Authentic Hyderabadi Dum Murgh Recipe: Slow-Cooked Chicken Delight
50 minutes
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About Authentic Hyderabadi Dum Murgh Recipe: Slow-Cooked Chicken Delight
Indulge in the rich, aromatic flavors of Hyderabadi Dum Murgh, a legendary slow-cooked chicken dish from South India. This recipe captures the essence of Hyderabad's culinary heritage, offering tender chicken simmered in a fragrant blend of spices and creamy yogurt.The meticulous marination and gentle cooking process ensure the chicken remains incredibly succulent, while the aromatic spice blend creates a symphony of taste sensations. This recipe is perfect for a special occasion or a weekend treat, transporting you to the heart of Hyderabad with every bite.Serve your delicious Hyderabadi Dum Murgh with fluffy basmati rice or warm naan bread for a truly authentic and satisfying experience. Prepare to be amazed by the depth of flavor and the aromatic journey this dish provides.
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Recipe Time & More
Prep15 minutes
Cook35 minutes
Total50 minutes
Ingredients
Chicken & Marinade
- 500 gm Chicken bone-in, preferably thighs and drumsticks
- 1/2 cup Hung Yogurt greek yogurt
- 4 Chilies crushed, red
- 1 tbsp Ginger-Garlic Paste
- 1.5 tsp Salt or to taste
Spice Blend
- 2 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 tsp Peppercorns black
- 1 inch Cinnamon Stick
- 1 Cardamom black, pods
- 3 Cardamom green, pods
- 3 clove Cloves
Nut & Seed Paste
- 1 tbsp Poppy Seeds soaked in warm water for at least 30 minutes
- 9 Cashews
- 9 Almonds
Aromatics & Garnish
- 2 Onions finely chopped
- 1 pinch Turmeric Powder haldi
- 2 tbsp Coriander dhania, chopped
- 2 tbsp Mint Leaves fresh
- 1/2 cup Ghee
- 1/2 cup Water
Instructions
Prepare the Chicken Marinade
- Marinate the chicken with hung curd, crushed red chilies, ginger-garlic paste, and salt. Set aside for at least 30 minutes, or preferably longer for deeper flavor.
Prepare the Spice Blend
- Dry roast the coriander seeds, cumin seeds, black peppercorns, cinnamon stick, black and green cardamom pods, and cloves in a pan until fragrant. Allow to cool, then grind into a fine powder using a spice grinder or mortar and pestle.
Sauté the Onions
- Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and a pinch of salt. Sauté until the onions are softened and lightly golden, about 5-7 minutes.
Blend the Nut and Seed Paste
- Grind the soaked poppy seeds, cashews, and almonds into a smooth paste using a food processor or blender. Add a little water if needed to achieve a smooth consistency.
Combine and Simmer
- Add the ground spice blend and turmeric powder to the sautéed onions. Stir well to combine. Add the chicken and the nut-seed paste. Mix everything thoroughly.
Add Aromatics and Cook
- Stir in the fresh mint and coriander leaves. Pour in the water, cover the pot with a tight-fitting lid, and reduce the heat to low. Simmer for 10-12 minutes, or until the chicken is cooked through and tender. Do not stir during simmering.
Garnish and Serve
- Garnish with fresh coriander leaves before serving. Serve hot with basmati rice or naan bread.
Recipe Notes
Expert Tips for the Best Hyderabadi Dum Murgh:
- For an even richer flavor, marinate the chicken overnight in the refrigerator.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent burning.
- Adjust the amount of red chilies to your preference for spice level.
- Don't lift the lid during the simmering process to retain the moisture and allow the flavors to meld beautifully.
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Recipe Nutrition
Calories: 1013kcalCarbohydrates: 46gProtein: 34gFat: 80gSaturated Fat: 42gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 206mgSodium: 174mgPotassium: 1060mgFiber: 9gSugar: 23gVitamin A: 1288IUVitamin C: 144mgCalcium: 301mgIron: 6mg
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This is so inspiring! Can’t wait to cook it.
This is so inspiring! Can’t wait to cook it.
This looks fantastic! Appreciate the share.