan/wok heat oil or ghee, add cinnamon stick, cardamoms, blended paste of all the nuts, stir well and cook the masala until oil appears at the sides.
  • Add red chilli powder, green chilli paste, salt, tomato puree, yogurt, fried brown onions, mix well and cook for few minutes.
  • Add marinated chicken, salt, chopped mint leaves, chopped coriander leaves, garam masala powder, pepper powder and cook well until chicken gets tender.
  • Garnish with onions, coriander leaves and lemon juice.
  • Serve with rotis or rice.

Notes

I have just blended the raw tomatoes into puree and added into the curry. One can also add the tomato puree that is available in the market.

Nutrition

Calories: 500kcal
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