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Hyderabadi Dum Murgh
muktisahay
4
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Served As
Lunch
Recipe Cuisine Type
South Indian
Servings
2
Calories
1013
kcal
Equipment
Multi-function Stainless Steel Finish with Timer - Toast, Bake, Broil
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer
Nonstick Cookware Pots and Pans Set, 12 Piece
Glass Battery Operated LED Flameless Candles with Remote
Ingredients
1x
2x
3x
500
gm
Chicken
2
Onion
chopped
1
tbsp
Ginger Garlic Paste
2
tbsp
Coriander Seeds
1
tsp
Cumin Seed
4
Red Chillies
crushed
3
cloves
Cloves
Black Pepper
1
inch
Cinnamon
1
Black Cardamom
3 to 4
Cardamom
1
tbsp
Poppy Seeds
soaked
8 to 10
cashews
8 to 10
Almonds
2
tbsp
Coconut Powder
2
tbsp
Mint
1/2
cup
Hung Curd
1-2
tsp
Salt
to taste, or as per taste
1/2
cup
Clarified Butter
1
pinch
Turmeric Powder
2
tbsp
Coriander
chopped
Instructions
Wash and marinate chicken with hung curd, crushed red chilly, ginger paste and salt.
Keep aside for half an hour
Dry
roast
the cloves, cumin seeds, coriander seeds, black pepper, black and green cardamom and blend to make a powder.
Heat clarified butter in a pan.
Add onion and pinch of salt and
sauté
for 3 - 4 hours.
Add roasted spices and a pinch turmeric powder and mix well
Grind the soaked poppy seeds, cashew nuts, almonds to make a past e and mix in the chicken.
Add mint leaves and coriander leaves and mix well.
Add half cup of water and cover the lid.
Cook in a low flame for 10 mins
Garnish with coriander leaves
Notes
Also See:
Methi Murgh - Fenugreek Chicken
Murgh Methi Malai Kebab
Murg Saagwala / Spicy Spinach Chicken Curry
Nutrition
Calories:
1013
kcal
Carbohydrates:
46
g
Protein:
34
g
Fat:
80
g
Saturated Fat:
42
g
Polyunsaturated Fat:
8
g
Monounsaturated Fat:
24
g
Trans Fat:
0.1
g
Cholesterol:
206
mg
Sodium:
174
mg
Potassium:
1060
mg
Fiber:
9
g
Sugar:
23
g
Vitamin A:
1288
IU
Vitamin C:
144
mg
Calcium:
301
mg
Iron:
6
mg
Keyword
south indian recipe
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