Dum Ka Murg Recipe: A Royal Hyderabadi Chicken Delight You Can’t Resist

Discover the authentic Hyderabadi Dum Ka Murg recipe — a slow-cooked chicken delicacy rich in royal spices, yogurt, and aromatic herbs. Learn how to make this flavorful dish at home with simple ingredients.

When it comes to royal Indian cuisine, Dum Ka Murg stands tall as one of the most flavorful and aromatic dishes. Originating from the royal kitchens of Hyderabad, this rich and creamy chicken preparation is a symbol of the Nawabi culinary heritage. “Dum” means “to cook slowly,” and “Murg” means “chicken.” True to its name, Dum Ka Murg is a slow-cooked masterpiece that allows the spices, yogurt, and tender chicken to blend into a symphony of flavors.

 

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The Secret Behind ‘Dum’ Cooking

 

The dum cooking technique involves sealing the pot with dough to trap the steam inside, letting the ingredients cook gently in their own juices. This slow process enhances the taste, aroma, and texture of the chicken, making every bite succulent and bursting with flavor. Unlike typical curries, Dum Ka Murg has a creamy, smoky undertone that perfectly balances the spice level.

 

Ingredients You’ll Need: Here’s what you need to prepare authentic Dum Ka Murg at home

 

 

1. 1 kg chicken (bone-in preferred)
2. 1 cup thick yogurt (curd)
3. Thinly slice two large onions and fry them till golden brown.
4. 2 tbsp ginger-garlic paste
5. 3-4 green chilies (slit)
6. ½ cup cashew nuts (soaked and ground into paste)
7. 1 tsp red chili powder
8. ½ tsp turmeric powder
9. 1 tbsp coriander powder
10. ½ tsp garam masala
11. ¼ cup fresh cream (optional for richness)
12. ¼ cup cooking oil or ghee
13. Fresh coriander and mint leaves for garnish
14. Salt to taste

 

Step-by-Step Preparation:

 

Step 1: Marinate the Chicken

In a large bowl, mix the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, and salt. Add the cashew paste and a bit of fried onion. Cover and refrigerate for at least 3–4 hours (overnight is ideal). This marination is what makes Dum Ka Murg so tender and flavorful.

Step 2: Fry the Onions

Fry the onions until they turn golden brown. Set aside a portion for garnishing and mix the rest into the marinated chicken.

Step 3: Slow Cooking (Dum Process)

Heat oil or ghee in a heavy-bottomed pan. Add the marinated chicken and cook on a low flame. Once the chicken starts releasing moisture, cover the pan with a tight lid. Seal the edges with dough to lock in the steam. Cook on low heat for about 30–40 minutes until the chicken is fully done and the oil starts to separate.

Step 4: Garnish and Serve

Add fried onions, mint leaves, and fresh coriander as garnish. Eat with naan, paratha, or basmati rice.

 

Tips for Perfect Dum Ka Murg:

 

1. Always use thick curd to prevent curdling.
2. Use a heavy-bottomed vessel for even heat distribution.
3. Let the dish rest for 10 minutes before serving to absorb all flavors.
4. For a richer taste, add saffron soaked in milk or a few drops of kewra water.

Conclusion:

Dum Ka Murg is not just a recipe—it’s an experience of royalty on your plate. With its creamy texture, smoky aroma, and rich flavors, this Hyderabadi delicacy never fails to impress guests or family members. Whether for festivals, family dinners, or special occasions, this dish adds a royal touch to any meal.

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So, next time you crave something rich and flavorful, skip the restaurant and try this homemade Dum Ka Murg recipe — a true taste of Hyderabad’s royal kitchen!